Mushroom Ragu Recipe
Mushroom Ragu is a rich and flavorful sauce that’s perfect for any meal. Whether you’re looking for a hearty vegetarian dish or a delicious topping for pasta, this ragu delivers. With a blend of fresh mushrooms, aromatic herbs, and a savory tomato base, it’s sure to satisfy your taste buds.
Ingredients
Essential Ingredients for the Ragu:
- 1 lb (450g) mixed mushrooms (such as cremini, shiitake, and portobello)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1/2 cup red wine
- 1 can (14 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Optional Additions and Variations:
- A splash of heavy cream for a creamy texture
- Red pepper flakes for a spicy kick
- Grated Parmesan cheese for serving
Preparation
Cleaning and Prepping the Mushrooms:
- Gently wipe the mushrooms with a damp cloth to remove any dirt. Avoid washing them under water as they can absorb moisture and become soggy.
- Slice or chop the mushrooms into bite-sized pieces.
Chopping the Vegetables:
- Finely chop the onion, garlic, carrot, and celery. These will add depth and flavor to your ragu.
Cooking Instructions
Sautéing the Mushrooms:
- Heat olive oil in a large skillet over medium-high heat.
- Add the mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
Adding the Vegetables and Herbs:
- Add the chopped onion, garlic, carrot, and celery to the skillet.
- Cook until the vegetables are softened, about 5 minutes.
- Stir in the dried thyme, oregano, and bay leaf.
Building the Ragu
Incorporating the Tomato Base:
- Pour in the red wine and cook until it has mostly evaporated, about 2-3 minutes.
- Add the crushed tomatoes and tomato paste.
- Stir well to combine.
Simmering for Full Flavor:
- Reduce the heat to low and let the ragu simmer for at least 30 minutes, stirring occasionally.
- Season with salt and pepper to taste.
Serving Suggestions
Pairing with Pasta:
- Serve the mushroom ragu over your favorite pasta, such as pappardelle, spaghetti, or rigatoni.
- Top with freshly chopped parsley and grated Parmesan cheese if desired.
Using as a Topping:
- Use the ragu as a topping for polenta, rice, or even as a filling for a hearty lasagna.
Tips for Success
Choosing the Right Mushrooms:
- Use a mix of mushrooms to add depth and variety to your ragu. Cremini, shiitake, and portobello are excellent choices.
Enhancing the Flavor:
- Don’t skip the red wine—it adds a rich depth of flavor. If you prefer not to use wine, you can substitute with vegetable broth.
Storage Tips
Storing Leftovers:
- Store any leftover ragu in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the ragu in a saucepan over low heat, adding a splash of water or broth if it becomes too thick.
Variations
Making It Creamy:
- For a creamy ragu, add a splash of heavy cream or a dollop of mascarpone cheese just before serving.
Adding Protein:
- Add cooked ground beef, sausage, or lentils for a heartier, protein-packed version of the ragu.
FAQs
- Can I Use Canned Mushrooms?
- Fresh mushrooms are best for this recipe, but if you must use canned, be sure to drain and rinse them well.
- What Type of Wine is Best?
- A dry red wine like Cabernet Sauvignon or Merlot works best. If you don’t cook with wine, use vegetable broth as a substitute.
- Can I Make This Ahead of Time?
- Yes, mushroom ragu can be made ahead of time and stored in the refrigerator for up to 3 days.
- Is This Recipe Vegan?
- Yes, this mushroom ragu is vegan. Just be sure to use plant-based toppings if you choose to add any.
- Can I Freeze the Ragu?
- Yes, you can freeze the ragu in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
Conclusion
Mushroom Ragu is a versatile and delicious dish that’s perfect for any occasion. With its rich flavors and hearty texture, it’s sure to become a staple in your kitchen. Whether served over pasta, polenta, or as a topping for other dishes, this ragu is a crowd-pleaser. Give it a try and enjoy the savory goodness!
Mushroom Ragu Recipe
![Mushroom Ragu Recipe](https://cheffrecipes.com/wp-content/uploads/2024/07/Mushroom-Ragu-Recipe-735x735.jpg)
Mushroom Ragu is a rich and flavorful sauce that’s perfect for any meal. Whether you’re looking for a hearty vegetarian dish or a delicious topping for pasta, this ragu delivers. With a blend of fresh mushrooms, aromatic herbs, and a savory tomato base, it’s sure to satisfy your taste buds.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion
- 1 large carrot
- 1 large stalk celery
- 2 cloves garlic
- 1 sprig rosemary or thyme
- 2 bay leaves or sage
- ⅓ cup tomato paste the thick one that comes in a tube
- 2 pounds mushrooms white button, cremini, or mixed mushrooms
- 1½ teaspoon salt or more to taste
- ¼ teaspoon black pepper
- SERVE WITH
- 1 pound pasta
- ½ cup parmesan cheese grated, or dairy-free cheese
- 1 handful flat-leaf parsley chopped, or basil
Instructions
MAKE FLAVOR BASE
- Finely chop celery, carrot, and onion. You can do so with a chef's knife or a food processor.
- If you use a food processor, pulse the veggies until coarsely chopped. Don't blend continuously, or you'll risk overprocessing the veggies.
- In a large skillet or dutch oven, warm up the olive oil.Add the chopped celery, carrot, and onion and fry them gently for 5 to 8 minutes.Add tomato paste, grated garlic, rosemary, and bay leaves, stir and fry for another 3 minutes or until the tomato paste turns darker.
ADD MUSHROOMS
- Coarsely chop the mushrooms. You can do so on a cutting board with a chef's knife or a food processor.
- If you use a food processor, pulse a few mushrooms in 3 or 4 batches. You want a coarse texture.Blending in batches ensures the mushrooms at the bottom of the food processor won't get mushy and over-processed.
- Transfer the chopped mushrooms onto the pan, season with salt and black pepper, and cook on medium-high heat for 20 to 30 minutes, depending on the water content of your mushrooms. Stir occasionally.
- The mushrooms will release their liquid at first. Keep cooking them until the water is gone, and a few minutes passed that. You want a thick, rich, creamy mushroom sauce.
TOSS PASTA
- Cook the pasta in a large pot of salted boiling water. Reserve one cup of pasta water, drain it when al dente, and toss it in the pan with the mushroom ragu.Add a ladleful of pasta cooking water, finish cooking for a few seconds, and serve immediately.
- Sprinkle with freshly chopped parsley and optionally with grated parmesan cheese.