Saturday, February 14, 2009

Mushroom Ragout with Pasta

Haven't tried this one yet and am not sure where it came from - just found it in my Moleskine, dated Nov. 14, 2008. I think I was at my sister's that weekend, and paging through her cookbooks - it may be from one of her Martha Stewarts.... Ah well. The point is, it sounds easy and good. Possible changes are marked below, in italics.
  • 4 slices bacon, cut crosswise 1/2 in. (pfft - just four slices? Unlikely! Maybe 3-4 oz. diced pancetta instead?)
  • 1 small onion (probably make this large), finely chopped
  • 20 oz. cremini mushrooms, trimmed and quartered
  • 20 oz. button mushrooms, trimmed and quartered
  • 1/4 cup tomato paste (see below for possible substitution)
  • 2 cups water
  • 2 tsp. dried thyme
  • 1/4 cup chopped fresh parsley
  • 2 tsp. red wine vinegar
  • 3/4 lb. spaghetti
  • shaved Parmesan for garnish
In a 5 qt. sauce pan, cook the bacon over medium heat till it's crispy (about 5 min.). Set aside.

Saute onion till golden (about 2 min.). Add mushrooms, cover, and cook till juices evaporate (about 20 min.).

Stir in tomato paste, thyme and water. Cover, then cook till sauce has thickened (around 10-15 minutes). (May just use a can of tomatoes instead of the paste and water - just hand-crush them and cook till saucy.)

Stir in parsley and vinegar. Add bacon.

Meanwhile, cook pasta till al dente. Drain, then return to pot.

Toss pasta with ragout. Garnish with cheese and bacon.

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