Mushroom Ragu
Dive into the hearty, earthy flavors of this luscious Mushroom Ragu, a rich and satisfying vegetarian dish that’s perfect for cozy dinners. Featuring an aromatic base of sautéed onion, carrot, celery, and garlic, this recipe highlights a medley of mushrooms like cremini, shiitake, and oyster, bringing depth and umami to every bite. Simmered with tomato paste, red wine, and vegetable stock, and infused with fresh thyme and bay leaf, this ragu is a flavor-packed alternative to traditional meat sauces. Optional heavy cream adds velvety richness, while fresh parsley and Parmesan cheese provide the perfect finishing touch. Ready in under an hour, this Mushroom Ragu pairs beautifully with pasta, creamy polenta, or crusty bread, making it an irresistible choice for vegetarians and mushroom lovers alike.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large Yellow onion, finely chopped
- 1 medium Carrot, finely diced
- 1 medium Celery stalk, finely diced
- 3 large Garlic cloves, minced
- 750 grams Mixed mushrooms (e.g., cremini, shiitake, oyster), cleaned and roughly chopped
- 2 tablespoons Tomato paste
- 120 milliliters Dry red wine
- 500 milliliters Vegetable stock
- 3 sprigs Fresh thyme
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoons Freshly ground black pepper
- 60 milliliters Optional: Heavy cream
- 2 tablespoons Fresh parsley, finely chopped
- 50 grams Freshly grated Parmesan cheese
Instructions
Heat olive oil and butter in a large skillet or heavy-bottomed pot over medium heat.
Add the chopped onion, carrot, and celery. Sauté for 6–8 minutes until softened and slightly golden.
Stir in the minced garlic and cook for another 1–2 minutes, until fragrant.
Add the mixed mushrooms to the pan and increase the heat to medium-high. Sauté for 8–10 minutes, stirring occasionally, until the mushrooms are browned and most of their moisture has evaporated.
Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize and deepen in flavor.
Deglaze the pan with the red wine, scraping any browned bits from the bottom. Allow the wine to reduce by half, about 3–4 minutes.
Pour in the vegetable stock and add the thyme sprigs, bay leaf, salt, and black pepper. Stir to combine.
Reduce the heat to low, cover partially, and let the ragu simmer for 25–30 minutes, stirring occasionally.
If desired, stir in the heavy cream for a richer texture and flavor. Simmer for an additional 2–3 minutes.
Remove the thyme sprigs and bay leaf. Taste and adjust seasoning as needed.
Serve the mushroom ragu hot over pasta, polenta, or with crusty bread. Garnish with fresh parsley and grated Parmesan cheese.
Nutrition Facts
Calories |
367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 1013 mg | 44% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 8.3 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 208 mg | 16% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1114 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
