Name: Mushroom Ragu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
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 (to taste); ⅛ teaspoon black pepper; 1 tablespoon balsamic vinegar (to taste); 10 leaves fresh basil; 12 ounces pasta (optional cheese)

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If you’re looking for a cozy, comforting dish that feels like a warm hug on a plate, then this Mushroom Ragu is just what you need. It’s packed with rich flavors and makes for the perfect topping on your favorite pasta. This recipe has become a family favorite for us, especially on busy weeknights when we crave something hearty yet quick. In just about 30 minutes, you can serve up something truly special that everyone will love!

Whether you’re hosting a family gathering or simply wanting to treat yourself to a delicious meal at home, this Mushroom Ragu fits the bill perfectly. It’s versatile enough for any occasion, and the best part? You likely have most of these ingredients already in your kitchen!

Why You’ll Love This Recipe

Quick and Easy: With only 30 minutes of cooking time, you can whip this up even on the busiest nights.
Flavorful and Satisfying: The combination of mushrooms and herbs creates a deliciously rich sauce that makes your taste buds sing.
Family-Friendly: Perfect for adults and kids alike, this Mushroom Ragu is sure to please even the pickiest eaters.
Versatile Base: Use it over pasta, polenta, or gnocchi—there’s no wrong way to enjoy this sauce!
Make-Ahead Friendly: You can prepare it in advance and reheat it when you’re ready to eat.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to create this delightful Mushroom Ragu! You’ll be amazed at how flavorful it becomes with just a few fresh items.

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 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)

Variations

One of the beautiful things about Mushroom Ragu is its flexibility! You can easily adjust ingredients based on what you have on hand or your personal preferences.

Add More Veggies: Toss in some spinach or bell peppers for extra nutrition and color.
Change Up the Mushrooms: Experiment with different types of mushrooms like shiitake or portobello for varied flavors.
Make It Spicy: If you’re feeling adventurous, add a pinch of red pepper flakes for some heat!
Go Vegan: Simply skip the cheese on top or substitute it with a plant-based alternative.

How to Make Mushroom Ragu

Step 1: Prepare the Vegetables

First things first! Coarsely chop those 2 pounds of mushrooms either by hand or using a food processor. If using a processor, pulse them in batches so they don’t turn into mush. Set aside in a bowl. Next, chop up your onion, carrots, and celery—the aromatic trio known as mirepoix—which will build a flavorful base for our sauce.

Step 2: Make the Flavor Base

Now it’s time to get cooking! Heat 2 tablespoons of extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add your chopped vegetables and sauté them for about 5 minutes. Stir often! This step is crucial; sautéing brings out their natural sweetness and flavor. Once they’re softened, add grated garlic, rosemary, bay leaves, and tomato paste. Sauté everything together for another 3 minutes until the tomato paste darkens slightly—this enhances its taste.

Step 3: Add the Mushrooms

Here comes the star of our dish! Add those chopped mushrooms into the mix along with salt and black pepper. Cook on medium-high heat for about 20 minutes. This allows all that moisture from the mushrooms to evaporate, resulting in a thick and luscious ragu. Afterward, stir in balsamic vinegar—this adds depth and balances out the flavors. Turn off the heat and give it a taste; feel free to adjust seasoning if needed!

Step 4: Serving Suggestions

While your ragu simmers away beautifully, cook up 12 ounces of pasta according to package instructions in a pot of salted boiling water. When al dente (that perfect bite!), reserve one cup of cooking water then drain the rest. Toss your pasta right into that pan filled with ragu along with about ¼ cup of reserved water. Mix them together over medium heat until well combined—trust me; this step makes all the difference! Serve each bowl topped with fresh basil leaves drizzled with olive oil—and if you’d like—a sprinkle of grated cheese.

And there you have it—a stunning Mushroom Ragu ready to be devoured! Enjoy every bite!

Pro Tips for Making Mushroom Ragu

Making the perfect mushroom ragu is easy when you follow these simple tips!

Use Fresh Ingredients: Fresh vegetables and herbs make a significant difference in flavor. Opt for the freshest mushrooms, basil, and seasonal vegetables to ensure your ragu is bursting with taste.
Don’t Rush the Cooking: Allow the mushrooms to cook down properly until all the moisture evaporates. This deepens their flavor and gives your ragu that rich, hearty texture that makes it so satisfying.
Adjust Seasonings as Needed: Taste your ragu before serving and adjust with additional salt or balsamic vinegar to enhance its depth. A little tweak can elevate the overall flavor profile.
Experiment with Mushrooms: Feel free to mix different types of mushrooms! Shiitake, portobello, or oyster mushrooms can add unique flavors and textures that will surprise your palate.
Make It Ahead: Preparing your ragu a day in advance allows the flavors to meld beautifully. Simply reheat it before serving for an even richer taste!

