This easy-to-make Mushroom Ragù is a hearty and flavorful weeknight meal. Serve it over pasta, rice, or polenta for a delicious and satisfying meal!
01
Hydrate the dried Porcini mushrooms in a small pot with the vegetable stock.
02
In a large pot, heat olive oil. Add mushrooms and cook for around 8 minutes. Season with salt and pepper.
03
Remove the Porcini mushrooms from the broth, chop into smaller pieces and reserve.
04
In the same pot, add olive oil. Cook onions, carrots, and add salt to the pot.
05
Incorporate the chopped Porcini and mushrooms. Continue cooking for 1 minute.
06
Add garlic, thyme and rosemary to the pot. Cook until the mixture becomes fragrant.
07
Pour the red wine and stir. Pour the vegetable stock and tomatoes to the pot and simmer for 20 minutes.
08
Cook the gnocchi as per package instructions. Put the ragu on top and garnish. Serve!
- Clean the mushrooms properly. - Add heavy cream and parmesan cheese for a creamier mushroom ragu.