Funghi di Bosco in Umido: Mushroom Ragu (Mario Batali) |
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Prep Time: 105 Minutes Cook Time: 90 Minutes |
Ready In: 195 Minutes Servings: 6 |
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Ingredients:
1/3 cup extra-virgin olive oil |
2 medium red onions, thinly sliced |
4 cloves garlic, thinly sliced |
4 jalapeno peppers, halved seeded and thinly sliced |
4 pounds medium-sized assorted mushrooms (cremini, porcini, portobello, shiitake, chanterelle), cleaned and cut into 1-inch pieces |
6 scallions, thinly sliced |
peasant or rustic bread, sliced, grilled |
1/4 cup extra virgin olive oil |
1 spanish onion, chopped in 1/4-inch dice |
4 garlic cloves, peeled and thinly sliced |
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried |
1/2 medium carrot, finely shredded |
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved |
salt |
Directions:
1. 1 cup basic tomato sauce, recipe follows
2. In a 12 to 14-inch skillet, heat the olive oil over high heat until smoking. Add the onions, garlic, and jalapenos and cook until wilted and starting to brown, about 4 to 5 minutes. Add the mushrooms and cook over high heat for 10 minutes, until well-browned. Add the tomato sauce and season with salt and pepper. Cook for 5 minutes more, add the scallions, and then serve immediately with grilled peasant bread.
3. Basic Tomato Sauce:
4. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, cook until soft, and light golden brown, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
5. Yield: 4 cups=
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