Portaballa? Portobello? Portabello? Regardless of how you choose to spell it, these giant mushrooms are well-loved for their meaty texture and earthy flavor. For many, mushrooms are an acquired taste, but once that taste is acquired you just can’t get enough! This ragu is flavorful and satisfying. It is satisfying enough on its own to eat by the spoonful on its own, but also is incredible served it over chicken, polenta, rice, pasta, or as a bruschetta topping.
Triple Tomato & Portabella Mushroom Ragu
- April 25, 2021
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Ingredients
- 2 ½ tablespoons extra virgin olive oil
- 2 cups diced red onion
- 3 cloves garlic, minced or pressed
- 1 pound portabella mushrooms, gills removed and cut into large dice
- 2 teaspoons fresh thyme leaves (3/4 tsp. dried)
- 1 15-oz can diced tomatoes
- 1 cup. chopped fresh tomato (peel and seed first)
- 2 tablespoons chopped sundried tomato (preferably not oil-packed)
- sea salt (to taste, about ½ tsp) and fresh ground black pepper to taste
- pinch of red chili flakes (if you like a little heat, totally optional)
- tomato paste to deepen tomato flavor (also optional)
Directions
- Step 1
- Heat olive oil in a large skillet over medium-high heat.
- Step 2
- Add onions and sauté the onions until limp and beginning to brown, stirring often, about 4-6 minutes.
- Step 3
- Add garlic, sauté until fragrant.
- Step 4
- Add mushrooms and thyme and cook over medium-high heat until the mushrooms have softened and rendered their juices.
- Step 5
- Stir in fresh tomatoes and once collapsed, add diced tomatoes. Cook until the mixture is thick, about 10 minutes, adding sundried tomatoes midway through.
- Step 6
- When thick, season with salt and pepper to taste.
- Step 7
- If you desire deeper tomato flavor you can add tomato paste if needed, of course then you’d be making quadruple tomato ragu! Why not?!
- Step 8
- Tips
- Step 9
- Consider making a double batch because this freezes beautifully!
- Step 10
- Don’t have all three kinds of tomatoes? Don’t let that hold you back! The canned tomatoes are the primary because they add juice as well as texture.
