Mushroom Ragu – Simple Easy Meals

Before we dive into the mushroom ragu recipe, let’s chat about what you can serve along with this delightful dish. Picture this: a creamy polenta topped with rich mushroom ragu. The creamy texture of polenta complements the ragu perfectly, each bite bursting with earthy flavors. 

If you’re in the mood for pasta, tagliatelle or pappardelle works wonders too. Their broad surfaces catch the sauce beautifully. And let’s not forget crusty bread. A warm loaf of Italian bread is perfect for scooping up the ragu, inviting friends to gather around the table.

Now, onto the star of the show—mushroom ragu.

What is Mushroom Ragu?

Mushroom ragu is a rich, savory sauce made primarily from mushrooms, vegetables, and herbs. Unlike a traditional meat ragu, this vegetarian version uses a blend of various wild and cultivated mushrooms, offering a complex depth of flavor and texture. It’s a dish that captures the essence of Italian cooking—using simple, quality ingredients to create something extraordinary.

This sauce can be served over pasta, polenta, or even as a filling for stuffed vegetables. The beauty of mushroom ragu lies in its versatility. You can enjoy it as a main course or a side dish, fully adopting that “mamma mia!” attitude every time you serve it.

What is the Flavor Profile of This Dish?

The flavor profile of mushroom ragu is nothing short of mesmerizing. It starts with the base of sautéed onions and garlic, leading into the umami-packed mushrooms. Each bite reveals the earthy notes from the mushrooms, bright acidity from the tomatoes, and a hint of sweetness from the balsamic vinegar.

The use of fresh herbs, particularly thyme and parsley, elevates the dish, offering a fragrant balance. The richness of red wine deepens the flavor, making this dish perfect for cool evenings. Imagine savoring it while wrapped in your favorite blanket, with a glass of wine in hand.

What Makes This Recipe Different From Other Mushroom Ragu Recipes?

What sets my mushroom ragu recipe apart? It’s all about the variety and balance. The combination of Portobello, cremini, and shiitake mushrooms creates a nuanced flavor palette. While many recipes stick to one or two types, I found that the meld of mushrooms draws out different textures and tastes.

Another key differentiator is the inclusion of roasted hazelnuts. They add a delightful crunch, providing contrast to the saucy ragu. Adding a splash of red wine creates a beautiful sauce, while the balsamic vinegar offers an unexpected sweetness. Each ingredient is chosen deliberately to contribute to the final dish.

Ingredients You’ll Need

Here’s the shopping list to create your mushroom ragu masterpiece.

Extra virgin olive oil – for sautéing and drizzling
1 large yellow onion, finely chopped
4 to 5 cloves garlic, minced
2 to 3 carrots, peeled and diced
6 ounces Portobello mushrooms, roughly chopped
8 ounces cremini mushrooms, sliced
6 ounces shiitake mushrooms, thinly sliced
1 cup low-sodium vegetable stock
1 (15-ounce) can crushed tomato sauce
1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
½ tablespoon fresh thyme leaves, chopped
1 teaspoon dried oregano flakes
½ cup fresh parsley, chopped (plus extra for garnish)
2 teaspoons balsamic vinegar (for depth and sweetness)
2 to 3 tablespoons toasted hazelnuts, chopped (optional)
Kosher salt, to taste

Step by Step Directions

Let’s roll up our sleeves and get cooking! Follow these steps for a delicious mushroom ragu.

Step 1: Sauté the Aromatics

In a large pot, heat two tablespoons of extra virgin olive oil over medium heat. Add the finely chopped onion. Sauté for about 5 minutes until the onion becomes translucent. Next, toss in the minced garlic and diced carrots. Sauté for another 3–4 minutes until fragrant but not browned. You want those aromatics to infuse the oil.

Step 2: Add the Mushrooms

Time for mushrooms! Throw in the roughly chopped Portobello, sliced cremini, and thinly sliced shiitake mushrooms. Stir well to combine. As the mushrooms begin to cook down, they will release moisture, creating a savory base for your ragu. Allow them to sauté for about 8–10 minutes, stirring occasionally, until they become tender.

