Welcome to the home stretch!
I’ve got less than two days of work before it’s officially home for the holidays! This busy girl is really looking forward to a few days to think about nothing other than her family, friends, puppy and CHRISTMAS!
I’ll get a little taste of that holiday fun tonight. My immediate family (mom, dad, and brothers) is meeting family friends at the Hudson Lodge for drinks. It’s a rooftop bar that has been transformed to look like an Alpine ski lodge. They’ve got a hot chocolate bar, fur blankets, and fake snow falling. Hello, winter wonderland!
After drinks, we are headed to a cozy French place near my apartment for dinner and my roommate will be joining us. I can’t wait to try it! It turns out the chef and owner of the restaurant is actually the father of a girl I know from college. How fun?!
Before Mom and Dad go home for the night, I’ll show them my new apartment (!!) and put my santa sack in their sleigh, so I don’t have to lug it on the train tomorrow. Not looking for a repeat of last year:
What in the world does all of that have to do with a mushroom ragu? Well, absolutely nothing! Sometimes I just can’t make the connection happen…
I can’t believe that I actually made this mushroom ragu over a week ago now. Just thinking about it is kind of making me want more…
This dish is just so simple to throw together, yet it has all the same qualities as a delicious, richly flavored winter stew. To say I inhaled this would be a pretty significant understatement.
If you’re confused about what a ragu is, don’t worry, I totally was too. Sometimes these kitchen and food terms really confuse me. Turns out, a ragu is an Italian sauce of meat and tomatoes and often includes sauted veggies. Most ragus are actually mostly meat, but I like my veggies so I turned things upside down. More veggies, less meat.
Serve the ragu over pasta or take a note out of my book and go with couscous or polenta!
- 2 tablespoons olive oil, divided in half
- 8 ounces spicy chicken sausage, casings removed and chopped into bite-sized pieces
- ½ cup chopped white onion
- 1 pound button mushrooms, sliced
- 2 large garlic cloves, minced
- salt, to taste
- pepper, to taste
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- Remove sausage from casings. Heat half the oil in a large skillet over medium heat. Add sausage and sauté until browned, approximately 3 minutes. Remove sausage from pan.
- Add remaining oil to pan and saute onion approximately 3 minutes until it begins to turn translucent. Add mushrooms and sauté 4 minutes, stirring occasionally. Add garlic and sauté 1 minute, stirring constantly.
- Stir in sausage and tomatoes and bring to a simmer. Reduce heat to medium and simmer gently for 15 minutes.Season with salt and pepper.