Mushroom Ragu Recipe
Introduction
This Mushroom Ragu is a savory, rich sauce that highlights the earthy flavors of both white and brown mushrooms. Perfectly paired with pasta, it offers a delicious vegetarian alternative to traditional meat sauces and is surprisingly creamy without any dairy.
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 pasta (fettuccine recommended)
- Parmesan cheese (optional)
Instructions
- Step 1: Coarsely chop the mushrooms using a knife or pulse in a food processor in batches. Set aside in a bowl. Similarly, coarsely chop the onion, carrots, and celery.
- Step 2: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and sauté for 5 minutes, stirring often.
- Step 3: Add grated garlic, rosemary, bay leaves, and tomato paste to the pan. Cook, stirring frequently, for about 3 minutes until the tomato paste darkens slightly.
- Step 4: Stir in the chopped mushrooms, salt, and black pepper. Cook on medium-high heat for around 20 minutes, stirring occasionally, until the mushrooms release their water and it evaporates completely.
- Step 5: Mix in the balsamic vinegar, then turn off the heat. Taste and adjust seasoning as needed to achieve a thick, rich, and savory ragu.
- Step 6: Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve one cup of the pasta cooking water and drain the pasta.
- Step 7: Add the drained pasta to the pan with the ragu along with ¼ cup of the reserved pasta water. Toss together on medium heat for a few seconds until well combined.
- Step 8: Serve topped with fresh basil leaves, a drizzle of olive oil, and grated or shaved Parmesan cheese if desired.
Tips & Variations
- Use a mix of mushrooms for a deeper flavor — shiitake or cremini work well in addition to white and brown varieties.
- For a vegan version, omit the Parmesan cheese or substitute with a plant-based alternative.
- Adding a splash of red wine during cooking can enhance the richness of the sauce.
- If you prefer a smoother sauce, you can pulse the cooked ragu briefly in a food processor before adding the pasta.
Storage
Store leftover mushroom ragu in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of water or broth if the sauce thickens too much. The ragu can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use all one type of mushroom?
Yes, you can use all white or all brown mushrooms, but using a variety adds more depth and complexity to the flavor.
Is this sauce suitable for freezing?
Absolutely. Mushroom ragu freezes well and can be stored for up to 3 months. Just thaw in the refrigerator and reheat gently.
PrintMushroom Ragu Recipe
A rich and savory Mushroom Ragu made with a medley of sautéed mushrooms, fresh vegetables, and aromatic herbs, simmered to a thick and creamy consistency. This hearty sauce pairs perfectly with fettuccine pasta for a comforting and delicious Italian-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Mushroom Ragu
- 2 tablespoons extra virgin olive oil
- 1 large onion, coarsely chopped
- 2 medium carrots, coarsely chopped
- 1 large stalk celery, coarsely chopped
- 3 cloves garlic, grated
- ½ teaspoon rosemary
- 3 bay leaves
- ½ cup tomato paste (thick, from tube or small can)
- 2 pounds mushrooms (1 pound white, 1 pound brown), coarsely chopped
- 1 teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper
- 1 tablespoon balsamic vinegar (or more to taste)
- 10 leaves fresh basil
To Serve
- 12 ounces fettuccine pasta
- Parmesan cheese, grated or shaved (optional)
Instructions
- Prepare the Vegetables: Coarsely chop the mushrooms using a knife or food processor in small batches and set aside. Coarsely chop the onion, carrots, and celery with a knife or pulse in the food processor.
- Make the Flavor Base: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and sauté for 5 minutes, stirring often. Add the grated garlic, rosemary, bay leaves, and tomato paste. Continue sautéing for 3 minutes until the tomato paste deepens in color.
- Add the Mushrooms: Add the chopped mushrooms to the skillet. Season with salt and black pepper. Cook over medium-high heat for about 20 minutes, stirring occasionally until all the moisture from the mushrooms has evaporated and the mixture becomes thick and creamy. Stir in the balsamic vinegar, then taste and adjust the salt if needed. Turn off the heat.
- Serve with Pasta: Cook the fettuccine pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of the pasta cooking water and drain the pasta. Add the pasta to the pan with the mushroom ragu, pour in ¼ cup of the reserved pasta water, and toss over medium heat for a few seconds until well combined. Serve garnished with fresh basil leaves, a drizzle of olive oil, and parmesan cheese if desired.
Notes
- Use a mix of white and brown mushrooms for depth of flavor.
- Adjust the balsamic vinegar and salt seasoning to balance savory and tangy tastes.
- Reserve pasta water to help the sauce adhere better to the pasta.
- For a vegan version, omit the parmesan cheese or use a vegan substitute.
- Cooking the mushrooms until the water evaporates intensifies the flavor and thickens the ragu.
Keywords: Mushroom Ragu, Vegetarian Pasta Sauce, Italian Mushroom Sauce, Easy Mushroom Ragu Recipe, Fettuccine with Mushroom Sauce
