Portobello Mushroom Ragu Recipe

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Ingredients

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Ingredients:

Serving

2 tbsp olive oil
1 medium red onion, diced
2 garlic cloves, minced
2 (6 oz) packages portobella mushroom caps, cleaned trimmed and diced
1/2 tsp dried thyme
1 (15 oz) can plum tomatoes, chopped
salt & pepper

Directions:

1. Heat olive oil in a large casserole and saute the onions until lightly browned, 3 to 4 minutes, stirring often.
2. Add garlic, saute for 1 minute, then stir in mushrooms and thyme. Continue to cook over high heat until the mushrooms have softened and given off their juices, 2 to 3 minutes.
3. Add tomatoes and cook until the mixture is thick, about 10 minutes. Serve over wheatberry, bulgur wheat pilaf or soft cornmeal polenta. Ragu can be cooled and refrigerated for up to 4 days, Garnish with additional thyme, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	52.83 Kcal (221 kJ)
Calories from fat	42.5 Kcal
		% Daily Value*
Total Fat	4.72g	7%
Sodium	1.66mg	0%
Potassium	42.65mg	1%
Total Carbs	2.46g	1%
Sugars	0.89g	4%
Dietary Fiber	0.46g	2%
Protein	0.5g	1%
Vitamin C	2.3mg	4%
Iron	0.2mg	1%
Calcium	8.1mg	1%

Amount Per 100 g
Calories	138.09 Kcal (578 kJ)
Calories from fat	111.09 Kcal
		% Daily Value*
Total Fat	12.34g	7%
Sodium	4.35mg	0%
Potassium	111.49mg	1%
Total Carbs	6.43g	1%
Sugars	2.32g	4%
Dietary Fiber	1.21g	2%
Protein	1.3g	1%
Vitamin C	6mg	4%
Iron	0.4mg	1%
Calcium	21.1mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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