This Mushroom Ragu is a cozy and hearty sauce that's full of earthy flavors from a mix of mushrooms. It's a simple dish that brings a little bit of Italian comfort to your table, without needing any fancy ingredients. Imagine a thick, rich sauce made with juicy mushrooms, simmered with onions, garlic, and a splash of red wine, all coming together to create a deeply flavorful topping for your favorite pasta or polenta.
This recipe is perfect for anyone who loves mushrooms and is looking for a satisfying vegetarian option that doesn't skimp on taste or texture. It’s easy enough for a weeknight dinner but special enough to serve to guests.
Why This Recipe Works
The magic of this Mushroom Ragu lies in its simplicity and depth of flavor. By using a variety of mushrooms, you get a sauce that’s rich in umami and texture, making it a great alternative to meat-based ragus. The addition of red wine elevates the sauce, giving it an extra layer of complexity that really makes the flavors pop. Plus, the slow simmering process allows all the ingredients to meld together beautifully, creating a sauce that’s both robust and delicious. It's a testament to how a few simple ingredients can be transformed into something truly special with just a bit of care and time.
Another great thing about this recipe is its versatility. It pairs wonderfully with so many different dishes, making it a fantastic staple to have in your cooking repertoire. Whether you're tossing it with pasta for a quick dinner, serving it over creamy polenta for a comforting meal, or even using it as a pie filling for a rustic touch, this mushroom ragu delivers big on flavor every time. It's also easily adaptable for vegan diets by swapping out the wine for a vegan-friendly option and ensuring the other ingredients meet your dietary needs. This Mushroom Ragu isn’t just a recipe; it’s a canvas for your culinary creativity.
Ingredients
Mushrooms: Use a mix of varieties like cremini, portobello, and shiitake for depth of flavor. Substitute: Button mushrooms for a more mild taste.
Onions: They add a sweet and savory base to the ragu. Substitute: Shallots for a slightly sweeter and more refined flavor.
Garlic: Essential for adding a punch of flavor. Adjust the amount based on your taste preference.
Tomato Paste: Concentrates the tomato flavor for a rich and thick sauce. Substitute: Canned tomatoes if you prefer a chunkier texture.
Red Wine: Enhances the depth and richness of the sauce. Substitute: Vegetable broth with a splash of balsamic vinegar for a non-alcoholic version.
Tips
- Sauté the mushrooms in batches to ensure they brown nicely instead of steaming.
- Let the onions and garlic cook until they're soft and golden to bring out their natural sweetness.
- Adding a bit of sugar can balance the acidity of the tomato paste and wine.
- Cook the ragu slowly on low heat to develop the flavors fully.
- Finish with a sprinkle of fresh herbs like thyme or parsley for a fresh touch.
How to Serve
Mushroom ragu is a hearty and flavorful sauce that's incredibly versatile. It's rich enough to stand on its own as a main dish but also works well as a side.
- Over Pasta: Serve it over your favorite pasta, like pappardelle or rigatoni, for a classic Italian meal.
- With Polenta: Spoon it over creamy polenta for a comforting, gluten-free option.
- As a Pie Filling: Use it as a filling for a savory pie, topped with puff pastry for a delicious twist.
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Instant Pot Portobello Pot Roast
Mushroom Ragu
Ingredients
- 2 lbs mixed mushrooms chopped
- 1 large onion finely chopped
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- ½ cup red wine
- 1 cup vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon sugar optional
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Heat olive oil in a large pan over medium heat. Add the onions and garlic, cooking until soft and translucent.
- Increase the heat to medium-high and add the mushrooms in batches, cooking until they're browned and their liquid has evaporated.
- Stir in the tomato paste and cook for a couple of minutes.
- Pour in the red wine, scraping any bits off the bottom of the pan. Allow the wine to reduce by half.
- Add the vegetable broth and bring to a simmer. Reduce the heat to low and let it cook for about 30 minutes, or until the sauce has thickened.
- Season with salt, pepper, and sugar (if using). Garnish with fresh thyme or parsley before serving.
Nutrition
Notes
• Let the onions and garlic cook until they're soft and golden to bring out their natural sweetness.
• Adding a bit of sugar can balance the acidity of the tomato paste and wine.
• Cook the ragu slowly on low heat to develop the flavors fully.
• Finish with a sprinkle of fresh herbs like thyme or parsley for a fresh touch.