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:

1. 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.
2. Slice or chop the mushrooms into bite-sized pieces.

Chopping the Vegetables:

1. Finely chop the onion, garlic, carrot, and celery. These will add depth and flavor to your ragu.

Cooking Instructions

Sautéing the Mushrooms:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.

Adding the Vegetables and Herbs:

1. Add the chopped onion, garlic, carrot, and celery to the skillet.
2. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the dried thyme, oregano, and bay leaf.

Building the Ragu

Incorporating the Tomato Base:

1. Pour in the red wine and cook until it has mostly evaporated, about 2-3 minutes.
2. Add the crushed tomatoes and tomato paste.
3. Stir well to combine.

Simmering for Full Flavor:

1. Reduce the heat to low and let the ragu simmer for at least 30 minutes, stirring occasionally.
2. Season with salt and pepper to taste.

Serving Suggestions

Pairing with Pasta:

1. Serve the mushroom ragu over your favorite pasta, such as pappardelle, spaghetti, or rigatoni.
2. Top with freshly chopped parsley and grated Parmesan cheese if desired.

Using as a Topping:

1. 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:

1. Use a mix of mushrooms to add depth and variety to your ragu. Cremini, shiitake, and portobello are excellent choices.

Enhancing the Flavor:

1. 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:

1. Store any leftover ragu in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:

1. 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:

1. For a creamy ragu, add a splash of heavy cream or a dollop of mascarpone cheese just before serving.

Adding Protein:

1. Add cooked ground beef, sausage, or lentils for a heartier, protein-packed version of the ragu.

FAQs

1. 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.
2. 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.
3. 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.
4. Is This Recipe Vegan?
   • Yes, this mushroom ragu is vegan. Just be sure to use plant-based toppings if you choose to add any.
5. 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!

Yield: 5

Mushroom Ragu Recipe

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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.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

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.