Mushroom Ragu
If you’re looking for a cozy, comforting dish that brings everyone to the table, you’ve found it! This Mushroom Ragu is one of my go-to recipes for busy weeknights or family gatherings. It’s rich, hearty, and packed with flavor—perfect for spooning over your favorite pasta or polenta. What I love most about this recipe is how simple it is; with just a handful of wholesome ingredients, you can create a meal that feels special without all the fuss.
Whether you’re cooking for yourself after a long day or hosting friends for dinner, this Mushroom Ragu is sure to impress. In just about 30 minutes, you’ll have a delicious sauce bubbling away on the stove that smells divine and tastes even better!
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes! Perfect for those evenings when time is short.
- Family-Friendly: A dish that both kids and adults will enjoy. It’s a great way to sneak in some veggies!
- Versatile: Use it with pasta, polenta, gnocchi, or even as a filling for lasagna. The options are endless!
- Make-Ahead Friendly: Prepare in advance and reheat for an easy meal throughout the week.
- Flavorful: The combination of mushrooms and herbs creates a savory depth that makes every bite irresistible.
Ingredients You’ll Need
Let’s gather our simple, wholesome ingredients. Each one plays an important role in making this Mushroom Ragu so delicious!
For the Ragu
- 2 tablespoons extra virgin olive oil
- 1 large onion
- 2 medium carrots
- 1 large stalk celery
- 3 cloves garlic
- ½ teaspoon rosemary
- 3 bay leaves
- ½ cup tomato paste (the thick variety)
- 2 pounds mushrooms (1 pound white, 1 pound brown)
- 1 teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper
- 1 tablespoon balsamic vinegar (or more to taste)
- 10 leaves fresh basil
- 12 ounces pasta (we recommend fettuccine; parmesan cheese is optional)
Variations
This Mushroom Ragu is incredibly flexible! Feel free to get creative based on what you have on hand or your personal preferences.
- Add More Veggies: Toss in some spinach or zucchini for added nutrition and color.
- Make It Spicy: Add a pinch of red pepper flakes if you like a bit of heat in your sauce.
- Try Different Mushrooms: Use any variety of mushrooms you have available, like shiitake or portobello.
- Substitute Pasta: Swap out traditional pasta for whole wheat or gluten-free options to suit dietary needs.
How to Make Mushroom Ragu
Step 1: Prepare the Vegetables
Start by coarsely chopping your mushrooms with a knife or using a food processor. If you go the processor route, pulse them in batches to avoid over-processing. Set them aside in a bowl. Next, chop your onion, carrots, and celery. This mix will form the base of our ragu and add wonderful flavor.
Step 2: Make the Flavor Base
In a large skillet or Dutch oven, heat the extra virgin olive oil over medium heat. Add your chopped vegetables and sauté them for about 5 minutes until they start to soften. Now’s the time to add the grated garlic, rosemary, bay leaves, and tomato paste. Sauté everything together for another 3 minutes until the tomato paste darkens slightly—this deepens its flavor.
Step 3: Add the Mushrooms
Now it’s time for our star ingredient! Add the chopped mushrooms into the pot along with salt and black pepper. Cook on medium-high heat for about 20 minutes until all the water from the mushrooms evaporates. Then stir in balsamic vinegar; this adds a touch of sweetness and brightness to balance out the rich flavors.
Step 4: Serve It Up!
While your ragu simmers away, cook your pasta according to package instructions in salted boiling water until al dente. Once done, reserve one cup of pasta cooking water before draining. Toss your drained pasta into the skillet with the ragu along with ¼ cup of reserved pasta water. Mix everything together over medium heat until well combined. Serve hot, garnished with fresh basil leaves and maybe even some grated parmesan if you like!
Enjoy this delightful Mushroom Ragu with family and friends—it’s sure to become a new favorite!
Pro Tips for Making Mushroom Ragu
Making the perfect mushroom ragu is easy, but a few tips can elevate your dish from good to absolutely fantastic!
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Use Fresh Ingredients: Fresh vegetables and herbs enhance the flavor and texture of your ragu. They contribute to a vibrant sauce that truly shines.
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Don’t Rush the Cooking: Allowing the mushrooms to cook until their moisture evaporates is crucial. This step deepens their flavor, resulting in a rich and hearty sauce.
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Season Gradually: Start with the recommended salt and pepper, then taste as you go. Adjusting flavors throughout cooking ensures you achieve the perfect balance.
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Experiment with Herbs: While this recipe uses rosemary and basil, feel free to try other fresh herbs like parsley or thyme. Each herb brings its unique aroma and flavor profile.
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Make it Ahead of Time: Mushroom ragu tastes even better the next day! Prepare it in advance, let it cool, then store it in the fridge to allow the flavors to meld beautifully.