Step 3: Incorporate Liquid Ingredients

Once the mushrooms are nicely softened, it’s time for the flavorful additions. Pour in the vegetable stock, crushed tomato sauce, and dry red wine. Ah, that aroma! Stir to combine.

Step 4: Add Herbs and Seasoning

Sprinkle in the chopped thyme and dried oregano. Add a pinch of salt. Don’t go overboard just yet; you can adjust later. Combine everything, and bring the mixture to a gentle simmer.

Step 5: Simmer Away

Lower the heat and let your ragu simmer uncovered for about 30–40 minutes. This allows all those flavors to mingle and develop. Stir occasionally to prevent any sticking to the bottom. As it cooks, the sauce will thicken, creating a luscious consistency.

Step 6: Finish with Herbs and Nuts

When you’re happy with the thickness, turn off the heat. Stir in the chopped fresh parsley and balsamic vinegar. For those feeling adventurous, toss in the toasted hazelnuts for that added crunch. Taste and adjust the salt if needed.

Now, your mushroom ragu is ready!

Tips on Making Mushroom Ragu

Here are some handy tips to take your mushroom ragu to the next level:

Use Fresh Herbs: Fresh herbs elevate the dish. If you can, go for fresh instead of dried.
Don’t Rush the Cooking: Allow the mushrooms to release their moisture fully. Patience here pays off.
Wine Choice Matters: Don’t skimp on the quality of wine; it really influences the overall flavor.
Experiment with Mushrooms: Different mushrooms offer diverse flavors. Try adding oyster mushrooms or wild mushrooms if you can find them.
Adjust Consistency: If your sauce is too thick, add a bit more vegetable stock or water to reach desired consistency.

Nutrition Information

You might be curious about what you’re eating. Here’s a quick breakdown of the nutrition per serving:

Calories: 150
Total Fat: 7g
Saturated Fat: 1g
Carbohydrates: 20g
Fiber: 5g
Sugar: 6g
Protein: 5g

This ragu is not only satisfying but packed with nutrients, thanks to the plentiful vegetables!

How Can I Store This Mushroom Ragu Recipe?

Planning ahead? This mushroom ragu stores beautifully! Here’s how:

In the Fridge: Store in an airtight container for up to 4 days. Just reheat on the stove before serving.
In the Freezer: You can also freeze it for up to 3 months. Just thaw overnight in the fridge before reheating.

Substitute Options for Ingredients

1. Mushrooms: If you can’t find shiitake, use button mushrooms. They still offer an enjoyable flavor.
   
2. Red Wine: If red wine isn’t available, try cooking wine, or use grape juice mixed with a bit of vinegar.
   
3. Vegetable Stock: If you don’t have stock, use water with bouillon cubes for added flavor.
   
4. Olive Oil: You can replace it with avocado oil for a similar effect.
   

Conclusion

There you have it—mushroom ragu made simple! This dish embodies comfort and warmth while offering an ideal opportunity for creativity in the kitchen. Whether shared with loved ones or enjoyed solo, it never disappoints.

So grab those ingredients, and dive into a flavorful adventure. Who knows? This might become your go-to recipe for every gathering. Enjoy every bite, and remember—nothing brings people together quite like good food. Happy cooking!

You’ll also like the following recipes!

• Berry Pie
• A Simple Spring Salad Recipe
• Okonomiyaki Recipe

Mushroom Ragu – Simple Easy Meals

I’ll be honest; mushroom ragu holds a special place in my heart. It’s not just food; it’s about sharing moments. This dish brings warmth and simplicity to the table. I remember the first time I tasted a good mushroom ragu at a quaint Italian restaurant. The depth of flavor, the aroma, and the satisfaction it offered were unforgettable. It inspired me to create my version, bringing a bit of that Italian charm into my own kitchen.

