Mushroom Ragu
w/ penne ziti & fresh ricotta cheese
This deeply flavorful rustic sauce is made with cremini, shitake and baby portabella mushrooms. It is rich in flavor from an abundance of different textures that create a hearty blend of aromatic mushroom flavors. This sauce not only tastes great, but is also made into a creamy dish of pure decadence from the fresh ricotta cheese that is added on top when serving. The lemon zest is the secret ingredient that gives it a pop of surprise with every bite taken. It is absolutely delicious and probably one of the most addictive dishes we have made here in the GTFO Kitchen.
Ingredients: Yields 4-6 servings
- 1 lb. Cremini Mushrooms, de-stemmed
- 1 lb. Shitake Mushrooms, de-stemmed & sliced
- 1 Package of Sliced Baby Portobello Mushrooms
- 2 tsp. All-Purpose Flour
- ½ cup Dry White Wine, Sauvignon Blanc
- 1 c. Beef Stock
- ½ A Onion, finely chopped
- 4 Garlic Cloves, coarsely chopped
- 2 tsp. chopped fresh rosemary or 1 teaspoon dried
- 2 tsp. chopped fresh thyme
- 1 lb. Penne Ziti Pasta
- ¼ c. Fresh Ricotta Cheese, per serving
- Fresh Lemon Zest and Finely Chopped Parsley for garnish
Directions:
- Heat 6 quarts of salted water over medium heat that can be used to boil the penne ziti pasta the last 8-10 minutes of cooking.
- Make the Mushroom Ragu: Heat the olive oil over medium heat in a large, heavy skillet or a wide saucepan and add the onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, until fragrant, then add the fresh mushrooms, rosemary and thyme, and turn up the heat slightly.
- Cook until the mushrooms begin to sweat, then add a generous pinch of salt and pepper. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften and sweat. Add the flour and continue to cook the mushrooms, stirring, until they have softened a little more and you can no longer see the flour, about 2 minutes. Add the wine, beef stock, and then turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, about 5 minutes.
- Add more salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick, about 10 to 15 minutes. Turn stovetop heat down to low, stir in some more freshly ground pepper, taste and adjust salt.
- Boil the pasta and then drain.
- Mix together the mushroom ragu and pasta together until noodles are coated. Serve by plating each dish with serving of pasta and a scoop of the fresh ricotta. Top with some finely chopped parsley and lemon zest. Enjoy!