How to Serve Mushroom Ragu
Mushroom ragu is not just about taste; it’s also about presentation! Here are some ideas to serve this delightful dish that will impress your family and friends.
Garnishes
- Fresh Basil: A sprinkle of fresh basil right before serving adds color and a burst of freshness that complements the ragu beautifully.
- Drizzle of Olive Oil: A light drizzle of high-quality extra virgin olive oil enhances richness and adds a lovely shine to your dish.
- Grated Parmesan Cheese: If you’re okay with dairy, a sprinkle of grated or shaved parmesan cheese adds creaminess and depth—just remember, it’s optional!
Side Dishes
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Garlic Bread: Crispy garlic bread is perfect for soaking up every drop of delicious ragu. Simply spread butter mixed with minced garlic on slices of baguette and toast until golden.
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Mixed Green Salad: A light salad made with mixed greens, cherry tomatoes, cucumbers, and a simple vinaigrette provides a refreshing contrast to the hearty ragu.
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Roasted Vegetables: Seasonal roasted vegetables like zucchini, bell peppers, or asparagus add color and nutrition while complementing the flavors in your ragu.
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Polenta Cakes: Creamy polenta cakes are an excellent alternative to pasta. Their smooth texture pairs wonderfully with mushroom ragu and absorbs all those savory flavors.
With these tips for preparation and serving suggestions, you’re well on your way to creating a memorable meal that everyone will enjoy!
Make Ahead and Storage
This Mushroom Ragu is not only delicious but also perfect for meal prep! You can easily store it for quick meals during the week or even make it ahead of time for a stress-free dinner.
Storing Leftovers
- Allow the ragu to cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 4 days.
- Label the container with the date for easy reference.
Freezing
- Portion the ragu into freezer-safe containers or zip-top bags.
- Leave some space at the top of the container as the ragu will expand when frozen.
- Freeze for up to 3 months.
Reheating
- Thaw overnight in the refrigerator if frozen, or use the defrost setting on your microwave.
- Reheat in a saucepan over low heat, stirring occasionally until heated through.
- Add a splash of water or broth if it seems too thick after reheating.
FAQs
Here are some common questions about making and enjoying Mushroom Ragu!
Can I make Mushroom Ragu without tomato paste?
Yes! If you prefer a different flavor profile, you can replace tomato paste with crushed tomatoes or diced tomatoes. Just adjust cooking time as needed to achieve your desired consistency.
What can I serve with Mushroom Ragu?
Mushroom Ragu pairs wonderfully with pasta, polenta, gnocchi, or even as a filling for lasagna. It’s versatile enough that you can get creative with your sides!
How long does Mushroom Ragu last in the fridge?
When stored properly in an airtight container, Mushroom Ragu lasts up to 4 days in the fridge. Ensure it’s cooled completely before storing!
Can I use different types of mushrooms for this recipe?
Absolutely! Feel free to experiment with different mushroom varieties like shiitake, portobello, or cremini. Each will add its unique flavor and texture to your Mushroom Ragu.
Final Thoughts
I hope you enjoy making this Mushroom Ragu as much as we do! Its rich flavors and hearty texture make it a delightful addition to any meal. Whether you’re preparing it for family dinners or meal prepping for busy weekdays, this recipe is sure to impress. Enjoy every bite, and don’t hesitate to share your experiences in the comments!
Mushroom Ragu
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Description
Indulge in the comforting warmth of this Mushroom Ragu, a perfect dish for busy weeknights and family gatherings alike. This rich and hearty sauce is packed with the earthy flavors of mushrooms and aromatic herbs, making it an irresistible option for spooning over your favorite pasta or creamy polenta. With just a handful of wholesome ingredients, you can create a satisfying meal that feels special without the fuss. In under 30 minutes, your kitchen will be filled with mouthwatering aromas as this savory ragu simmers to perfection. Whether you’re cooking for one or entertaining friends, this Mushroom Ragu is sure to impress!
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion
- 2 medium carrots
- 1 large stalk celery
- 3 cloves garlic
- ½ teaspoon rosemary
- 3 bay leaves
- ½ cup tomato paste
- 2 pounds mushrooms (1 pound white, 1 pound brown)
- 1 teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper
- 1 tablespoon balsamic vinegar (or more to taste)
- 10 leaves fresh basil
- 12 ounces fettuccine pasta
Instructions
- Coarsely chop the mushrooms and set aside. Dice onion, carrots, and celery.
- In a large skillet, heat olive oil over medium heat. Add diced vegetables and sauté for about 5 minutes until softened.
- Stir in garlic, rosemary, bay leaves, and tomato paste; cook for another 3 minutes until the paste darkens.
- Add mushrooms along with salt and pepper; cook on medium-high for about 20 minutes until moisture evaporates.
- Mix in balsamic vinegar before serving over your cooked pasta.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 8g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
