Mushroom Ragout With Chicken And Sausage Recipes

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SAUSAGE-MUSHROOM CHICKEN



Sausage-Mushroom Chicken image

Though the name of this recipe is ordinary, the flavor is anything but, thanks to its use of rendered sausage fat, which makes everything it touches taste meatier, including the chicken breasts and mushroom pan sauce. Introduce this ultra-forgiving technique to any friend who's intimidated by cooking to prove just how easy it is to pull off a gorgeous dinner.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 55m

Yield 2

Number Of Ingredients 11

1 (6 ounce) sweet Italian sausage link
2 (6 ounce) skin-on, boneless chicken breasts
1 pinch salt to taste
1 pinch freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 tablespoons olive oil
1 ½ cups beech mushrooms
1 red onion, diced
½ cup white wine
2 tablespoons cold butter
2 tablespoons chopped fresh parsley, divided

Steps:

  • Place sausage in an oven-safe skillet over medium heat. Poke holes into the sausage with a fork. Cook, turning as needed, until browned and firm, 5 to 7 minutes. Transfer to a plate and let cool to room temperature.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Season chicken breasts with salt, pepper, and cayenne. Refrigerate sausage until ready to use.
  • Heat oil in the same skillet over medium-high heat. Sear chicken breasts, skin-side down, until browned, 5 to 6 minutes.
  • Meanwhile, cut off the base of the mushrooms and separate individual segments. Dice cold sausage.
  • Flip chicken breasts over and sear on the opposite side, 2 to 3 minutes more. Set aside on plate.
  • Add red onion, sausage, and mushrooms to the skillet. Season with salt. Cook and stir until mixture begins to brown, about 5 minutes. Turn off heat and return chicken to the skillet, skin-side up.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Transfer chicken to serving plates. Cover skillet handle with a towel; place over high heat. Cook and stir sausage mixture until caramelized, about 1 minute. Pour in wine and simmer until reduced by about half, about 2 minutes. Reduce heat to low and toss in butter and 1 tablespoon parsley. Stir frequently until butter melts.
  • Spoon sauce over the chicken. Garnish with remaining parsley.

Nutrition Facts : Calories 850.7 calories, Carbohydrate 13.1 g, Cholesterol 178.6 mg, Fat 59.4 g, Fiber 1.8 g, Protein 54.1 g, SaturatedFat 20.5 g, Sodium 1366.9 mg, Sugar 4.6 g

MUSHROOM RAGU



Mushroom Ragu image

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1 large onion, chopped
2 garlic cloves, minced
1 pound mixed mushrooms (cremini, oyster, shiitake) chopped
Salt and freshly ground black pepper
1/2 cup Marsala
2 cups chicken broth
1/3 cup heavy cream
5 fresh basil leaves, chopped
1/4 cup flat-leaf Italian parsley, chopped
1/2 to 3/4 cup grated Parmesan

Steps:

  • In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.

CAJUN CHICKEN RAGOUT



Cajun Chicken Ragout image

This is an old, personal favorite recipe of mine. While not totally authentic, it celebrates the fabulous flavors of Cajun cuisine. Serve this thick sauce over rice.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h

Yield 4

Number Of Ingredients 20

6 slices bacon, cut into 1/4-inch pieces
1 large onion, diced
2 ribs celery, diced
1 pinch salt
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 tablespoon vegetable oil
⅓ cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon paprika
½ teaspoon dried oregano
¼ teaspoon cayenne pepper, or to taste
3 cups cold chicken broth, divided
1 teaspoon Worcestershire sauce
8 ounces andouille sausage, sliced
2 tablespoons finely chopped green onion (white and light green parts)
2 cups shredded cooked chicken breast
¼ cup finely chopped green onion (white and light green parts)
salt and freshly ground black pepper to taste

Steps:

