Mushroom Ragù
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
338 kcal
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Course
Main Course
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Cuisine
French
Mushroom Ragù
Description
Mushroom Ragù begins by soaking dried porcini mushrooms in vegetable broth and water, extracting intense mushroom flavor. Porcini are chopped after soaking, and fresh mushrooms (suggested cremini, shiitake, and oyster) are browned in olive oil until deep golden. This step locks in umami and texture. Onions and grated carrot are sautéed with garlic and fresh herbs, including thyme and rosemary.
Red wine is added to deglaze the pan, scraping browned bits for flavor, then reduced before crushed tomatoes and porcini broth are added to build the sauce. The ragù simmers until thickened and well melded, resulting in a hearty sauce with rich mushroom depth, herbal notes, and a balanced tomato base.
Common serving suggestions include pairing with pasta or polenta. The ragù benefits from being made ahead as flavors deepen after resting. Using a combination of mushroom varieties ensures complexity and texture, while seasoning during cooking enhances even flavor distribution.
For those avoiding wine, substituting additional vegetable broth with balsamic vinegar maintains acidity and balance. The ragù holds for days refrigerated and freezes well.
Ingredients
- ⅓ cup dried porcini mushroom
- ½ cup vegetable stock
- ½ cup olive oil divided
- 1 lb mushrooms mixed varieties, trimmed and sliced
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
- ½ yellow onion medium, chopped
- 1 carrot small, grated
- 3 cloves garlic thinly sliced
- 1 teaspoon thyme fresh
- ½ teaspoon rosemary fresh
- ⅓ cup red wine Chianti or Pinot Noir, can also use Sherry
- 1 can crushed tomatoes 14.5oz, San Marzano
- 1 tablespoon basil chopped, to garnish (optional)
Instructions
- Combine porcini mushrooms, vegetable broth, and water in a small saucepan over medium heat. Bring to a gentle simmer, then remove from heat and let sit for 10 minutes. Strain through a fine-mesh sieve, reserving the liquid. Finely chop the porcini and set aside.
- Heat 3 tablespoons of olive oil in a large, heavy-bottomed Dutch oven or skillet over medium-high heat until shimmering.
- Add half of the fresh mushrooms in a single layer. Let cook undisturbed for 3 minutes, then stir occasionally until deeply browned, about 7 minutes. Season with a pinch of salt and transfer to a plate. Repeat with remaining mushrooms, using another 1 tablespoon oil if needed.
- n the same pot, reduce heat to medium and add remaining 2 tablespoons olive oil. Add onion, carrot, and a pinch of salt. Cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic, thyme, and rosemary, cooking until fragrant, about 1 minute.
- Pour in the red wine, scraping up browned bits from the bottom of the pan. Cook until the wine is mostly evaporated, about 2 minutes.
- Add chopped porcini mushrooms, reserved mushroom broth, and crushed tomatoes with their juices. Stir to combine. Reduce heat to low and simmer, uncovered, stirring occasionally, until thickened, about 20–25 minutes. Season with salt and pepper to taste.
- Spoon ragù over pasta, polenta, or rice. Garnish with fresh basil, if using.
Notes
- Use a combination of cremini, shiitake, and oyster mushrooms for depth; avoid button mushrooms which lack umami.
- Season mushrooms during browning and again at the end to enhance flavor.
- Allow wine to reduce fully to prevent excess acidity; substitute with broth and a little balsamic vinegar if skipping wine.
- Ragù develops more flavor if made a day ahead; refrigerate up to 4 days or freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 20g | 100% |
| Sodium | 563mg | 23% |
| Potassium | 809mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2884IU | 58% |
| Vitamin C | 15mg | 17% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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