Mushroom ragout with pappardelle from The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini (page 208) by Cara Mangini

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ivyhopegirl on January 02, 2023

    I did not blend the veggies in a food processor, which I think would have improved it greatly. Otherwise, this was medium. Great sauce base, but strange texture with the vegetables simply diced really small.

  • Astrid5555 on December 04, 2018

    This is delicious! I did not chop the mushrooms to a paste-like consistency but into small dice which resulted in a nice meaty texture for the sauce which we loved. Quick to make, thus a perfect weeknight dinner. Even one of my vegetable-avoiding sons tried it and liked it, so this is a definite keeper.

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