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Mushroom Ragout with Pasta

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The cremini and white mushrooms give this versatile sauce a mellow, woodsy flavor.

Source: Everyday Food, December 2005
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

This sauce can be made a day or two ahead (keep bacon separate) and refrigerated. Gently reheat as the pasta boils; add bacon to sauce during the last few minutes of heating.

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Reviews

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How would you rate this recipe?
26
  • corncorncorn
    12 JUL, 2012
    Unfortunately, I found this bland - I had to spruce it up with an assortment of seasonings (garlic powder, chipotle chili powder, cayenne, etc.). It tasted great and rich in the end, but needs a little extra something something.
    Reply
  • cabaretsinger
    20 NOV, 2011
    This is a "must try"! I had white button and portabella mushrooms on hand so that's what I used. I also used a little extra bacon and served it over whole wheat linguine. I must say that this is definitely a keeper, truly delicious and memorable. I prepared it 2 nights ago and already crave it again. Btw, I'm a retired professional chef. Thanks for the recipe!
    Reply
  • Tryingsomethingnew
    16 FEB, 2009
    A great recipe. For mine yesterday I took out the bacon, and added carrots instead.
    Reply
  • kimkim
    2 JAN, 2008
    I made this without the bacon (vegetarian), added a little garlic and it was really delicious. I will definitely make it again and recommend it.
    Reply

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