This mushroom ragù is so rich, hearty, and deeply savory that even the biggest carnivores won’t miss a thing. If you think ragù has to mean meat, think again. Because I use mix of fresh and dried mushrooms, browned properly (no steaming here!) and simmered in wine, tomatoes, and herbs until it’s pure comfort in a bowl. Serve it over pasta, polenta, or just eat it with a spoon—I won’t judge.
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Vegan ragù so good, you’ll forget about bolognese!
Years ago, when I lived in Europe, I stumbled upon a tiny bistro in Paris that smelled like butter, garlic, and the kind of slow-cooked magic that makes you stop in your tracks. I ordered a wild mushroom ragù on polenta and ot was rich, deeply savory, and packed with so much umami I had to ask the chef for his secret. He smirked, waved his wooden spoon, and said, “It’s all in the mushrooms.”
Since that first bite, I’ve been chasing the perfect mushroom ragù—and this is it. A mix of dried porcini and fresh mushrooms builds deep umami, batch-cooking ensures golden caramelization, and a slow simmer with herbs, red wine, and tomatoes brings it all together. Serve it over pasta, polenta, or rice—or just grab some bread and dig in.
Love mushrooms as a substitute for hearty beef dishes? Try my flaky mushroom Wellington, creamy stroganoff or hearty mushroom barley soup.
📋 Ingredients and notes
To make this mushroom ragù, you’ll need olive oil, a mix of your preferred mushrooms (like Cremini, shiitake, portobello, etc.), dried porcini mushrooms, vegetable stock, onion, garlic cloves, carrots, fresh thyme, fresh rosemary, vegan red wine, chopped plum tomatoes, gnocchi, salt, and black pepper. You can also add basil leaves for garnish.
Shruthi’s Top Tip
Instead of plain water, use hot vegetable stock to rehydrate dried porcini mushrooms. This infuses them with extra flavor and makes your ragù even richer.
- Crowded mushrooms steam instead of sear. Give them space, and don’t stir too much—you want that golden-brown crust!
- Let the red wine cook down until it’s almost gone. This intensifies its depth and keeps your ragù from tasting too acidic.
- Salt the mushrooms while they cook, then season again when you add the aromatics. This builds balanced flavor instead of just dumping salt in at the end.
- Grating the carrots finely means it melts into the sauce, adding natural sweetness without leaving chunky bits behind.
- This isn’t a quick sauce. Let it gently bubble for at least 20 minutes so the flavors meld and deepen.
- Add heavy cream (or any vegan cream) and parmesan cheese for a creamier mushroom ragu.
📖 Clean mushrooms thoroughly before using!
To prepare the mushrooms, simply clean them with a damp cloth. Be sure to remove any dirt or debris, especially from the gills. This works for most mushrooms (e.g., Cremini, button mushrooms, etc.) Avoid washing mushrooms under running water, as this can make them soggy.
If you have freshly foraged mushrooms or ones with a lot of gills, soak the mushrooms in water with a tablespoon of salt for 10-15 minutes. Don’t soak them for longer since they can get soggy! Then, rinse them under the faucet and dry them with a paper towel.
Once the mushrooms are clean, you can trim the stems and slice them into thick pieces. You can also chop the mushrooms if you prefer a smaller texture, or simply buy chopped mushrooms and avoid all these steps along the way!
📖 How to make the best mushroom ragù
Step 1:
Hydrate the dried Porcini mushrooms in a small pot with the vegetable stock.
Step 2:
In a large, heavy-bottomed pot, heat olive oil over medium-high heat until it becomes hot and shimmering.
Add half of the mushrooms to the pot and stir to coat them in the oil. Cook the mushrooms, stirring occasionally, until they become deeply browned and develop a golden color, for around 8 minutes.
Step 3:
Once the mushrooms are browned, season them with a pinch of salt and ground black pepper and reserve. Repeat the process with the remaining mushrooms.
Remove the Porcini mushrooms from the broth, chop into smaller pieces and reserve.
Step 4:
In the same pot used to brown the mushrooms, add the remaining 2 tablespoons of olive oil once hot.
Add the onions, carrots, and a pinch of salt to the pot. Cook, stir occasionally, until they become softened and fragrant, which should take about 5-6 minutes.
Step 5:
Incorporate the chopped Porcini and mushrooms. Continue cooking and stir occasionally for 1 minute.
Step 6:
Add the garlic and fresh thyme and rosemary to the pot. Keep stirring constantly and cook until the mixture becomes fragrant for another minute or so.
Step 7:
Pour the red wine to deglaze the pot and stir constantly until the wine is absorbed.
Pour the vegetable stock and chopped Plum tomatoes to the pot and simmer on low heat for 20 minutes. Once done, taste for salt and pepper, adjust if needed.
Step 8:
While the ragu is cooking, bring a large pot of salted water over high heat to boil.
Step 9:
Cook the gnocchi (or other pasta) as per package instructions.
Serve the gnocchi with the ragu on top and garnish with some chopped basil leaves.
What type of mushrooms should you use?
I like using a combination of fresh mushrooms in season as well as dried porcini mushrooms to create a more complex flavor profile. But here is a quick note on why you might want to use each type of mushroom:
- Porcini mushrooms are rich and earthy. They are a bit more expensive than other types of mushrooms, but well worth the investment!
