{"id":31164,"date":"2014-04-11T22:41:12","date_gmt":"2014-04-12T02:41:12","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=31164"},"modified":"2014-04-12T14:32:42","modified_gmt":"2014-04-12T18:32:42","slug":"pasta-with-mushroom-ragu%e3%83%9e%e3%83%83%e3%82%b7%e3%83%a5%e3%83%ab%e3%83%bc%e3%83%a0%e3%83%a9%e3%82%b0%e3%83%bc%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=31164&lang=en","title":{"rendered":"Pasta with Mushroom Ragu
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\"61\"<\/a><\/p>\n

Pasta with Mushroom Ragu<\/strong><\/p>\n

I found beautiful baby bella mushrooms at the grocery store the other day and decided to buy two packages. I think this ragu is a great way to really enjoy mushrooms. Simply made with a few ingredients but it has a big flavor. <\/p>\n

Vegan?: Yes if not served with sour cream (as it is in the pictures).<\/p>\n

Mushroom ragu: olive oil, garlic, onion, baby bella mushrooms, salt, pepper, sugar, paprika, brandy, parsley <\/p>\n

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\"64\"<\/a><\/p>\n

\"\"<\/p>\n

\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Pasta with Mushroom Ragu I found beautiful baby bella mushrooms at the grocery store the other day and decided to buy two packages. I think this ragu is a great way to really enjoy mushrooms. Simply made with a few ingredients but it has a big flavor. Vegan?: Yes if not served with sour cream […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,11],"tags":[],"class_list":["post-31164","post","type-post","status-publish","format-standard","hentry","category-mushroom","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31164","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=31164"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31164\/revisions"}],"predecessor-version":[{"id":31178,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31164\/revisions\/31178"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=31164"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=31164"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=31164"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}