Savory Mushroom Ragu
This Savory Mushroom Ragu is a delightful twist on traditional bolognese, featuring a medley of earthy mushrooms that provide depth and richness. Inspired by classic Italian flavors, this dish is packed with aromatic vegetables and herbs, making it a hearty yet meat-free option for pasta lovers. Although it was originally conceived as a vegetarian alternative, its robust flavor profile makes it a satisfying meal on its own. Serve it over your favorite pasta or enjoy it with crusty bread to soak up the delicious sauce. Perfect for weeknight dinners or cozy gatherings, this ragu can easily be stored for leftovers or frozen for future enjoyment.
4-6 servings
Servings
N/A
Calories
17
Ingredients
Ingredients
olive oil
2 tablespoons (none)
carrot
1 large (peeled and diced)
celery ribs
2 medium (diced)
onion
1/2 medium (diced)
sea salt or kosher salt
to taste (none)
fresh ground black pepper
to taste (none)
garlic cloves
3 (finely minced)
red wine
3/4 cup (none)
mushrooms
1 lb (any variety, chopped)
dried porcini mushrooms
1 ounce (optional, soaked and chopped)
beef broth or vegetable broth
1 1/2 cups (none)
whole tomatoes
1 (15 ounce) can (crushed)
tomato sauce or puree
1 (15 ounce) can (none)
bay leaves
2 (none)
sugar
2 teaspoons (none)
dried oregano
2 teaspoons (none)
dried thyme
1 teaspoon (none)
Instructions
1
1. Begin by soaking the dried porcini mushrooms in 1 cup of very warm water for 20 minutes. After soaking, strain the liquid through a cheesecloth or a coffee filter to remove any grit, and reserve the liquid. Chop the rehydrated porcini mushrooms and set them aside.
2
2. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, seasoning with a pinch of sea salt and a few grinds of black pepper. Sauté the vegetables for about 8 minutes, allowing them to soften and become fragrant.
3
3. Stir in the minced garlic and cook for an additional minute until fragrant. Then, turn up the heat slightly and pour in the red wine. Bring the mixture to a simmer and cook for 5 minutes while allowing the alcohol to cook off.
4
4. Add the chopped mushrooms and the reserved porcini mushrooms to the pot. Stir to combine them with the sautéed vegetables.
5
5. Next, pour in the beef or vegetable broth, followed by the crushed tomatoes, tomato sauce (or puree), and the reserved mushroom liquid. Toss in the bay leaves, sugar, oregano, and thyme, stirring everything together.
6
6. Bring the mixture to a gentle simmer and let it cook uncovered for about 1 to 1.5 hours. Stir occasionally and allow the sauce to thicken to your desired consistency, tasting for seasoning as you go. Adjust salt and pepper as needed.
7
7. This savory mushroom ragu is perfect for coating a pound of pasta. If you have leftovers, store them in the refrigerator or freeze for later use.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Mushroom Ragu?
Savory Mushroom Ragu is a hearty, meat-free twist on traditional bolognese that uses a medley of earthy mushrooms to provide depth and richness.
Is this mushroom ragu recipe vegetarian?
Yes, it was conceived as a vegetarian alternative to meat-based sauces. To ensure it is strictly vegetarian, be sure to use vegetable broth instead of beef broth.
How long do I need to soak the dried porcini mushrooms?
The dried porcini mushrooms should be soaked in 1 cup of very warm water for 20 minutes.
What should I do with the porcini soaking liquid?
You should strain the liquid through a cheesecloth or coffee filter to remove grit and reserve it to add to the sauce later for extra flavor.
How many servings does this recipe make?
This recipe makes approximately 4 to 6 servings.
What type of mushrooms should I use?
The recipe calls for 1 lb of any mushroom variety, allowing you to use your favorite types like cremini, button, or shiitake.
How long does the ragu need to simmer?
The sauce should simmer gently uncovered for about 1 to 1.5 hours to allow it to thicken.
Can I freeze Savory Mushroom Ragu?
Yes, this ragu can easily be frozen for future enjoyment or stored in the refrigerator for leftovers.
What kind of wine is used in this recipe?
The recipe uses 3/4 cup of red wine to add depth and complexity to the sauce.
What vegetables are included in the aromatic base?
The base includes diced onion, carrot, and celery ribs, which are sautéed in olive oil.
How much garlic is required?
The recipe calls for 3 garlic cloves, finely minced.
What is the serving suggestion for this ragu?
It is perfect served over your favorite pasta or enjoyed with crusty bread to soak up the sauce.
How much pasta will this sauce cover?
This savory mushroom ragu is designed to perfectly coat approximately one pound of pasta.
Why is sugar added to the sauce?
Two teaspoons of sugar are added to balance the acidity of the tomatoes.
What dried herbs are used in the seasoning?
The ragu is seasoned with 2 teaspoons of dried oregano and 1 teaspoon of dried thyme.
Are the dried porcini mushrooms mandatory?
No, the dried porcini mushrooms are listed as optional, though they add significant depth of flavor.
What type of tomatoes are used?
The recipe uses one 15-ounce can of crushed whole tomatoes and one 15-ounce can of tomato sauce or puree.
How long should I sauté the onions, carrots, and celery?
Sauté the vegetables for about 8 minutes until they become fragrant and soften.
Do I cook the wine off?
Yes, after adding the red wine, you should bring it to a simmer and cook for 5 minutes to allow the alcohol to cook off.
What type of salt is recommended?
You can use either sea salt or kosher salt, added to taste.
Should the sauce be covered while simmering?
No, the sauce should simmer uncovered to allow it to thicken to your desired consistency.
How many bay leaves are needed?
The recipe calls for 2 bay leaves to be tossed into the pot during simmering.
What is the preparation for the carrots?
The carrot should be peeled and diced before being added to the pot.
Can I use beef broth?
Yes, if you are not following a vegetarian diet, beef broth can be used for a richer flavor profile.
Is the ragu suitable for weeknight dinners?
Yes, it is described as perfect for weeknight dinners or cozy gatherings.
What size of onion is used?
The recipe requires 1/2 of a medium onion, diced.
When should I add the garlic?
Stir in the minced garlic after the other vegetables have sautéed for 8 minutes, and cook for one additional minute.
How do I know when the sauce is done?
The sauce is done when it has simmered for at least an hour and reached your preferred consistency and seasoning level.
What oil is best for this recipe?
The recipe specifies using 2 tablespoons of olive oil for sautéing the vegetables.
Can I adjust the seasoning at the end?
Yes, the instructions recommend tasting for seasoning as you go and adjusting the salt and pepper as needed.