This rich and flavorful mushroom ragù is one of the most delicious and versatile plant-based recipes I know how to make. It's something I make often and almost always have some in my freezer because ...

Add mushrooms and onions and saute until onions are tender ... Divide noodles or bread among 6 shallow rimmed bowls. Top with ragu and dollop with sour cream. Per serving: 605 calories (27 percent ...

Mushrooms, sausage ragu with polenta, doesn’t sound like perfect comfort food? Of course, there are so many versions of ragu, but most have some meat as a base. This is the version I created ...

Add the mushrooms, season with salt and pepper and cook over high heat, stirring occasionally, until tender, 20 minutes. Add the onion and garlic and cook, stirring, until the mushrooms are deeply ...

Good morning. There’s a term in Italian cooking, cucina povera. It translates literally as “kitchen of the poor,” but in ...

Add the onion, carrot, celery ... Once smoking, add the halved mushrooms and sauté for 2-3 minutes. To serve, tip the pasta into the finished ragù and serve in portions topped with freshly ...

Set aside. In the same pan, add a little more oil and fry the onion for 2–3 minutes, or until translucent. Add the garlic and fry for another 1–2 minutes. Add the mushrooms and fry until ...

Process 1 burger bun in a food processor to make crumbs. Set aside. 2. In a saute pan, heat the olive oil over medium-high and saute onions with a pinch of salt until soft. Add another tablespoon of ...

Add the mushrooms and cook, browning them without stirring, about 10 minutes. Combine onions and mushrooms in a bowl; allow to cool for at least 10 minutes. In another bowl, whisk eggs and milk ...

Add the onion, garlic and celery ... tamari and dried mushrooms with their water. Leave to simmer for 10–15 minutes – you want the ragu to be thick and have lost the excess liquid.

There’s no shortage of Southern virtuosity in the 404, but don’t miss the outstanding Indian, Italian and Thai cooking — or ...