  • Cook and stir bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer bacon to a bowl with a slotted spoon, reserving 2 tablespoons bacon fat in the pan.
  • Return skillet to medium heat; cook and stir onion, celery, and a pinch of salt until onion begins to soften, about 5 minutes. Add green bell pepper, red bell pepper, and garlic; cook, stirring frequently, until bell peppers are soft, about 5 minutes.
  • Pour vegetable oil into the onion mixture, sprinkle in flour, and cook until flour is browned and mixture thickens, about 5 minutes. Add 1 teaspoon black pepper, paprika, oregano, and cayenne pepper and stir to combine.
  • Pour 1/4 cup of chicken broth into vegetable mixture; cook and stir, scraping any browned bits off the bottom of the pan, until combined. Add remaining broth and Worcestershire sauce. Increase heat to medium-high and simmer until sauce is thick and reduced slightly, about 10 minutes.
  • Reduce heat to low. Add andouille sausage, chicken, and reserved bacon. Cook until heated hot.
  • Remove from heat, stir in green onions, and season with salt and black pepper to taste.

Nutrition Facts : Calories 512.3 calories, Carbohydrate 20.9 g, Cholesterol 104.7 mg, Fat 31.4 g, Fiber 3.4 g, Protein 34.7 g, SaturatedFat 9.5 g, Sodium 1875.1 mg, Sugar 5.6 g

MUSHROOM RAGOûT



Mushroom Ragoût image

I like to use this as a gravy at Thanksgiving, instead of actual gravy, but that is far from its only use. I serve it on its own, as a side dish, as the base for a risotto and a filling for a pie, taco and quesadilla, as a sauce for pasta and an omelet filling. You can make it with all wild mushrooms for a splurge, with some wild mushrooms, or with a mix of cultivated oyster mushrooms (much less expensive than wild mushrooms like chanterelles) and button or creminis. Make this big batch and use it for lots of other dishes throughout the week.

Provided by Martha Rose Shulman

Categories     dinner, main course, side dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

1 ounce (about 1 cup) dried mushrooms, preferably porcinis
2 tablespoons extra virgin olive oil
2 shallots or 1/2 medium onion, finely chopped
2 garlic cloves, minced
1 pound white or cremini mushrooms, cleaned, trimmed, and quartered or sliced 1/2 inch thick
1 pound wild mushrooms, trimmed and brushed clean, or oyster mushrooms, trimmed and torn into pieces if very large
Salt to taste
2 teaspoons all-purpose flour
1/2 cup dry white wine such as sauvignon blanc or pinot grigio
2 teaspoons chopped fresh rosemary or 1 teaspoon dried
2 teaspoons chopped fresh thyme
Freshly ground pepper
2 to 4 tablespoons finely chopped flat-leaf parsley

Steps:

  • Place the dried mushrooms in a pyrex measuring cup or a bowl and pour on 2 cups boiling water. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Save the liquid. Squeeze the mushrooms over the strainer and rinse until they are free of sand. Chop coarsely.
  • Heat the olive oil over medium heat in a large, heavy skillet or a wide saucepan and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, until fragrant, then add the fresh mushrooms, rosemary and thyme, and turn up the heat slightly. Cook until the mushrooms begin to sweat, then add a generous pinch of salt. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften and sweat. Add the flour and continue to cook the mushrooms, stirring, until they have softened a little more and you can no longer see the flour, about 2 minutes. Add the reconstituted dried mushrooms and the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, about 5 minutes. Stir in the dried mushroom soaking liquid, bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper and the parsley, taste and adjust salt.

Nutrition Facts : @context http, Calories 93, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 357 milligrams, Sugar 3 grams

CREAMY SAUSAGE-MUSHROOM RIGATONI



Creamy Sausage-Mushroom Rigatoni image

In Rome, we dined near the Pantheon. The amazing restaurant is now history, but its memory lives on in this tasty pasta with mushrooms and sausage. -Barbara Roozrokh, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 package (16 ounces) rigatoni
1 pound bulk Italian sausage
2 teaspoons butter
1 pound sliced fresh mushrooms
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups heavy whipping cream
Minced fresh parsley, optional

Steps:

  • Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain and remove sausage from pan., In same skillet, heat butter over medium heat. Add mushrooms, garlic, salt and pepper; cook, covered, 4 minutes, stirring occasionally. Uncover; cook and stir 2-3 minutes or until mushrooms are tender and liquid is evaporated., Stir in cream; bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until slightly thickened. Return sausage to skillet; heat through. Drain pasta; serve with sauce. If desired, sprinkle with parsley.

