Mushroom Ragu

Last winter I made a mushroom bolognese, it was good but the below recipe for mushroom ragu is even better. Brady made the mushroom ragu for us before Thanksgiving and we both absolutely loved it. I love that this is a hearty and filling dish yet it's meat free. This is a recipe that could easily be lightened and requires little ingredients. We served our ragu over whole wheat gnocchi but it would be terrific over any type of pasta.

Sorry, not the best photo but I promise it tastes good!

Mushroom Ragu
** from Food Network, recipe by Giada De Laurentiis

Serves 4
Prep/Cook Time: 45 minutes

1/4 c. extra virgin olive oil (this could be decreased)
1 large onion, chopped
2 garlic cloves, minced
1 pound mixed mushrooms, chopped
1/2 c. Marsala
2 c. chicken broth
1/3 c. heavy cream (you could substitute half and half)
5 fresh basil leaves, chopped
1/4 c. flat parsley, chopped
1/2 c. Parmesan cheese, grated

In a large skillet heat the oil. Add the onions and garlic over medium-low heat until the onions have softened, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes.

Add chicken broth and simmer for about 30 minutes or until the sauce has reduced by half. Add the cream and mix well. Take the pan off the heat add the fresh herbs and Parmesan cheese and mix thoroughly. Serve over your favorite pasta.