If you've been looking for a comforting dish that’s both hearty and healthy, you're in the right spot. Mushroom ragu combines various mushrooms, aromatic vegetables, and a splash of red wine for that extra flair. It’s perfect for family gatherings or a cozy night in. Let's dive deep into what this dish is all about.

Author: Natasha Dunford Cuisine: Italian Courses: Appetizer & Dessert

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Prep Time 5 mins Cook Time 45 mins Total Time 50 mins Difficulty: Intermediate Servings: 6 Calories: 150 kcal Best Season: Suitable throughout the year

Ingredients

Servings

• Extra virgin olive oil – for sautéing and drizzling
• 1 large yellow onion, finely chopped
• 4 4 to 5 cloves garlic, minced
• 2 2 to 3 carrots, peeled and diced
• 6 ounces Portobello mushrooms, roughly chopped
• 8 ounces cremini mushrooms, sliced
• 6 ounces shiitake mushrooms, thinly sliced
• 1 cup low-sodium vegetable stock
• 1 can crushed tomato sauce (15-ounce)
• 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
• ½ tablespoon fresh thyme leaves, chopped
• 1 teaspoon dried oregano flakes
• ½ cup fresh parsley, chopped (plus extra for garnish)
• 2 teaspoons balsamic vinegar (for depth and sweetness)
• 2 2 to 3 tablespoons toasted hazelnuts, chopped (optional)
• Kosher salt, to taste

Instructions

Step 1: Sauté the Aromatics

1. In a large pot, heat two tablespoons of extra virgin olive oil over medium heat. Add the finely chopped onion. Sauté for about 5 minutes until the onion becomes translucent. Next, toss in the minced garlic and diced carrots. Sauté for another 3–4 minutes until fragrant but not browned. You want those aromatics to infuse the oil.

Step 2: Add the Mushrooms

1. Time for mushrooms! Throw in the roughly chopped Portobello, sliced cremini, and thinly sliced shiitake mushrooms. Stir well to combine. As the mushrooms begin to cook down, they will release moisture, creating a savory base for your ragu. Allow them to sauté for about 8–10 minutes, stirring occasionally, until they become tender.

Step 3: Incorporate Liquid Ingredients

1. Once the mushrooms are nicely softened, it’s time for the flavorful additions. Pour in the vegetable stock, crushed tomato sauce, and dry red wine. Ah, that aroma! Stir to combine.

Step 4: Add Herbs and Seasoning

1. Sprinkle in the chopped thyme and dried oregano. Add a pinch of salt. Don’t go overboard just yet; you can adjust later. Combine everything, and bring the mixture to a gentle simmer.

Step 5: Simmer Away

1. Lower the heat and let your ragu simmer uncovered for about 30–40 minutes. This allows all those flavors to mingle and develop. Stir occasionally to prevent any sticking to the bottom. As it cooks, the sauce will thicken, creating a luscious consistency.

Step 6: Finish with Herbs and Nuts

1. When you’re happy with the thickness, turn off the heat. Stir in the chopped fresh parsley and balsamic vinegar. For those feeling adventurous, toss in the toasted hazelnuts for that added crunch. Taste and adjust the salt if needed.

   Now, your mushroom ragu is ready!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 7g11%

Saturated Fat 1g5%

Total Carbohydrate 20g7%

Dietary Fiber 5g20%

Sugars 6g

Protein 5g10%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use Fresh Herbs: Fresh herbs elevate the dish. If you can, go for fresh instead of dried.
• Don’t Rush the Cooking: Allow the mushrooms to release their moisture fully. Patience here pays off.
• Wine Choice Matters: Don't skimp on the quality of wine; it really influences the overall flavor.
• Experiment with Mushrooms: Different mushrooms offer diverse flavors. Try adding oyster mushrooms or wild mushrooms if you can find them.
• Adjust Consistency: If your sauce is too thick, add a bit more vegetable stock or water to reach desired consistency.

Keywords: Mushroom Ragu