Nutrition Facts : Calories 570 calories, Fat 37g fat (19g saturated fat), Cholesterol 115mg cholesterol, Sodium 529mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein.

CHICKEN AND ANDOUILLE SAUSAGE RAGù



Chicken and Andouille Sausage Ragù image

Categories     Sauce     Chicken     Pork     Poultry     Sauté     Stew     Sausage     White Wine     Winter     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

9 chicken thighs with skin and bones (about 4 pounds), well trimmed
2 tablespoons olive oil
1 pound chicken andouille sausage or other fully cooked spicy smoked sausage, cut into 1/2-inch-thick rounds
3 medium carrots, peeled, diced
2 large onions, chopped
1/2 cup chopped fresh marjoram (from about 2 large bunches)
6 garlic cloves, minced
1 teaspoon grated lemon peel
1/4 teaspoon dried crushed red pepper
1 cup dry white wine
2 14 1/2-ounce cans diced tomatoes in juice
2 cups low-salt chicken broth
Campanelle Pasta with Parsley Butter

Steps:

  • Place chicken thighs, skin side down, on work surface. Using sharp knife, cut each thigh lengthwise along each side of bone, forming 2 pieces of meat (some meat may remain on bones); reserve bones.
  • Heat oil in heavy large pot over medium-high heat. Sprinkle chicken and bones with salt and pepper. Working in batches, sauté in pot until brown, about 6 minutes per batch. Transfer to bowl. Add sausage to pot and sauté until brown, about 5 minutes. Using slotted spoon, transfer to bowl with chicken. Add carrots and onions to pot and sauté until onions are tender and golden, about 10 minutes. Stir in 1/4 cup marjoram, garlic, lemon peel, and crushed red pepper; sauté 2 minutes. Add wine and boil until reduced by half, about 3 minutes. Stir in tomatoes with juices and broth; bring to boil. Add chicken, bones, sausage, and any accumulated juices from bowl. Reduce heat, cover, and simmer until chicken is cooked through, about 35 minutes.
  • Using slotted spoon, transfer chicken and sausage to bowl; discard bones. Boil liquid in pot until reduced to 3 cups, about 20 minutes. Stir in remaining 1/4 cup marjoram. Season to taste with salt and pepper. Return chicken and sausage to pot. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before serving.) Spoon ragù over Campanelle Pasta with Parsley Butter.

GARGANELLI WITH SAUSAGE AND MUSHROOM RAGU



Garganelli with Sausage and Mushroom Ragu image

Provided by Anne Burrell

Categories     main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 23

10 cremini mushrooms, stems removed and reserved, caps sliced
2 ribs celery, large dice
2 carrots, peeled and large dice
1 onion, large dice
3 cloves garlic, peeled
Extra-virgin olive oil
Kosher salt
Pinch of crushed red pepper flakes
1/2 pound sweet Italian sausage, casing removed
1/2 pound spicy Italian sausage, casing removed
1 cup red wine
2 tablespoons tomato paste
4 cups chicken stock
4 to 5 sprigs thyme, tied with twine
2 bay leaves
1/2 cup freshly grated parmesan cheese, plus more for garnish
1/2 cup fresh ricotta cheese
1 pound all-purpose flour (about 3 1/3 cups), plus more for dusting
4 large eggs plus 1 egg yolk
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1 to 2 tablespoons water, plus more as needed
Semolina flour, for the tray

Steps:

