5 from 12 votes
Mushroom Ragù
Mushroom Ragù uses a mix of dried porcini and fresh mixed mushrooms cooked down with vegetables, herbs, red wine, and crushed tomatoes to create a rich, umami-packed sauce. The ragù showcases a deep, savory flavor from browning mushrooms and reducing wine, balanced with the sweetness of carrots and the earthiness of herbs like thyme and rosemary. It offers a thick, hearty sauce often served over pasta or other starches.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
4
servings
Calories:
338 kcal
Course:
Main Course
Cuisine:
French
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 338
% 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.