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Mushroom Ragu Recipe

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★★★★★

4.5 from 77 reviews

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.

Ingredients

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://annakocht.com/mushroom-ragu-recipe/