  • For the ragu: To the bowl of a food processor, add the mushroom stems, celery, carrot, onion and garlic. Pulse until finely chopped but not pureed.
  • Heat a large Dutch oven with a couple tablespoons of olive oil over medium-high heat. Add the chopped veggies with a pinch of salt and crushed red pepper and cook, stirring occasionally, until soft and translucent, 5 to 7 minutes.
  • Add the sliced mushrooms and stir to combine. Cook for 2 minutes. Add the sausage and break up with a spoon, making sure to push down to the bottom of the pan so it can nicely brown. Brown the sausage for 5 minutes.
  • Add the wine and reduce by half, 2 to 3 minutes. Add the tomato paste and stir to combine. Add half of the chicken stock (2 cups), the thyme bundle, bay leaves and kosher salt to taste. Bring the mixture to a boil, then lower to a simmer and cook until the sauce has reduced by half, 10 minutes. Add the remaining chicken stock and cook until the sauce is thickened and holds its shape, 15 to 20 minutes more.
  • For the pasta: Mound the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.
  • Using a fork beat the eggs together with the olive oil, water and salt. Then begin to incorporate the flour into the egg mixture with the fork; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous dough, THEN you can start kneading.
  • When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple pasta dough. When done the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
  • When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately after 1 hour, do not refrigerate.
  • Divide the dough in half, then cut off a piece about the size of a tennis ball. (Keep the remaining dough wrapped.) Using your hands, flatten the dough and sprinkle with a little flour. Pass the dough through the pasta machine on the widest setting (#1), then fold each end towards the center like an envelope. Dust with more flour, then pass through the machine again. Repeat this process 3 to 4 times, folding the dough and flouring each time. Decrease the width to #2 and pass through the machine. Fold again and dust with flour. Continue to #3 and repeat, just folding and flouring once until you've reached #5.
  • Sprinkle a sheet tray with semolina flour and set aside. Trim the edges of the dough sheet to make a large rectangle. Divide it in half by cutting down the center, then cut the dough into roughly 2-by-1 1/2-inch rectangles. Roll each rectangle around a wooden garganelli dowel to create a cylinder with a triangular tip on either end, and use a little water to secure the seam. Set onto the sheet tray with semolina flour and repeat the rolling, cutting and shaping process with the remaining fresh pasta dough.
  • To serve: Set up a large pot of boiling water and generously season with kosher salt. It should be as salty as the sea. Add the garganelli and cook for 2 to 3 minutes. (Work in batches if you like.)
  • Meanwhile, add the desired amount of sauce to a saute pan and place over medium heat to warm. Add the cooked garganelli directly from boiling water into the ragu along with a ladle of pasta water. Toss to combine until all the noodles are nicely coated. Add the parmesan cheese and a big drizzle of extra-virgin olive oil. Toss to combine. Plate, then top with more parmesan and a dollop of fresh ricotta cheese.

MUSHROOM RAGOUT



Mushroom Ragout image

I just saw this on the Food Network on the show "How To Boil Water". It was paired with a roast beef tenderloin. The tenderloin was cooked the same way as a lot of recipes already posted here so I won't duplicate it. However, I didn't find the recipe for the Mushroom Ragout so here it is. Hey - What's not to like about mushrooms, wine and heavy cream? You can use any combination of mushrooms or just one kind if that's what is available in your area. If Madeira wine isn't available you can use a dry white wine, but my preference for this recipe is a Madeira. The Shitake mushrooms have a hard stem so they must be removed but you can use the stems on the button and cremini mushrooms. You may have to cook the mushrooms in two batches if they won't fit in a single layer in your skillet.

