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Mushroom Ragout

Jen Paleracio
Low carb and vegetarian red sauce with tender roasted spaghetti squash. You can easily add meat or use your favorite pasta instead.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Main Course
Cuisine French

Equipment

  • Stockpot
  • knife
  • cutting board
  • 9x13 baking dish
  • Fork
  • Spoon

Ingredients
  

FOR THE ROASTED SQUASH

  • 1 medium size spaghetti squash, cleaned, cut in half
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

FOR THE MUSHROOM RAGOUT

  • 1 cup or 10 crimini mushrooms, cleaned, sliced
  • 3 tablespoons olive oil
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper or red chili pepper flakes
  • 2 stalks celery, chopped
  • 1 small carrot, peeled, chopped
  • 1 small red bell pepper, deseed, sliced
  • 1 small green bell pepper, deseed, sliced
  • 1/4 cup tomato paste
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 6 oz. canned pitted black olives
  • 1 cup vegetable stock
  • 1 cup basil leaves, stems removed

Instructions
 

FOR THE ROASTED SQUASH

  • Preheat the oven to 450ºF. Line a 9x13 baking dish with parchment paper.
  • Place the squash in a prepared pan.
  • Drizzle with olive oil, season with salt and pepper.
  • Bake for 30-40 minutes or until fork-tender.
  • Cool for 10 minutes. Use a fork to scrape the squash lengthwise. Place on a plate and set aside.

FOR THE MUSHROOM RAGOUT

  • Heat a stockpot with oil. Add the mushrooms, saute for 2 minutes or until browned and tender.
  • Add garlic and onion, saute for a minute or until the onion is translucent and aromatic.
  • Add thyme, season with salt and pepper.
  • Add celery, carrot, bell peppers, tomato paste, red wine vinegar, honey, and olives. Stir to combine.
  • Add vegetable stock, stir, lower the heat, cover, and simmer for 5 minutes or until veggies are tender.
  • Add basil leaves, stir until wilted. Remove from the heat, serve with roasted spaghetti squash.

Notes

  • If you like eating meat, you can use ground turkey, chicken, or beef
  • Clean the mushroom with a paper towel or use a brush to remove the dirt.
  • Washing the mushroom under running water makes them tough. 
  • If you like using wine for flavor, use 1/2 cup of good red wine instead of red wine vinegar.
 
 
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Keyword mushrooms, ragout, red sauce, roasted squash, spaghetti squash, vegetarian