HOLY Friggin MOLY this Mushroom Ragu is AMAZING!
I have literally made this recipe for my husband and myself a gazillion times. I ADORE mushrooms and any white wine sauce. See, I was taught by my Grampy, you drink a little wine, put a little in the sauce, drink some more wine, put more in the sauce, taste the wine again for good measure, then sauce up your wine, wine the taste again, something something with the sauce….you get the idea.
This recipe is super quick, super easy, and super delicious…..a super trifecta if you will 😀
I have made this for my friends and impressed the pants off them. Seriously….I was like, “Put your pants back on….dinner’s almost ready.” But pants or no pants, any mushroom loving friend of yours is going to love this recipe!
I’ve even made this recipe for my vegan friends! I just swapped the dairy elements out with vegan cream and vegan cheese. THEY LOVED IT! You can also find numerous vegan gnocchi recipes online too! I mean, do what you want, you’re the boss of your sauce!
I probably make this recipe once a month, that’s how much my husband and I like it. This recipe is a staple in my kitchen now and I always look forward to making it again and again.
OMG…look at those mushrooms above…..golden brown and caramelized with tremendous amounts of delicious mushroomy flavor…..DROOOOOOOOL.
Now look at the mushrooms below, swimming in copious amounts of wine…..ugh, I’m dying, I want to join the mushrooms in their steamy wine bath of flavor….
Whoa…..did it just get weird up in here….or is it just me?
If you haven’t made homemade gnocchi before, I highly recommend it. Yes, gnocchi can take hours to make….stop making that face……it isn’t so bad! If you have time, please make it because the homemade gnocchi is WAY better than the store bought gnocchi. But…if you don’t have time to make homemade gnocchi, the store bought kind works and tasted just fine.
Gnocchi with Mushroom Ragu
Ingredients
- ½ cup Olive Oil
- 16 oz mushrooms, sliced (wild or white button mushrooms work great)
- 1-2 tablespoons of garlic, minced
- 1½ tablespoons of fresh sage, chopped
- Pinch of cayenne pepper
- 2 tablespoons shallots, minced
- 1⅓ cup dry white wine
- 1 cup heavy cream
- 1-2 packages of gnocchi (or you can make homemade)
- Salt and pepper
- Parmesan cheese for garnished
- Parsley for garnished
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the mushrooms, trying to arrange them in a single layer (if you have a smaller skillet that doesn't fit all the mushrooms, cook them in batches). Cook the mushrooms, WITHOUT stirring, allowing the mushrooms to caramelize, for approx 8 minutes.
- Stir the mushrooms and now season them with salt, pepper, and a pinch of cayenne pepper.
- Stir in the shallots and cook them for a minute.
- Now stir in the garlic and fresh sage and cook for an additional minute.
- Pour in the wine, and simmer until the wine is reduced by half, approx 10-15 minutes.
- While the mushrooms are simmering, bring a large pot of salted water to a boil.
- Cook the gnocchi according to the package directions.
- Once the wine is reduced by half, add the cream. Simmer until the sauce slightly thickens, about 5 minutes…..or longer if you prefer a thicker sauce.
- Taste the sauce for salt and pepper, adding more if need be.
- When the gnocchi are finished, you can either add them directly into the sauce or divide them up on a couple of plates. Pour your mushroom sauce over the gnocchi and garnish with parmesan cheese and parsley.