Savor the Richness of a Homemade Mushroom Ragu
Mushroom Ragu brings together the earthiness of mushrooms with vibrant vegetables and aromatic herbs. This dish is a delectable option for a comforting dinner or as a sauce to enrich your pasta dishes. By making your own sauce, you control the ingredients, making it healthier and more flavorful than store-bought alternatives.
Why Make This Recipe
Creating your own Mushroom Ragu is simple and rewarding. This dish bursts with flavors from fresh ingredients, offering a hearty, satisfying meal perfect for any occasion. With the robust taste of mushrooms and the savory blend of herbs, this recipe elevates your pasta game effortlessly. Plus, it’s a fantastic way to enjoy plant-based meals while still providing tons of deliciousness.
How to Make Mushroom Ragu
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 (the thick one that you can find in a tube or small can)
- 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 use fettuccine + parmesan cheese optional)
Step by Step:
Prepare the Vegetables: Start by coarsely chopping 2 pounds of mushrooms using a knife or a food processor. If you choose the food processor, pulse the mushrooms in 3 or 4 batches for better control. Set the chopped mushrooms aside in a bowl. Next, coarsely chop 1 large onion, 2 medium carrots, and 1 large stalk of celery the same way.
Make the Flavor Base: Heat 2 tablespoons of extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onions, carrots, and celery, then sauté for about 5 minutes, stirring often. Add 3 grated cloves of garlic, ½ teaspoon of rosemary, 3 bay leaves, and ½ cup of tomato paste to the pan. Continue to sauté for another 3 minutes until the tomato paste darkens slightly.
Add the Mushrooms: Incorporate the chopped mushrooms into the skillet, seasoning them with 1 teaspoon of salt and ⅛ teaspoon of black pepper. Cook on medium-high heat for about 20 minutes, letting all the moisture from the mushrooms evaporate. Stir in 1 tablespoon of balsamic vinegar, then taste the ragu and adjust the salt if necessary. The goal is a savory, thick, and rich mushroom sauce.
Serving Suggestions: While the ragu simmers, cook 12 ounces of pasta in a large pot of salted boiling water according to the package instructions. Once the pasta is al dente, reserve a cup of pasta cooking water before draining. Add the drained pasta to the pan with the ragu, along with ¼ cup of the reserved pasta water. Toss gently on medium heat for a few seconds until combined. Serve the pasta garnished with 10 fresh basil leaves, a drizzle of olive oil, and optional grated or shaved parmesan cheese.
How to Serve Mushroom Ragu
Mushroom Ragu pairs wonderfully with your favorite pasta. Fettuccine offers a great texture to soak up the sauce, but you can also try it with spaghetti or penne. For those who enjoy a heartier meal, serve the ragu over creamy polenta or rice.
How to Store Mushroom Ragu
Store any leftover ragu in an airtight container in the fridge for up to 5 days. To reheat, warm it gently on the stove or in the microwave. If you want to freeze it, place it in freezer-safe containers and store it for up to 3 months. Thaw in the refrigerator overnight before reheating.
Tips to Make Mushroom Ragu
For an even deeper flavor, consider using a mix of mushrooms, such as shiitake or portobello. Adjust the seasoning to your liking, adding more balsamic vinegar or salt if desired. If you’re looking to increase the protein in the dish, consider using a savory pasta like this Ground Beef Enchilada Skillet.
Variation
Feel free to experiment with your Mushroom Ragu. For a spicy version, add red pepper flakes while cooking. You can also incorporate other vegetables like spinach or zucchini for added nutrition.
FAQs
Q: Can I use dried herbs instead of fresh?
A: Yes, you can substitute dried herbs, but remember to use about one-third of the amount since dried herbs are more potent.
Q: How do I know when my mushrooms have cooked enough?
A: The mushrooms should be soft, and all the moisture should evaporate, leaving you with a thick sauce.
Q: Can I make this ragu ahead of time?
A: Absolutely! Making it ahead allows the flavors to meld together, enhancing its taste. Just reheat it before serving.
For more delicious recipe ideas, check out some of the high protein chicken salads you can create along with your mushroom ragu!
Mushroom Ragu
Ingredients
Vegetables
- 1 large onion
- 2 medium carrots
- 1 large stalk celery
- 3 cloves garlic grated
- 2 pounds mushrooms 1 pound white, 1 pound brown
- 10 leaves fresh basil for garnish
Flavor Base
- 2 tablespoons extra virgin olive oil
- ½ cup tomato paste thick, in a tube or small can
- ½ teaspoon rosemary
- 3 bay leaves
- 1 teaspoon salt or more to taste
- ⅛ teaspoon black pepper
- 1 tablespoon balsamic vinegar or more to taste
Pasta
- 12 ounces pasta e.g., fettuccine, optional parmesan cheese
Instructions
Preparation
- Coarsely chop the mushrooms and set aside.
- Coarsely chop the onion, carrots, and celery.
Make the Flavor Base
- Heat olive oil in a large skillet over medium heat.
- Add chopped onions, carrots, and celery, sauté for 5 minutes.
- Add grated garlic, rosemary, bay leaves, and tomato paste. Sauté for another 3 minutes.
Add the Mushrooms
- Incorporate the chopped mushrooms and season with salt and pepper.
- Cook on medium-high heat for about 20 minutes, letting moisture evaporate.
- Stir in balsamic vinegar and adjust seasoning if necessary.
Serving
- Cook 12 ounces of pasta in salted boiling water according to package instructions.
- Once al dente, reserve a cup of pasta water before draining.
- Add drained pasta to the ragu pan with reserved pasta water, toss gently to combine.
- Serve with fresh basil leaves and optional parmesan cheese.