Funghi di Bosco in Umido: Mushroom Ragu

Total Time:
3 hr 15 min
1 hr 45 min
Inactive Prep:
1 hr 30 min
6 servings


  • 6 scallions, thinly sliced
  • Peasant or rustic bread, sliced, grilled
    • 1/3 cup extra-virgin olive oil
    • 2 medium red onions, thinly sliced
    • 4 cloves garlic, thinly sliced
    • 4 jalapeno peppers, halved seeded and thinly sliced
    • 4 pounds medium-sized assorted mushrooms ( cremini, porcini, portobello, shiitake, chanterelle), cleaned and cut into 1-inch pieces
      • Basic Tomato Sauce:
      • 1/4 cup extra virgin olive oil
      • 1 Spanish onion, chopped in 1/4-inch dice
      • 4 garlic cloves, peeled and thinly sliced
      • 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
      • 1/2 medium carrot, finely shredded
      • 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
      • Salt
        • Directions

          In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, cook until soft, and light golden brown, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

          Yield: 4 cups=

          1 cup basic tomato sauce, recipe follows

          In a 12 to 14-inch skillet, heat the olive oil over high heat until smoking. Add the onions, garlic, and jalapenos and cook until wilted and starting to brown, about 4 to 5 minutes. Add the mushrooms and cook over high heat for 10 minutes, until well-browned. Add the tomato sauce and season with salt and pepper. Cook for 5 minutes more, add the scallions, and then serve immediately with grilled peasant bread.