This vegan gluten-free, fat-free recipe is a Italian comfort food classic Hearty mushrooms are the backbone for a rich, satisfying tomato sauce. Serve over creamy butternut squash polenta for a delicious healthy dinner.
MEDIUM Servings: 4 Ready In: 30 minutes
1 pound mushrooms (any mix of Oyster, trumpet, porcini, or any other favorites)
1 tablespoon fresh sage, chopped
1 tablespoon fresh rosemary, chopped
Salt and pepper
1/2 cup (4oz) tomato paste
2 tbsp balsamic vinegar or red wine
2 cups water
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Heat a large cast iron pan over high heat. No oil needed.
To make Ragout: Cut mushrooms, onions, and carrots into large pieces.
Add mushrooms, onion, carrots, salt, pepper, and herbs to the dry pan. Spread into a single layer.
Let sear 5-7 minutes. Be patient, and don't stir. Brown tastes good
After well-browned on one side, stir and let brown on other side.
Continue this until well browned all over, about 15 minutes
Push vegetables to the edges of the pan.
Place tomato paste in the center and singe (brown) a minute or so. It will darken to a rust color
Stir paste in with vegetables
Deglaze the pan with balsamic or red wine. Use a wooden spoon to scrape up any bits
Add water and garlic. Reduce heat to low and simmer until carrots are tender, just 10 min or so.
Taste to adjust seasoning.
Serve over Butternut Squash Polenta
Chef's Tips: If serving over Butternut Squash Polenta, start making that first. You can make this while the polenta simmers. For richer flavor, use leftover red wine instead of balsamic vinegar for deglazing the pan.
My Helpful Blog Post:
Amount Per Serving (1/4 recipe)
Calories From Fat (4%) 3.6
% Daily Value
Total Fat 0.43g <1%
Saturated Fat 0.09g <1%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 51.11mg 2%
Potassium 1013.3mg 29%
Total Carbohydrates 19.82g 7%
Fiber 3.55g 14%
Protein 5.22g 10%
Calcium 14.5mg 1%
Iron 60.94mg 339%
Vitamin A IU
Vitamin C 9420.52mg 15701%