{"id":5614,"date":"2023-04-21T09:14:50","date_gmt":"2023-04-21T09:14:50","guid":{"rendered":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/mushroom-ragu\/"},"modified":"2023-04-21T09:14:50","modified_gmt":"2023-04-21T09:14:50","slug":"mushroom-ragu","status":"publish","type":"post","link":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/mushroom-ragu\/","title":{"rendered":"Mushroom Rag\u00f9"},"content":{"rendered":"

Most of the mushroom rag\u00f9 I\u2019ve cooked in my life featured sliced mushrooms. I\u2019d brown them and work from there. Eventually, this style of sauce fell out of rotation and I didn\u2019t give it much thought. Other sauces took its place and I never looked back. It wasn\u2019t until I saw an early copy of Andrea Gentl\u2019s<\/a> Cooking With Mushrooms<\/a><\/em> that mushroom rag\u00f9 became a regular feature again in our house. Andrea\u2019s rag\u00f9 features a mixture of very finely chopped fresh mushrooms. It is slow cooked in a low oven for hours, and has all sorts of wonderful wildcard ingredients in it adding layers of depth and flavor – nutritional yeast, fish sauce, mushroom powder, chiles and herbs. You should buy her book, and you should absolutely<\/em> make her version (vegan fish sauce works great in it if you\u2019re veg). It\u2019s one of my favorite ways to spend a lazy Sunday.
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Secrets to Making a Great Rag\u00f9<\/span><\/span><\/h2>\n

Generally speaking, I feel like there are two primary secrets to making a great mushroom r<\/span>ag\u00f9<\/span> \u2014 quality ingredients and patience. On the ingredient front, choose mushrooms that are firm and dry. Avoid mushrooms that are discolored, mushy, or wrinkled. It likely goes without saying, but mushrooms that have an off-smell or have any sort of sliminess should also get a pass. Gross, I know. Patience kicks in on the cooking front. This r<\/span>ag\u00f9<\/span> starts off quick saute on the stovetops and then moves into a low-and-slow couple of hours in the oven.<\/span><\/p>\n

Cooking Method<\/span><\/h2>\n

By saut\u00e9ing r<\/span>ag\u00f9<\/span> ingredients on a stovetop and following up with a couple hours in an oven you achieve a thick, wonderful concentrated hearty sauce. I love the combination. <\/span>\"Mushroom<\/span><\/p>\n

Mushroom Rag\u00f9:<\/span> Core Ingredients<\/span><\/h2>\n

There’s quite a lot of flexibility here. Give the recipe a try as written, and then wing it a bit moving forward based on what you have in your kitchen. For example, I’ve used scallions (with the green parts) when I was out of onions, and I really loved that version as well.<\/p>\n