Mushroom Ragu

Ok, first of I NEED to explain what a Ragu is NOT that crap they sell is a bottle that I wouldn't feed the a stray dog, its means a hearty sauce (again what the stuff at the grocery store called Ragu is not ;) Sorry about my hate for that stuff but Italians really dont do canned sauces, its a huge sin. Dont believe me try bringing a bottle into my moms house = pure chaos ;)

Ok to the good stuff, this is hearty sauce that can be served over chicken, pork, pasta or almost anything but can be a bit much for seafood.

4-8 Crimini Mushrooms sliced (white caps not great, tend to get too mushy) how many depends on size and how shroomy you want it..
1 Garlic clove, minced
1 Shallot, diced
1 Roma tomato, diced or pureed
2 Cups of Broth of choice (match broth w/ dish, like chicken dish-> chicken broth)
1/2 Cup of Wine of choice (match as above)
1.5 Tsp of Thyme (fresh always better)
4-5 Asparagus Spears, cut into 1 inch pieces
Salt and Pepper to taste
Cornstarch slurry to thicken to desired consistency which will be different as the uses as this sauce can be used for many different types of dishes- best thickener for GF cooking-ask if not familiar with and will do a post on it.


-Saute garlic and shallot over medium heat in saute pan, cook until garlic is lightly browned
-Add mushrooms, cook for 3 minutes or until darker in color
-add wine, cool for 4 minutes
-add broth, tomatoes, salt/pepper
-cook for 20 minutes at a good simmer
-add Asparagus and Thyme, cook 5 minutes
- add slurry but removed from heat when adding , then stir then put back on heat
-Cook for 3-5 min at light simmer
-Serve over desired dish

Tonight I made with chicken over pasta, when I added the Asparagus I added diced cooked chicken breast. Sorry about the photo, camera is acting up