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Vegan Mushroom Ragù

This easy-to-make Mushroom Ragù is a hearty and flavorful weeknight meal. Serve it over pasta, rice, or polenta for a delicious and satisfying meal!

What you Need

Prep mushrooms

01

Hydrate the dried Porcini mushrooms in a small pot with the vegetable stock.

Cook mushrooms

02

In a large pot, heat olive oil. Add mushrooms and cook for around 8 minutes. Season with salt and pepper.

Remove mushrooms

03

Remove the Porcini mushrooms from the broth, chop into smaller pieces and reserve.

Add onions

04

In the same pot, add olive oil. Cook onions, carrots, and add salt to the pot.

Add mushrooms

05

Incorporate the chopped Porcini and mushrooms. Continue cooking for 1 minute.

Add other veggies

06

Add garlic, thyme and rosemary to the pot. Cook until the mixture becomes fragrant.

Add wine

07

Pour the red wine and stir. Pour the vegetable stock and tomatoes to the pot and simmer for 20 minutes.

Serve

08

Cook the gnocchi as per package instructions. Put the ragu on top and garnish. Serve!

- Clean the mushrooms properly. - Add heavy cream and parmesan cheese for a creamier mushroom ragu.

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