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Mushroom Ragu

  • 1/4 cup (9 g) of dried porcini mushrooms, chopped
  • 1/2 cup (120 ml) of boiling water (for the porcini mushrooms)
  • 1/2 cup (120 ml) of dry white wine (or vegetable broth)
  • 1 Tablespoon (15 ml) of olive oil, for cooking
  • 1 medium white onion (4 oz or 110 g), peeled and diced
  • 2 cloves garlic (6 g), peeled and minced
  • 1 lb (450 g) mixed fresh mushrooms (button, cremini, shiitake, oyster), chopped
  • 4 teaspoons (4 g) of fresh thyme
  • 1/2 teaspoon (3 g) of salt
  • 1/2 teaspoon (1 g) of pepper
                                                  • 1Place the dried porcini mushrooms in the boiling water and let sit for 5 minutes until soft. Add the white wine or vegetable broth to the mushroom and simmer for about 3 minutes until most of the liquid is absorbed.
                                                  • 2Meanwhile, add the olive oil to a large pan over medium-high heat. Add the onion and garlic to the pan and saute for 3 minutes.
                                                  • 3Add the fresh mushrooms to the pan and saute until soft, about 5 minutes.
                                                  • 4Add the soaked mushrooms with the remaining liquid, fresh thyme, salt and pepper to the pan and simmer until the sauce is thickened.
                                                  • 5Serve immediately with vegan noodles, of choice, and enjoy.
                                                  (Estimated and based on per-serving amounts.)
                                                    Calories: 99    Fat: 4 g     Total Carbs: 8 g     Fiber: 2 g     Sugar: 4 g     Net Carbs: 6 g     Protein: 5 g