Provided by Luby Luby Luby

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 lb mixed mushroom (such as shitake, cremini or button mushroom)
2 tablespoons butter
2 tablespoons butter
1 medium shallots or 1/2 small onion, chopped
1/2 teaspoon kosher salt
fresh ground black pepper
3 sprigs fresh thyme, leaves stripped off stems
1 tablespoon minced garlic (or less depending on preference)
1/2 cup madeira wine or 1/2 cup white wine
1/3 cup heavy cream

Steps:

  • Clean the mushrooms by brushing with a kitchen towel or a brush to remove any loose dirt.
  • Remove the shitake stems and discard.
  • Quarter the mushrooms and set aside.
  • Heat 2 tablespoons of butter in a heavy skillet over medium-high heat.
  • Add the mushrooms to the skillet in a single layer in the pan.
  • Do not pile the mushrooms on top of one another.
  • Increase the heat to high and cook mushrooms until brown then turn them over with a spoon or by shaking the pan.
  • If skillet seems dry add the additional 2 tablespoons butter.
  • Cook until nicely browned, about 5 minutes.
  • Add the shallot or onion and garlic and cooked until softened about 3 minutes.
  • Add the salt, pepper, and thyme.
  • Add the Madeira wine and scrape up all of the browned bits from the bottom of the pan.
  • Add the heavy cream and bring to a boil.
  • Cook for about 45 seconds to 1 minute.
  • Remove from heat and serve.

SAUSAGE & MUSHROOM RAGU



Sausage & mushroom ragu image

Do something different with sausages and transform them into this veg-packed ragu. Great for a family dinner, serve with couscous, mash or pasta

Provided by Shivi Ramoutar

Categories     Dinner

Time 35m

Number Of Ingredients 11

2 tbsp olive oil
1 carrot, grated
3 spring onions, finely chopped
2 garlic cloves, grated
large handful of mushrooms, finely chopped or grated
1 tsp dried oregano
1 tsp fennel seeds
6 pork sausages, squeezed out of their skins
400g can chopped tomatoes
1 tbsp tomato ketchup
mash, pasta or couscous, to serve

Steps:

  • Heat the oil in a saucepan over a medium heat and tip in the carrot, spring onions, garlic, mushrooms, oregano and fennel, along with a pinch of salt. Cook for about 5 mins.
  • Add the sausagemeat and cook until browned all over, then add the chopped tomatoes and ketchup, along with a pinch of salt and 100ml water. Reduce the heat to low, cover and cook until the sauce is thick, about 20 mins, stirring now and again. Season to taste, then serve with buttery mashed potato, pasta or couscous.

Nutrition Facts : Calories 303 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium

MUSHROOM RAGOUT WITH CHICKEN AND SAUSAGE



Mushroom Ragout With Chicken and Sausage image

Ragouts are thick and rich stews; this one is laden with mushrooms, chicken and sausage. Porcini mushrooms, a.k.a. cèpes, add their pungent, woodsy aroma to make this stew a knockout. It's diabetic friendly if you use a spicy low fat sausage (turkey sausage works)

Provided by Annacia

Categories     Stew

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup dried porcini mushrooms
1/2 cup hot water
12 fresh chicken drumsticks
2 tablespoons olive oil
1/2 lb sweet Italian sausage, casings removed
1/2 cup flour
1/2 teaspoon crushed dried rosemary
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup dry red wine
1 teaspoon tomato paste
1 lb mushroom, sliced
2 tablespoons chopped fresh parsley

Steps:

  • Place dried mushrooms in a small bowl and cover with water and let soften for 15 minutes; remove mushrooms and chop coarsely.
  • Strain and reserve liquid.
  • While the mushrooms soak, remove skin from drumsticks; discard skin.
  • Heat oil in a large skillet or sauté pan with high sides over medium-high heat.
  • Add sausage and sauté until lightly browned.
  • Remove with a slotted spoon to a plate.
  • Combine flour, rosemary, salt and pepper in a large plastic bag.
  • Add skinned drumsticks to bag and coat evenly with flour; shake off excess.
  • Add to skillet and brown on all sides.
  • Transfer to plate with sausages.
  • Add wine and tomato paste to skillet.
  • Bring to a boil, scraping the bottom to remove any browned bits.
  • Simmer until liquid is almost completely evaporated.
  • Add both porcini and fresh mushrooms to pan and cook until mushroom liquid has also evaporated, about 7 to 10 minutes; stir often.
  • Return chicken and sausage to pan along with half of the reserved mushroom liquid.
  • Cover, reduce heat to low and cook for 15 minutes.
  • Add remaining mushroom liquid to pan, cover and cook until chicken is done*, about 30 more minutes.
  • Garnish with parsley and serve warm.
  • *CHICKEN TESTS FOR DONENSS (per Washington Fryer Commission):No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180°F, and boneless chicken should be cooked to 165°F.
  • Other indicators for doneness include:.
  • 1) A fork or toothpick can be inserted with ease.
  • 2) The juices should be clear, not pink.
  • 3) Bone joints move easily.

