Wednesday, 29 April 2015
Mushroom & Caper Ragú
1/2 medium onion or 1 whole small
2 C cremini mushrooms
3 cloves of garlic
1 tsp salt & pepper each
1 tsp Worcestershire sauce
1/2 Tbsp oregano
1 100ml jar of capers
1 796ml can diced tomatoes
**use organic when possible
Chop the onions, mushrooms & garlic in your mixer or of course you can hand chop them if you prefer.
Add some EVOO to a hot pan and saute the onions, mushrooms & garlic for about 5 minutes.
Add salt, pepper, whorcheshire, oregano & capers including its liquid to the pan. Cook while the next step is being prepared.
Add 1/2 the tomatoes to the mixer and purée them.
Add them and the rest of the tomatoes, turn heat to low & simmer for about 15 minutes or so giving it a stir here and there.
Serve it up with rice, pasta, other veggies or dip some bread in it.
Tonight I cooked it up with some spaghetti squash. I also made a purée out of my left over roasted curry cauliflower by placing it in the mixer then added cashew milk, garlic powder, salt and puréed it till creamy smooth. It was a great addition to the meal and a great way to use up the left overs.Yum!
Nothing but a whole lot of veggie goodness going on here..
A nice quick simple sauce. The capers are what really make the difference in this sauce. Green olives would work just as well if you prefer them. I'm thinking this just might be going on a pizza crust next. After all on pizza anything goes :).. Hope you enjoy and may you be Nutritionally Well.