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Made with four different kinds of mushrooms, this hearty Mushroom Ragout is loaded with fantastic flavor!
1 tablespoon extra-virgin olive oil
1/4 pound pancetta diced small
3/4 cup shallots, cut into half slices
1 1/2 tablespoons fresh garlic, minced
1 1/2 tablespoons fresh rosemary, finely chopped
2 tablespoons tomato paste
2 tablespoons butter
8 ounces Portobello caps, stems and ribs removed (see note above), cut into bite-sized pieces
1 pound baby Bella or cremini mushrooms, sliced
8 ounces white button mushrooms, sliced
8 ounces shiitake mushrooms sliced, stems discarded
1 cup vegetable or chicken broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh parsley chopped, plus more for serving
1/4 cup Romano cheese grated, plus more for serving
1 pound fresh fettucine
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Use a spoon to scrape ribs from underside of Portobello caps and discard along with stem. Then cut into bite sized pieces.
Find it online: https://www.afamilyfeast.com/mushroom-ragout/