Nutrition Facts : Calories 404.2, Fat 20.8, SaturatedFat 5.4, Cholesterol 129.6, Sodium 543.8, Carbohydrate 12.1, Fiber 1.2, Sugar 1.5, Protein 37.8

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From garlicandzest.com


WORLD BEST DIABETIC FOOD RECIPES : MUSHROOM RAGOUT WITH …
3 while the mushrooms soak, remove skin from drumsticks; discard skin. 4 heat oil in a large skillet or sauté pan with high sides over medium-high heat. 5 add sausage and sauté until lightly browned. 6 remove with a slotted spoon to a plate. 7 combine flour, rosemary, salt and pepper in a large plastic bag.
From worldbestrecipesdiabetic.blogspot.com


SPICY MUSHROOM-SAUSAGE RAGù | TRIED AND TRUE RECIPES
2020-11-22 Bring a large pot of salted water to a boil. Cook the pasta about 2-3 minutes shy of al dente. Scoop out ⅔ cup of the pasta cooking water and pour it into the ragù and stir to combine. Using a spider strainer, scoop out the pasta and transfer it directly to the pot of sauce and toss to combine. Turn off the heat.
From triedandtruerecipe.com


RECIPES WITH MUSHROOM CAPS - THERESCIPES.INFO
Stuffed Mushroom Caps - Stuffed Mushroom Recipe - Fifteen Spatulas best www.fifteenspatulas.com. Preheat the oven to 425 degrees F. If the mushrooms need cleaning, wipe any outside dirt off using a damp paper towel.Remove the stems from the mushrooms, then toss the mushroom caps with olive oil, salt and pepper. In a large bowl, stir to combine the …
From therecipes.info


GARGANELLI WITH SAUSAGE AND MUSHROOM RAGU RECIPE | COOKING …
Cook for 2 minutes. Add the sausage and break up with a spoon, making sure to push down to the bottom of the pan so it can nicely brown. Brown the sausage for 5 minutes. Add the wine and reduce by half, 2 to 3 minutes. Add the tomato paste and stir to combine. Add half of the chicken stock (2 cups), the thyme bundle, bay leaves and kosher salt ...
From cookingchanneltv.com


SAUSAGE AND MUSHROOM RAGOUT WITH FARRO – PREVENTION RD
2012-10-22 Add the mushrooms and cook, stirring occasionally, until they soften, about 3 minutes. Add the garlic and cook 1 minute. Stir in the tomatoes, 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to a boil, breaking up the tomatoes with a spoon. Reduce the heat to medium low and simmer until slightly thickened, about 5 minutes. Stir in the parsley.
From preventionrd.com


SAUSAGE AND MUSHROOM RAGU — PUNCHFORK
1 pound mushrooms (finely chopped) 1 onion (finely chopped) 1 pound Italian sausage (bulk, not links) 1 cup red wine; 1 1/2 cups chicken broth (low sodium) 1/2 teaspoon cinnamon; salt and black pepper; 14 1/2 ounce crushed tomatoes (canned) 12 …
From punchfork.com


