Chestnut mushroom ragu

This dish is a great fit for the Chestnut mushroom. The nuttiness from the mushroom pairs deliciously with the nutty and slightly sweet Marsala wine and the richness of the chicken broth. This is takes about an hour to make and is a bit more technical, but you will be left with a dish that can be eaten as it is or mixed with pasta.

This recipe was adapted from Giada de Laurentiis' recipe for the Food Network.


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