Mushroom Ragu Recipe
Mushroom Ragu Recipe
Indulge in the rich and savory flavors of this classic Mushroom Ragu Recipe. Whether you’re a fan of Italian cuisine or simply looking for a hearty and satisfying meal, this dish is sure to impress. The combination of earthy mushrooms, aromatic herbs, and a robust tomato base creates a sauce that is both comforting and flavorful. Perfect for a cozy family dinner or a special gathering with friends, this Mushroom Ragu is a versatile dish that can be served over pasta, polenta, or crusty bread.
What sets this Mushroom Ragu Recipe apart is its depth of flavors and the versatility it offers. The umami-rich mushrooms add a meaty texture to the sauce, making it a great option for both vegetarians and meat lovers alike. Whether you’re looking for a quick weeknight meal or planning a weekend cooking project, this recipe is worth trying for its simplicity and delicious results.
Recipe Quick Facts
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Difficulty Level: Easy
Cuisine Type: Italian
Course: Main Course
Dietary Labels: Vegetarian, Gluten-Free
Why You’ll Love This Recipe
– The rich and savory flavors of the mushrooms combined with the aromatic herbs create a truly satisfying dish.
– This recipe is quick and easy to prepare, making it perfect for busy weeknights.
– It can be easily customized to suit different dietary preferences and can be served on various occasions, from a casual dinner to a special celebration.
Ingredients
For the Mushroom Ragu
– 1 pound mixed mushrooms, such as cremini, shiitake, and portobello, sliced
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 can (14 oz) crushed tomatoes
– 1 tablespoon tomato paste
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– Salt and pepper to taste
For Serving
– Cooked pasta or polenta
– Grated Parmesan cheese
– Fresh basil leaves, torn
Equipment Needed
– Large skillet
– Wooden spoon
– Chef’s knife
– Cutting board
Step-by-Step Instructions
1. In a large skillet, heat olive oil over medium heat. Add the onions and garlic, and sauté until softened.
2. Add the sliced mushrooms to the skillet and cook until they start to brown and release their juices.
3. Stir in the crushed tomatoes, tomato paste, oregano, and thyme. Season with salt and pepper.
4. Simmer the ragu for 20-30 minutes, stirring occasionally, until the sauce has thickened.
5. Serve the Mushroom Ragu over cooked pasta or polenta, garnished with grated Parmesan cheese and torn fresh basil.
Pro Tips for Success
– Use a variety of mushrooms for a more complex flavor profile.
– Allow the ragu to simmer slowly to develop the flavors fully.
– Taste and adjust the seasoning before serving to ensure a perfectly balanced dish.
Substitutions & Variations
– For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
– Add a splash of red wine for extra depth of flavor.
– Serve the Mushroom Ragu over creamy polenta for a comforting twist.
Storage & Make-Ahead Tips
Room Temperature: The Mushroom Ragu can be kept at room temperature for up to 2 hours.
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Gently reheat the ragu on the stovetop, adding a splash of water if needed to loosen the sauce.
Make Ahead: The ragu can be prepared ahead of time and reheated before serving.
Serving Suggestions
– Pair the Mushroom Ragu with a side salad dressed in balsamic vinaigrette for a complete meal.
– Serve the ragu alongside a glass of red wine for a cozy and elegant dining experience.
– Top the dish with a drizzle of truffle oil for an extra touch of luxury.
Nutrition Information (Per Serving)
Calories: 220 | Protein: 8g | Carbohydrates: 30g | Fat: 7g | Fiber: 6g | Sugar: 8g | Sodium: 450mg
FAQ
1. Can I make this ahead? Yes, you can make the Mushroom Ragu ahead of time and reheat it before serving.
2. Can I add other vegetables to the ragu? Feel free to customize the ragu with additional vegetables like bell peppers or zucchini.
3. Can I freeze the leftover ragu? Yes, you can freeze the Mushroom Ragu in an airtight container for up to 3 months.
4. What type of pasta pairs best with this ragu? Hearty pasta shapes like rigatoni or pappardelle work well with this sauce.
5. How can I make this dish spicier? Add a pinch of red pepper flakes for a subtle kick of heat.
Recipe Notes
Experiment with different mushroom varieties to find your favorite combination for this Mushroom Ragu Recipe. The ragu can also be used as a filling for lasagna or as a topping for bruschetta.
Mushroom Ragu Recipe
Indulge in the rich and savory flavors of this classic Mushroom Ragu. Made with a mix of mushrooms, aromatic herbs, and a robust tomato base, this dish is both comforting and flavorful. It’s a versatile recipe that can be served over pasta, polenta, or crusty bread.
Ingredients
-
1 pound mixed mushrooms, such as cremini, shiitake, and portobello, sliced
-
1 onion, finely chopped
-
3 cloves garlic, minced
-
1 can (14 oz) crushed tomatoes
-
1 tablespoon tomato paste
-
1 teaspoon dried oregano
-
1 teaspoon dried thyme
-
Salt and pepper to taste
-
Cooked pasta or polenta
-
Grated Parmesan cheese
-
Fresh basil leaves, torn
Directions
-
In a large skillet, heat olive oil over medium heat. Add the onions and garlic, and sauté until softened.
-
Add the sliced mushrooms to the skillet and cook until they start to brown and release their juices.
-
Stir in the crushed tomatoes, tomato paste, oregano, and thyme. Season with salt and pepper.
-
Simmer the ragu for 20-30 minutes, stirring occasionally, until the sauce has thickened.
-
Serve the Mushroom Ragu over cooked pasta or polenta, garnished with grated Parmesan cheese and torn fresh basil.
