Recipe courtesy of Mario Batali
Show: Molto Mario
Funghi di Bosco in Umido: Mushroom Ragu
Total:
3 hr 15 min
Active:
1 hr 45 min
Yield:
6 servings
Total:
3 hr 15 min
Active:
1 hr 45 min
Yield:
6 servings

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
  • 1 cup basic tomato sauce, recipe follows
  • 6 scallions, thinly sliced
  • Peasant or rustic bread, sliced, grilled
Basic Tomato Sauce:
  • 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

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.

Basic Tomato Sauce:

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.

IDEAS YOU'LL LOVE

Tagliatelle al Sugo di Funghi (Tagliatelle with Mushroom Ragu)

Recipe courtesy of Mario Batali

Mushroom and Prosciutto Sauce: Ragu di Funghi e Prosciutto

Recipe courtesy of Mario Batali

Tagliatelle con Sugo di Funghi e Porri: Ribbons with Mushroom and Leek Ragu

Recipe courtesy of Mario Batali

Braised Forest Mushrooms: Brasato di Funghi

Recipe courtesy of Mario Batali

Mushroom, Asparagus and Potato Cake: Sformato di Funghi, Asparagi e Patate

Recipe courtesy of Mario Batali

Mushroom Sauce: Funghi Trifolata

Recipe courtesy of Mario Batali

Mushroom Ragu

Recipe courtesy of Giada De Laurentiis

Ragu di Cinghiale

Recipe courtesy of Debi Mazar and Gabriele Corcos

Wild Mushroom Ragu

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Tia Mowry at Home

7:30am | 6:30c

Tia Mowry at Home

8:30am | 7:30c

Tia Mowry at Home

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here