Mushroom Ragu Recipe

Ingredients

• ¼ cup (½ stick) unsalted butter (or MCT oil for dairy-free)
• 1 cup chopped onions
• 1 teaspoon finely chopped garlic, or cloves from ½ head roasted garlic
• 1 pound portobello or button mushrooms, chopped
• 1 teaspoon fine sea salt
• ¼ teaspoon fresh ground black pepper
• 2 cups chicken bone broth, store-bought or homemade (or vegetable broth for vegetarian)
• ½ cup tomato sauce
• ½ cup grated Parmesan cheese (about 2 ounces) (or nutritional yeast for dairy-free)
• 0.33 cup heavy cream (or full-fat coconut milk for dairy-free)
• ¼ cup chopped fresh basil leave
• ¼ cup chopped fresh flat-leaf parsley leaves
• 1 recipe Zoodles or 2 (7-ounce) packages Miracle Noodles, prepared following package instructions, for serving

1. Heat the butter in a large cast-iron skillet or sauté pan over medium-heat. Add the onions and garlic and sauté for 5 minutes, or until the onions are translucent.
2. Add the mushrooms and season with the salt and pepper. Increase the heat to high and sauté the mushrooms until they are tender and all the liquid has evaporated, about 10 minutes.
3. Pour in the broth and tomato sauce and cook until the sauce has reduced by half, about 30 minutes. Add the Parmesan cheese and cream and stir to combine. Remove from the heat and stir in the herbs. Serve over Zoodles or Miracle Noodles.