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Gallery Mushroom Ragout with Pasta Recipe Summary prep: 30 mins total: 1 hr Servings: 6
Ingredients Ingredient Checklist 4 slices bacon, cut crosswise into 1/2-inch pieces 2 small onions, finely chopped 2 packages (10 ounces each) cremini mushrooms, trimmed and quartered 2 packages (10 ounces each) white mushrooms, trimmed and quartered 1/4 cup tomato paste 2 teaspoons dried thyme 1/4 cup chopped fresh parsley 2 teaspoons red-wine vinegar 3/4 pound spaghetti Shaved Parmesan, for garnish (optional)
Cook’s Notes This sauce can be made a day or two ahead (keep bacon separate) and refrigerated. Gently reheat as the pasta boils; add bacon to sauce during the last few minutes of heating.
Gallery Mushroom Ragout with Pasta
Recipe Summary prep: 30 mins total: 1 hr Servings: 6
Gallery
Mushroom Ragout with Pasta
Mushroom Ragout with Pasta
Mushroom Ragout with Pasta
Recipe Summary prep: 30 mins total: 1 hr Servings: 6
Recipe Summary
prep: 30 mins total: 1 hr
Servings: 6
prep: 30 mins
total: 1 hr
prep:
30 mins
total:
1 hr
Servings: 6
6
Ingredients
Ingredients
- 4 slices bacon, cut crosswise into 1/2-inch pieces 2 small onions, finely chopped 2 packages (10 ounces each) cremini mushrooms, trimmed and quartered 2 packages (10 ounces each) white mushrooms, trimmed and quartered 1/4 cup tomato paste 2 teaspoons dried thyme 1/4 cup chopped fresh parsley 2 teaspoons red-wine vinegar 3/4 pound spaghetti Shaved Parmesan, for garnish (optional)
Directions
In a large 5-quart saucepan with a tight-fitting lid (that will be used later), cook bacon over medium heat, uncovered, stirring until crispy, about 5 minutes. With a slotted spoon, transfer to a paper towel to drain. Set aside.
Add onion; stir until golden, about 1 minute. Add mushrooms; cover. Cook until juices have evaporated, about 20 minutes.
Stir in tomato paste, thyme, and 2 cups water until combined; cover. Cook until sauce has thickened, 10 to 15 minutes. Stir in parsley and vinegar. Add bacon, reserving some for garnish, if desired.
Meanwhile, cook pasta until al dente, according to package instructions. Drain and return to pot.
To serve, toss pasta with ragout. Garnish with reserved bacon and shaved Parmesan, if desired.
Cook’s Notes This sauce can be made a day or two ahead (keep bacon separate) and refrigerated. Gently reheat as the pasta boils; add bacon to sauce during the last few minutes of heating.
Cook’s Notes
This sauce can be made a day or two ahead (keep bacon separate) and refrigerated. Gently reheat as the pasta boils; add bacon to sauce during the last few minutes of heating.
Reviews (5)
Add Rating & Review 27 Ratings 5 star values: 6 4 star values: 5 3 star values: 10 2 star values: 5 1 star values: 1
Reviews (5)
Add Rating & Review 27 Ratings 5 star values: 6 4 star values: 5 3 star values: 10 2 star values: 5 1 star values: 1
Add Rating & Review
27 Ratings 5 star values: 6 4 star values: 5 3 star values: 10 2 star values: 5 1 star values: 1
27 Ratings 5 star values: 6 4 star values: 5 3 star values: 10 2 star values: 5 1 star values: 1
27 Ratings 5 star values: 6 4 star values: 5 3 star values: 10 2 star values: 5 1 star values: 1
5 star values: 6 4 star values: 5 3 star values: 10 2 star values: 5 1 star values: 1
Martha Stewart Member Rating: 5 stars 07/22/2018 Garlic *powder*? Why not use fresh garlic? This is a great recipe. Martha Stewart Member Rating: Unrated 07/12/2012 Unfortunately, I found this bland - I had to spruce it up with an assortment of seasonings (garlic powder, chipotle chili powder, cayenne, etc.). It tasted great and rich in the end, but needs a little extra something something. Martha Stewart Member Rating: Unrated 11/20/2011 This is a "must try"! I had white button and portabella mushrooms on hand so that's what I used. I also used a little extra bacon and served it over whole wheat linguine. I must say that this is definitely a keeper, truly delicious and memorable. I prepared it 2 nights ago and already crave it again. Btw, I'm a retired professional chef. Thanks for the recipe! Martha Stewart Member Rating: Unrated 02/16/2009 A great recipe. For mine yesterday I took out the bacon, and added carrots instead. Martha Stewart Member Rating: Unrated 01/02/2008 I made this without the bacon (vegetarian), added a little garlic and it was really delicious. I will definitely make it again and recommend it.Martha Stewart Member
Rating: 5 stars 07/22/2018
Garlic powder? Why not use fresh garlic? This is a great recipe.
Rating: 5 stars
Rating: Unrated 07/12/2012
Unfortunately, I found this bland - I had to spruce it up with an assortment of seasonings (garlic powder, chipotle chili powder, cayenne, etc.). It tasted great and rich in the end, but needs a little extra something something.
Rating: Unrated
Rating: Unrated 11/20/2011
This is a “must try”! I had white button and portabella mushrooms on hand so that’s what I used. I also used a little extra bacon and served it over whole wheat linguine. I must say that this is definitely a keeper, truly delicious and memorable. I prepared it 2 nights ago and already crave it again. Btw, I’m a retired professional chef. Thanks for the recipe!
Rating: Unrated 02/16/2009
A great recipe. For mine yesterday I took out the bacon, and added carrots instead.
Rating: Unrated 01/02/2008
I made this without the bacon (vegetarian), added a little garlic and it was really delicious. I will definitely make it again and recommend it.
All Reviews for Mushroom Ragout with Pasta
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mushroom Ragout with Pasta
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
