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Mushroom Ragu (vegetarian dinner idea) - Image 2

Mushroom Ragu

A hearty, flavorful vegetarian ragu made with a variety of mushrooms, slow-cooked to perfection. Ideal for serving over pasta or polenta for a satisfying meal.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 lb mixed mushrooms such as cremini, shiitake, and portobello, sliced
  • 1 cup red wine optional, can substitute with vegetable broth
  • 1 28 oz can crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried thyme

Equipment

  • Large pot with lid
  • Wooden spoon or spatula
  • Chef's knife
  • Cutting board

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
  2. Add the minced garlic and cook for another minute until fragrant. Be careful not to let the garlic burn, as it can become bitter.
  3. Increase the heat to medium-high and add the sliced mushrooms. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
  4. Pour in the red wine (or vegetable broth) and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
  5. Stir in the crushed tomatoes, tomato paste, oregano, thyme, and bay leaf. Season with salt and pepper to taste.
  6. Reduce the heat to low, cover the pot, and let the ragu simmer for 45-60 minutes, stirring occasionally. The longer it cooks, the more flavorful it will become.
  7. Remove the bay leaf before serving. Taste and adjust the seasoning if needed.
  8. Serve the mushroom ragu over your choice of pasta or polenta, garnished with fresh parsley.

Notes

Chef's Tips:
• For a richer flavor, try using a mix of dried and fresh mushrooms.
• Avoid overcrowding the pan when cooking the mushrooms to ensure they brown properly.
• Serve with a sprinkle of grated Parmesan or nutritional yeast for added depth.
Food Safety:
• Ensure mushrooms are cooked thoroughly to avoid any potential foodborne illnesses.
• Store leftovers in the refrigerator within two hours of cooking and consume within 3-4 days.