Martha Stewart's recipe excluding the dried porcinis because I couldn't' find them in the store and didn't feel like going to a specialty grocery. I used 50% more fresh mushrooms.
Replacing the unsalted butter with oil makes this a perfect vegan sauce to put on gluten-free pasta, tofu, or rice.
I think this photo is before adding the crushed tomatoes. The final ragu is much more red in colour.
Replacing the unsalted butter with oil makes this a perfect vegan sauce to put on gluten-free pasta, tofu, or rice.
I think this photo is before adding the crushed tomatoes. The final ragu is much more red in colour.
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