Friday night we had our friends Joe and Shari over for dinner and I wanted to keep the meal healthy but flavorful. The May/June issue of Clean Eating had a portobello mushroom ragu that looked very hearty and easy to make with company coming over.
Before dinner we enjoyed a variety of cheese on the new marble cheese board I got Mike for our anniversary. A little bread with olive oil and balsamic and a few olives and nuts. My idea of perfect appetizers!
Portobello Mushroom Ragu
Ingredients
2 tbsp Olive Oil
1 medium Red Onion, diced
2 cloves peeled garlic, minced
2 6oz packaged portobello mushroom caps cleaned, trimmed and diced
1/2 tsp dried thyme
1 15oz can chopped tomatoes
Salt and Pepper
Directions
Heat olive oil in a large skillet and saute the onions until lightly browned, 3-4 minutes
Add garlic and saute for 1 minute, stir in mushrooms and thyme. Continue to cook over high heat until the mushrooms have softened and given off their juice 2-3 minutes.
Add tomatoes and cook until the mixture is thick, about 10 minutes. Season with salt and pepper and serve over whole wheat pasta.
To clean portobello’s you can use a spoon to scoop out the insides before cleaning and chopping. This made enough ragu to serve 6-8 and the mushrooms gave it a nice meaty flavor and texture. The ragu was served with a mixed greens and arugula salad, garlic toast and green beans sautéed with chili olive oil, lemon juice and garlic.
The wine of choice for a warm summer evening was a lovely 2009 Viognier from Vina Tarapaca in Chile. It was a nice light white wine with flavors of apricot, peach and smells of grass and herbs.
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