School of Medicine ColumbiaRecipe Collection
Mushroom Ragu
Ingredients
- 1 pound dry pasta, such as spaghetti, penne or linguine
- 3 Tablespoons oil
- 8 ounces mushrooms, cleaned, stemmed and minced
- 1 (28-ounce) can marinara sauce
- Salt, to taste
- Grated Parmesan cheese, for topping
- Chopped fresh or dried basil for topping
Instructions:
- Fill large pot with salted water and bring to boil over high heat. Cook pasta according to package directions. Drain and set aside.
- Heat oil in large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until tender and light golden-brown, about 8 to 10 minutes Stir in marinara sauce and bring to a simmer. Season with salt.
- Divide pasta between serving bowls and top with mushroom sauce. Garnish with Parmesan and basil. Serve and enjoy.
Source: mushroomcouncil.com
