Savory Wild Mushroom Ragu
This Savory Wild Mushroom Ragu is a deliciously robust pasta sauce that complements a variety of pasta shapes, but truly shines over 3-cheese ravioli. The combination of fresh shiitake and cremini mushrooms along with rich, dried porcini creates a deep, earthy flavor profile that’s both comforting and satisfying. By using vegetable and mushroom broth, this sauce captures a depth of flavor without the heaviness of cream, making it the perfect choice for a lighter meal. Enhance each serving with a generous sprinkle of pecorino romano cheese to elevate the dish. Whether you're preparing a cozy weeknight dinner or a special gathering, this ragu will impress everyone at your table.
N/A
Servings
80
Calories
15
Ingredients
Ingredients
Shiitake mushrooms, sliced
8 ounces (sliced)
Cremini mushrooms, sliced
8 ounces (sliced)
Dried porcini mushrooms
2 ounces (rehydrated and sliced)
Vegetable broth
2 1/2 cups (liquid)
Mushroom broth
1 cup (liquid from rehydrated mushrooms)
Minced garlic
1 teaspoon (minced)
Onion
1 cup (cut in half and thin sliced)
Scallions
4 (diced (whites and greens))
Fresh rosemary
1 teaspoon (chopped fine)
Dried thyme leaves
1 teaspoon
Fresh parsley
2 tablespoons (chopped fine)
Olive oil
3 tablespoons (for sautéing)
Cornstarch
1 1/2 tablespoons (for thickening)
Salt
to taste
Pepper
to taste
Instructions
1
Rehydrate the dried porcini mushrooms by adding them to a bowl with 2 1/2 cups of boiling water. Cover with plastic wrap and let sit for 10-15 minutes, until soft. After rehydrating, thinly slice the mushrooms and reserve the soaking liquid, as it will be added to the sauce.
2
In a large sauté pan, heat the olive oil over medium-high heat. Add the sliced shiitake and cremini mushrooms, along with the sliced onions and scallions. Stir in the minced garlic, fresh rosemary, and dried thyme. Sauté for about 7-10 minutes, stirring occasionally, until the mushrooms are browned and their liquid has mostly evaporated.
3
Next, pour in the combined vegetable broth and reserved mushroom soaking liquid. Save about 1/4 cup of this mixture to create a slurry with cornstarch later. Let the mushroom and broth mixture simmer on medium to medium-low heat for approximately 8-10 minutes, allowing it to reduce by about half, concentrating the flavors.
4
In a small bowl, mix the reserved broth with the cornstarch to create a slurry. Add this to the mushroom mixture while stirring, bringing it to medium-high heat. The sauce will begin to thicken; cook for an additional 1-2 minutes.
5
Finally, stir in the chopped fresh parsley, and adjust the seasoning with salt and pepper to taste. Remove from heat.
6
Serve immediately over your favorite pasta, garnished liberally with freshly grated pecorino romano cheese. Enjoy!
Nutrition Information
3
Fat
9
Carbs
2
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Wild Mushroom Ragu?
It is a robust pasta sauce made with a combination of fresh shiitake, cremini, and dried porcini mushrooms, finished with vegetable broth and herbs.
What types of mushrooms are used in this recipe?
The recipe uses 8 ounces of shiitake mushrooms, 8 ounces of cremini mushrooms, and 2 ounces of dried porcini mushrooms.
Is this mushroom ragu vegetarian?
Yes, it is a vegetarian recipe as it uses vegetable broth and no meat products.
Does this sauce contain heavy cream?
No, this is a no-cream sauce that uses a cornstarch slurry and mushroom broth to achieve its consistency.
What is the recommended pasta for this ragu?
While it works with many pasta shapes, it truly shines when served over 3-cheese ravioli.
How do I rehydrate the dried porcini mushrooms?
Place them in a bowl with 2 1/2 cups of boiling water, cover with plastic wrap, and let sit for 10-15 minutes until soft.
Should I discard the porcini soaking liquid?
No, the soaking liquid should be reserved and added to the sauce for extra depth of flavor.
How many calories are in a serving?
This recipe contains 80 calories per serving.
How do I thicken the ragu sauce?
Mix 1 1/2 tablespoons of cornstarch with 1/4 cup of reserved broth to create a slurry, then stir it into the simmering sauce.
What aromatics are used in the base of the sauce?
The sauce uses minced garlic, sliced onion, and diced scallions.
What herbs are needed for this recipe?
You will need fresh rosemary, dried thyme leaves, and fresh parsley.
How long does it take to sauté the mushrooms?
The mushrooms should be sautéed for about 7-10 minutes until browned and their liquid has evaporated.
Can I make this recipe vegan?
Yes, the sauce itself is vegan; simply omit the pecorino romano cheese garnish or use a vegan alternative.
How much fat is in this dish?
There are 3 grams of fat per serving.
What is the purpose of the cornstarch slurry?
The slurry acts as a thickening agent to give the ragu a hearty consistency without needing cream.
How should I prepare the onions?
The onion should be cut in half and then thinly sliced.
How much protein is in each serving?
There are 2 grams of protein per serving.
What type of oil is used for sautéing?
The recipe calls for 3 tablespoons of olive oil.
How long should the sauce simmer before thickening?
It should simmer for approximately 8-10 minutes until the liquid reduces by about half.
What is the best garnish for this ragu?
A generous sprinkle of freshly grated pecorino romano cheese and chopped fresh parsley is recommended.
Can I substitute the vegetable broth?
Yes, you can use additional mushroom broth or chicken broth if you do not require the dish to be vegetarian.
Are the scallion greens used in this recipe?
Yes, the recipe uses both the whites and the greens of the 4 scallions.
How many grams of carbohydrates are in a serving?
There are 9 grams of carbohydrates per serving.
Can I use frozen mushrooms?
While fresh are preferred for texture, you can use frozen, though you may need to sauté them longer to remove excess moisture.
What does porcini add to the sauce?
Dried porcini mushrooms provide a concentrated, earthy, and umami-rich flavor that fresh mushrooms alone cannot achieve.
Is this a quick meal to prepare?
Yes, it is tagged as a quick and easy recipe, suitable for a weeknight dinner.
How much rosemary is required?
The recipe calls for 1 teaspoon of finely chopped fresh rosemary.
Should the garlic be fresh?
The recipe calls for 1 teaspoon of minced garlic, which is best when fresh but bottled minced garlic can be used.
Can I serve this over something other than pasta?
Yes, this ragu would also be delicious over polenta or mashed potatoes.
How do I adjust the final seasoning?
Once the sauce has thickened and the parsley is added, adjust the flavor with salt and pepper to taste.