- Cremini mushrooms have a slightly stronger flavor than white button mushrooms, but they are still relatively mild.
- Shiitake mushrooms are more popular in Asian cuisine, but have a much more meaty texture and a savory flavor.
- Portobello mushrooms are basically large, mature cremini mushrooms! They have a more firm texture and a rich flavor.
- Oyster mushrooms are delicious! They have a slightly more seafood-like flavor and a delicate texture, so they are best added to the ragu sauce towards the end of cooking!
- Chanterelle mushrooms have an almost fruity flavor so be sure to want a unique flavor profile if you go this route.
- Morel mushrooms are wild mushroom that are similar to porcini in flavor. They’re definitely on the more expensive side though!
No matter what type of mushrooms you choose, be sure to select ones that are fresh and firm. Avoid mushrooms that are slimy or have brown spots.
🍴 How to serve and store mushroom ragù
Mushroom ragu can be served over pasta, polenta, rice, or used as a topping for dishes like risotto. It’s also great as a filling for sandwiches. I love serving mushroom ragù over gnocchi, or really, any kind of potato because I find that it complements the starchy flavors well. Mashed potatoes, baked potatoes, and roasted potatoes are all great ways to serve mushroom ragu.
To store mushroom ragu, transfer it to an airtight container or Ziploc bag and place in the refrigerator for up to five days. To reheat, transfer it to a pot over medium heat until heated through.
If you want to freeze mushroom ragu, transfer it to a freezer-safe container or bag and store it for up to two months.
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If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Mushroom Ragù
Ingredients
- ⅓ cup dried porcini mushrooms
- ½ cup vegetable stock
- ½ cup olive oil, divided
- 1 lb mushrooms, mixed varieties, trimmed and sliced
- ½ teaspoon salt, adjust to taste
- ½ teaspoon black pepper, adjust to taste
- ½ yellow onion, medium, chopped
- 1 carrot, small, grated
- 3 cloves garlic, thinly sliced
- 1 teaspoon fresh thyme
- ½ teaspoon fresh rosemary
- ⅓ cup red wine, Chianti or Pinot Noir, can also use Sherry
- 1 can crushed tomatoes, 14.5oz, San Marzano
- 1 tablespoon basil, chopped, to garnish (optional)
Instructions
- Combine porcini mushrooms, vegetable broth, and water in a small saucepan over medium heat. Bring to a gentle simmer, then remove from heat and let sit for 10 minutes. Strain through a fine-mesh sieve, reserving the liquid. Finely chop the porcini and set aside.
- Heat 3 tablespoons of olive oil in a large, heavy-bottomed Dutch oven or skillet over medium-high heat until shimmering.
- Add half of the fresh mushrooms in a single layer. Let cook undisturbed for 3 minutes, then stir occasionally until deeply browned, about 7 minutes. Season with a pinch of salt and transfer to a plate. Repeat with remaining mushrooms, using another 1 tablespoon oil if needed.
- n the same pot, reduce heat to medium and add remaining 2 tablespoons olive oil. Add onion, carrot, and a pinch of salt. Cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic, thyme, and rosemary, cooking until fragrant, about 1 minute.
- Pour in the red wine, scraping up browned bits from the bottom of the pan. Cook until the wine is mostly evaporated, about 2 minutes.
- Add chopped porcini mushrooms, reserved mushroom broth, and crushed tomatoes with their juices. Stir to combine. Reduce heat to low and simmer, uncovered, stirring occasionally, until thickened, about 20–25 minutes. Season with salt and pepper to taste.
- Spoon ragù over pasta, polenta, or rice. Garnish with fresh basil, if using.
Notes
- A mix of cremini, shiitake, and oyster mushrooms creates the best texture and umami balance. Avoid button mushrooms, which lack depth.
- Seasoning the mushrooms while they brown and again at the end ensures deep, even flavor.
- Allowing the wine to fully reduce prevents an overly acidic sauce. Don’t want to use wine? Just substitute an extra 2 tablespoons of vegetable broth and a teaspoon of balsamic vinegar for balance.
- The ragù develops even more flavor if made a day in advance. Refrigerate for up to 4 days or freeze for up to 3 months!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
👩🏽🍳 Troubleshooting FAQs
Yes, absolutely. You can make mushroom ragu ahead of time. The best thing about mushroom ragu is that it tastes better if you let it sit for a while. So if you make it 1-2 days in advance, the flavors of the ragu combine to become deeper and richer flavor.
Yes, aside from carrots, you can add other vegetables like bell peppers or spinach to enhance the flavor and nutrition of your mushroom ragu. Just be sure to chop and cook them appropriately!
Yes, you can omit the wine altogether. The sauce will still be delicious, but maybe a little less complex. You can also use balsamic vinegar for a slightly tart flavor or just add bouillon to amplify the flavor of the broth.
Made this for a Sunday dinner and served over some wide pappardelle noodles for such a comforting meal. No one missed the meat and I was happy to get some veggies in with the sauce so I didn’t feel like we needed a side too!
I love the chewiness that the mushrooms bring! Served this over spaghetti squash and it was delicious.
I love mushrooms, so I was eager to try this ragu recipe. It did not disappoint! I think the secret is the combination of dried mushrooms and fresh mushrooms of several varieties. Delish!