Mushroom Cacciatore
This vegetarian ragout is packed with flavor, loaded with good-for-you veggies, and a snap to put together, making it a good weeknight dinner option. Serve over whole wheat pasta for an extra fiber boost.
PREP TIME
10 minutes
COOK TIME
30 minutes
Ingredients
16 ounces mushrooms, brushed clean and quartered
2 yellow onions, thinly sliced
2 bell peppers, cored, seeded and sliced
1 14-ounce can crushed tomatoes and their juice
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 cup dry white or red wine
1/2 cup vegetable stock (we like Kitchen Basics brand)
3 tablespoons extra virgin olive oil, divided
2 tablespoons butter
Salt and pepper, to taste
Chopped parsley leaves and freshly grated parmesan, for garnish
2 yellow onions, thinly sliced
2 bell peppers, cored, seeded and sliced
1 14-ounce can crushed tomatoes and their juice
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 cup dry white or red wine
1/2 cup vegetable stock (we like Kitchen Basics brand)
3 tablespoons extra virgin olive oil, divided
2 tablespoons butter
Salt and pepper, to taste
Chopped parsley leaves and freshly grated parmesan, for garnish
Directions
Heat a large heavy-bottomed skillet to medium-high. Add 2 tablespoons olive oil and the butter. Add mushrooms to pan; season with salt. Sauté for 10-15 minutes, until mushrooms begin to brown on the edges and release their water. Remove mushrooms from pan with a slotted spoon and set aside.
Add remaining tablespoon olive oil, onion and bell pepper. Cook for 5 minutes, until vegetables begin to soften. Add garlic and cook for 2 minutes more. Deglaze the pan with the wine, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Add mushrooms back into pan along with crushed tomatoes, stock and oregano. Cook for 5-7 minutes, until the liquid reduces by half. Season with salt and pepper.
Serve with parsley leaves and parmesan while the ragout is still warm.
Add remaining tablespoon olive oil, onion and bell pepper. Cook for 5 minutes, until vegetables begin to soften. Add garlic and cook for 2 minutes more. Deglaze the pan with the wine, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Add mushrooms back into pan along with crushed tomatoes, stock and oregano. Cook for 5-7 minutes, until the liquid reduces by half. Season with salt and pepper.
Serve with parsley leaves and parmesan while the ragout is still warm.
Looking for inspiration? Try these recipes:
Chicken Salad with Grilled Eggplant
Sweet and Spicy Rice Salad
Spanish Chicken with White Beans
