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.

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.

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.

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.

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.

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!