Mushroom Ragu (V)
This rich and hearty vegan sauce is an adaptation of an Eric Ripert recipe from Vegetable Simple (highly recommend). The ground mushrooms in this sauce are meaty and umami and play very nicely with the tangy-sweet tomato sauce. .
2 tbsp extra virgin olive oil
1 clove garlic, chopped
1 shallot, chopped
1 lb. or approx 5 cups mushrooms (I used cremini), pulsed in a food processor
Salt & Pepper, to taste
1/4 cup red wine vinegar
16 oz. can crushed tomatoes
1/2- 1 tsp. sugar
1 tsp. sriracha
In a pot heat olive oil over medium heat. Add the chopped garlic and shallot, and saute for 2-3 minutes or until the shallot becomes trnaslucent and the mixture is fragrant.
Combine the mushrooms to the mixture, and add salt and pepper to taste. Cook for about five minutes, until the mushrooms begin to reduce.
Add red wine vinegar and cook until most of the liquid evaporates. Then pour in the tomatoes , and then reduce heat to simmer, stir in sugar and sriracha. Cover and continue to simmer, allowing the flavors to meld and deepen (45 minutes to an hour)
