Happy Mushroom Monday!
This week's mushroom recipe is oh so simple (I love simple!) but oh so flavorful! This "Paprika Spiced Mushroom Ragù" has a slight smoky kick with a cool undertone. You'll love how quick this comes together and will want to add it to your weekly menu rotation!
I’m always trying to find new ways to bring in more veggies in my meals. When I’m looking for variety in my dinners, I look to what is in season. In season produce means it is at full flavor and at full nutrient level. Peppers this time of year are fresh and abundant. A cup of chopped bell pepper contains nearly three times more vitamin C than an orange—190 mg. That’s amazing right?!
The surprise ingredient in this dish is yogurt! Plain non-dairy yogurt adds a light tangy and slightly sweet taste like sour cream would to the dish without the added fat or dairy. The balance of the smoky kick from the paprika with the cool yogurt is the perfect combination! I have shown this dish served over quinoa, which is an absolutely amazing protein source, but you can serve it over orzo, whole wheat pasta, or rice.
Feel free to adjust the heat on this one. For a tamer flavor use less crushed chili pepper flakes or none at all. You can also bump up the heat by adding more. The ratio here was tame enough for our family, but adjust to your liking!
Let’s get started!
Paprika Spiced Mushroom Ragù
- 8 ounces baby bella mushrooms (cleaned and diced)
- 1 large yellow onion (diced)
- 2 Tablespoons olive oil
- 1 large orange bell pepper (de-seeded and diced)
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
- 2 Tablespoons tomato paste
- 2 Tablespoons paprika
- ⅛ teaspoon crushed pepper flakes
- 2 garlic cloves (crushed)
- 1 cup vegetable broth
- ½ cup plain non-dairy yogurt
- 1 Tablespoon whole wheat flour
- 1 cup dry quinoa
- Cook quinoa per package directions. Set aside but keep warm.
- Heat a large stock pot over medium heat. Add mushrooms, onion, and oil. Cook stirring often, for 8-10 minutes or until soft.
- Add diced bell pepper and cook for an additional 5 minutes.
- To cooked vegetables, add in salt, black pepper, tomato paste, paprika, crushed pepper flakes, garlic, broth, yogurt, and flour. Stir until combined. Cook for 5 minutes or until throughly heated and sauce has thickened.
- Serve over cooked quinoa.
Enjoy this simple yet hearty ragu! Try it and let me know what you think by commenting below, I love to hear from you!
With Health and Happiness,