SWEET SAUSAGE AND MUSHROOM RAGOUT WITH POLENTA | RECIPE
The combination of sweet sausage with creamy polenta is soooo good! Feb 4, 2012 - This is a great winter dish. Makes you feel all warm inside. The combination of sweet sausage with creamy polenta is soooo good! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or …
From pinterest.ca


MUSHROOM AND SAUSAGE RAGù WITH POLENTA RECIPE | MYRECIPES
Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in sausage, 1/8 teaspoon salt, and tomatoes; bring to a simmer. Reduce heat to medium; simmer gently for 15 minutes.
From myrecipes.com


SAUSAGE AND MUSHROOM RAGOUT RECIPE | SIDECHEF
Turn the heat down to a simmer. Let the sauce cook and thicken, about 45 minutes. Taste the sauce, and season with Salt (to taste) and Ground Black Pepper (to taste) as needed. Step 5. Add sliced baby bella mushrooms to the sauce, stir to combine. Replace the lid on the pot, and simmer for an additional 30 minutes.
From sidechef.com


SAUSAGE MUSHROOM & SPINACH LASAGNA - THERESCIPES.INFO
until the mushrooms release their liquid, 4 to 6 minutes. Add tomatoes, spinach and crushed red pepper (if using). Increase heat to medium-high; cook, stirring once halfway through, until the ...
From therecipes.info


CHICKEN SAUSAGE RAGU | KITCHENGETAWAY.COM
2017-02-03 Recipe. Pepper the chicken pieces generously and set aside. Heat 1 tablespoon of olive oil to a large dutch oven over medium heat and add the onion to sauté until translucent. Add the garlic and continue the sauté for an additional minute or two. Remove the onion and garlic from dutch oven leaving the oil and set aside.
From kitchengetaway.com


PAN-ROASTED CHICKEN ON BACON MUSHROOM RAGOUT . RECIPE
Crecipe.com deliver fine selection of quality Pan-roasted chicken on bacon mushroom ragout . recipes equipped with ratings, reviews and mixing tips. Get one of our Pan-roasted chicken on bacon mushroom ragout . recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 96% Pan-roasted Chicken on Bacon Mushroom Ragout Recipe ...
From crecipe.com


ITALIAN SAUSAGE AND MUSHROOM RAGU WITH PAPPARDELLE | RECIPE
Mar 14, 2018 - This rich and hearty ragu was inspired by a recipe from Portland, Oregon, chef Vitaly Paley.
From pinterest.ca


RECIPE: CHICKEN RAGOUT WITH BROCCOLI AND MUSHROOMS STEP BY STEP …
Cut the chicken fillets into large chunks. Cut mushrooms into slices. Fry the vegetables, mushrooms and meat separately in oil and season with salt and pepper. Brush broccoli with boiling water. Put everything into a saucepan, add some broth and stew over low heat for about 20 minutes. Enjoy!!
From handy.recipes


SAUSAGE AND MUSHROOM RAGOUT | RECIPE | RAGOUT, SAUSAGE …
Mar 10, 2019 - Looking for a great bolognese recipe? Sausage and Mushroom Ragout is rich and meaty with Italian sausage and ground beef. The best comfort food!
From pinterest.com


MUSHROOM RAGOUT WITH CHICKEN AND SAUSAGE | STUFFED …
Feb 6, 2013 - Ragouts are thick and rich stews; this one is laden with mushrooms, chicken and sausage. Porcini mushrooms, a.k.a. cèpes, add their pungent, woodsy aroma to make this stew a knockout. It's diabetic friendly if you use a spicy low fat sausage (turkey sausage works)
From pinterest.com


BEST PASTA WITH SAUSAGE AND PORCINI MUSHROOM RAGù RECIPE
For ease, we use Italian sausage, as it already is well seasoned; we opt for turkey or chicken sausage rather than pork, which has a fattiness that, we found, weighed down the dish. Make sure to purchase fresh sausage, not precooked; either mild or spicy will work. Dried porcini mushrooms provide a meaty, umami-packed flavor backbone, and just ...
From 177milkstreet.com


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