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Mushroom Ragu - Image 2

Mushroom Ragu

A rich and flavorful vegetarian ragu made with a variety of mushrooms, perfect for topping pasta or polenta. This recipe is hearty, satisfying, and easy to customize.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 oz dried porcini mushrooms soaked in 1 cup hot water
  • 1 lb mixed fresh mushrooms such as cremini, shiitake, and oyster, sliced
  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1 carrot finely chopped
  • 1 stalk celery finely chopped
  • 1 tbsp tomato paste
  • 1/2 cup red wine optional
  • 1 can crushed tomatoes 28 oz
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley for garnish
  • Grated Parmesan cheese for serving optional

Equipment

  • Large pot
  • Strainer
  • Chopping board and knife
  • Measuring spoons and cups

Method
 

  1. Soak the dried porcini mushrooms in 1 cup of hot water for 20 minutes. Strain, reserving the soaking liquid, and chop the mushrooms finely.
  2. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery, and cook until softened, about 10 minutes.
  3. Add the fresh mushrooms and cook until they release their moisture and start to brown, about 10 minutes. Stir in the chopped porcini mushrooms.
  4. Stir in the tomato paste and cook for 2 minutes. If using, pour in the red wine and let it simmer until reduced by half, about 5 minutes.
  5. Add the crushed tomatoes, reserved porcini soaking liquid, thyme, oregano, and bay leaf. Bring to a simmer, then reduce heat to low and cook for 30 minutes, stirring occasionally.
  6. Season with salt and pepper to taste. Remove the bay leaf before serving.
  7. Serve the ragu over your favorite pasta or polenta, garnished with fresh parsley and grated Parmesan cheese if desired.

Notes

Chef's Tips:
• For a richer flavor, let the ragu simmer longer, up to an hour.
• Avoid overcooking the mushrooms, as they can become rubbery.
• Serve with a glass of red wine to complement the flavors.
Food Safety:
• Ensure the ragu reaches a safe internal temperature of 165°F (74°C) before serving.
• Store leftovers in the refrigerator within two hours of cooking and consume within 3-4 days.