How to Serve Mushroom Ragu

Serving mushroom ragu is as delightful as making it! You can pair it with various sides and garnishes that complement its rich flavors.

Garnishes

Fresh Basil Leaves: Chopped or whole fresh basil leaves add a vibrant color and aromatic punch.
Olive Oil Drizzle: A light drizzle of extra virgin olive oil enhances the dish’s richness while adding a beautiful sheen.
Grated Vegan Cheese: For a dairy-free option, sprinkle some grated vegan cheese for an added layer of creaminess and flavor.

Side Dishes

Garlic Bread: Crispy, buttery garlic bread is perfect for scooping up any leftover ragu sauce. Its crunchy texture complements the soft pasta beautifully.
Simple Green Salad: A fresh salad made with mixed greens, cherry tomatoes, and a light vinaigrette balances out the richness of the ragu while adding a refreshing crunch.
Roasted Vegetables: Roasted seasonal vegetables like zucchini, bell peppers, or asparagus bring in more nutrients and colorful flair to your meal.
Polenta Cakes: Creamy polenta cakes served alongside mushroom ragu create a comforting pairing that’s both filling and delicious.

Enjoy creating your own mushroom ragu masterpiece, and happy cooking!

Make Ahead and Storage

This Mushroom Ragu is perfect for meal prep, making it easy to enjoy delicious, homemade meals throughout the week. Whether you want to whip it up in advance or store leftovers, this ragu is versatile and satisfying.

Storing Leftovers

Allow the ragu to cool completely before storing.
Transfer it to an airtight container.
Store in the refrigerator for up to 5 days.

Freezing

Let the ragu cool to room temperature.
Portion it into freezer-safe bags or containers.
Freeze for up to 3 months. Remember to label with the date!

Reheating

Thaw overnight in the refrigerator if frozen, or place directly in a saucepan over low heat.
Add a splash of water or olive oil while reheating if it seems too thick.
Stir occasionally until heated through.

FAQs

Here are some common questions about making Mushroom Ragu:

Can I use different types of mushrooms for Mushroom Ragu?

Absolutely! Feel free to mix and match your favorite mushrooms. Varieties like shiitake, cremini, or even portobello can add unique flavors and textures.

How can I make Mushroom Ragu vegan?

This recipe is already vegan-friendly! Just ensure that any cheese you add as a garnish is plant-based.

How long does Mushroom Ragu last in the fridge?

Mushroom Ragu can be stored in the refrigerator for up to 5 days. It’s a great option for meal prep!

What can I serve with Mushroom Ragu?

Mushroom Ragu pairs beautifully with pasta, polenta, gnocchi, or even as a sauce for lasagna. You can also serve it over rice or quinoa!

Final Thoughts

I hope you enjoy creating this rich and hearty Mushroom Ragu as much as I do! It’s not only quick and easy but also packed with flavor that will surely impress your family at dinner time. Don’t hesitate to get creative with your serving suggestions—I’d love to hear how you make this dish your own! Happy cooking!

Dinner

Mushroom Ragu

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Author: Autumn
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves approximately 4
Category: Main
Method: Sautéing
Cuisine: Italian

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Description

If you’re in search of a comforting and satisfying dish, look no further than this Mushroom Ragu. This rich, flavorful sauce is perfect for serving over your favorite pasta, making it a go-to option for busy weeknights or family gatherings. Packed with umami-rich mushrooms and aromatic herbs, this recipe can be prepared in just 30 minutes, ensuring you have a hearty meal ready in no time. With its versatility, you can enjoy it over pasta, polenta, or even as a filling for stuffed vegetables. Best of all, you probably have most of the ingredients in your pantry already!

Ingredients

Scale

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 (to taste)
⅛ teaspoon black pepper
1 tablespoon balsamic vinegar (to taste)
10 leaves fresh basil
12 ounces pasta (optional cheese)

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Instructions

Coarsely chop the mushrooms and set aside.
Chop the onion, carrots, and celery to create your mirepoix.
Heat the olive oil in a large skillet over medium heat; add chopped vegetables and sauté for about 5 minutes until softened.
Stir in garlic, rosemary, bay leaves, and tomato paste; sauté for another 3 minutes.
Add chopped mushrooms along with salt and black pepper; cook on medium-high heat for about 20 minutes until thickened.
Stir in balsamic vinegar; adjust seasoning if needed.
Cook pasta according to package instructions; toss with ragu and serve topped with fresh basil.