Mushroom Ragu

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Portobello Mushroom Ragu. 3 tablespoons (45 ml) extra-virgin olive oil. 2 shallots, halved lengthwise and thinly sliced. Kosher salt. 1 pound (500 g) portobello mushrooms caps, sliced into 1-inch chunks. 1 garlic clove, thinly sliced. 2 teaspoons finely chopped fresh rosemary or thyme. 1/2 teaspoon red chili flakes.