The mushroom is the star ingredient in this smoked ragu and vegetable stock

Small but mighty, mushrooms make so much room for nutrients in whatever recipe they appear in. From stem to cap, mushrooms have a lot to offer any meal they’re invited to. On this episode of In The Know: Zero Waste Kitchen, chef Adriana Urbina (@adrianaurbinap) shows you how to make a delicious smoked mushroom ragu with your very own homemade mushroom broth.

Ingredients

Smoked Mushroom Ragu

• 1 lb. baby bella mushrooms

• 2 chipotle peppers in adobo sauce

• 3 garlic cloves, sliced

• 1/2 tsp red chili flakes

• Zest of 1 lime

• 2 tsp soy sauce

• 2 shallots, sliced

• Pinch of salt

• 1 tsp smoked paprika

• 2 tsp chopped rosemary

• Olive oil

• Mushroom stock (recipe below)

Mushroom stock

• 2 cups frozen mushroom stems

• 2 cups frozen vegetable scraps (carrots, celery, onion and shallot skins)

• 1 garlic clove, minced

• 1 bay leaf

• 8 cups water

• Canola oil

• Pinch of salt

Instructions

Smoked Mushroom Ragu

1. Add the olive oil, shallots and a pinch of salt to a large skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.

2. Add the mushrooms to the pan and cook for 5-6 minutes.

3. Stir in the garlic, paprika, rosemary, soy sauce, chipotles in adobo sauce, and homemade mushroom stock (see below) and let the mixture cook for 8-10 minutes.

4. Plate your smoked mushroom ragu and top with some zest of lime.

Homemade Mushroom Stock

1. Sauté the garlic in the bottom of a Dutch oven with some canola oil and a pinch of salt.

2. Add the mushroom stems and vegetable scraps to the Dutch oven and cook for 3-5 minutes.

3. Add the water and bay leaf and bring everything to a boil, then simmer for 45 minutes to 1 hour.

4. Strain the stock and allow it to cool before putting it in the refrigerator or freezer.

The post The mushroom is the star ingredient in this smoked ragu and vegetable stock appeared first on In The Know.

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