Easy Mushroom Ragù Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Servings
6 people, up to
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Calories
1621 kcal
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Course
Main Course
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Cuisine
Italian
Easy Mushroom Ragù Recipe
Description
The Easy Mushroom Ragù Recipe starts by sautéing onions, carrots, and garlic in olive oil until softened, then adding chopped and sliced mushrooms along with broth to cook down. Fresh thyme, oregano, parsley, kosher salt, and black pepper are incorporated before adding dry red wine and canned tomato sauce. The mixture simmers covered, then uncovered to thicken into a ragù, concentrating flavors and softening the mushrooms.
This ragù offers a deep umami flavor from the mix of mushrooms and red wine, balanced by the sweetness of the carrots and aromatic herbs. The texture is rich and chunky, thick enough to cling to pasta or spoon over grains. An optional addition of chopped hazelnuts adds crunch and nuttiness.
Serve the ragù over pasta, polenta, couscous, or mashed potatoes. It also pairs well as a savory topping for baked potatoes or grilled meats. The sauce stores well in the refrigerator for several days and freezes for longer storage, making it useful for batch cooking.
Prep vegetables ahead for convenience. If omitting wine, substitute beef broth or unsweetened red grape juice with added vinegar to maintain acidity. The ragù can be adapted by using one type of mushroom if preferred.
Ingredients
- extra virgin olive oil
- 1 onion chopped, large, yellow
- 2 to 3 carrot peeled and chopped
- 4 to 5 garlic minced, cloves
- kosher salt
- 6 ounces portabella mushroom chopped
- 6 ounces shiitake mushroom sliced
- 8 ounces baby bella mushroom sliced
- 1 cup vegetable broth low-sodium
- ½ tbsp thyme fresh leaves
- 1 teaspoon oregano dried
- ½ cup parsley more for later, chopped, fresh
- black pepper
- 1 cup red wine dry
- 1 15- ounce tomato sauce canned
- 2 to 3 tablespoons hazelnut optional, chopped
Instructions
- In a large pot, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the onions, carrots, and garlic. Season with a big pinch of kosher salt. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Add the mushrooms and season with another dash of salt. Add a drizzle more of olive oil and a little bit of the broth. Cook the mushrooms for about 5 minutes until they begin to soften and cook down a little bit. Add the thyme, oregano, parsley, and a good dash of black pepper. Stir.
- Finally, add the red wine, tomato sauce, and the remainder of the broth. Bring to a boil for 5 minutes, then reduce the heat to low and cover. Cook for 20 minutes or so covered, then uncover and allow the mushrooms to cook some more (about 15 to 20 minutes) until the mixture thickens to a ragu.
- To finish, taste and adjust salt to your liking. Stir in a bit more fresh parsley. If you like, add in the chopped hazelnuts (optional).
- Serve with your favorite pasta, polenta, or even pearl couscous as I do here. Enjoy!
Notes
- Use any combination of fresh mushrooms, or simplify by using just one type if desired.
- If avoiding wine, substitute with an equal amount of beef broth or unsweetened red grape juice plus 1 teaspoon white vinegar for acidity.
- Vegetables and mushrooms can be prepped a day in advance and stored properly to save time on cooking day.
- Enjoy the ragù with pasta, polenta, rice, or as a topping for baked potatoes and meats.
- The ragù sauce keeps in the fridge for up to 5 days and freezes well for up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people, up to
Amount Per Serving
Calories 1621 kcal
% Daily Value*
| Calories | 162.1kcal | 8% |
| Carbohydrates | 15.8g | 5% |
| Protein | 4.6g | 9% |
| Fat | 7.2g | 11% |
| Saturated Fat | 0.9g | 5% |
| Polyunsaturated Fat | 0.9g | 5% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Sodium | 421.6mg | 18% |
| Potassium | 767mg | 16% |
| Fiber | 4.2g | 17% |
| Sugar | 7.4g | 15% |
| Vitamin A | 4180IU | 84% |
| Vitamin C | 16.3mg | 18% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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