Mushroom Ragù
Servings: 4 servings
Calories: 338kcal
This rich, savory mushroom ragù packs deep umami with fresh and dried mushrooms, perfect browning, and herbs. Serve over pasta, polenta, or rice!
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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
Calories: 338kcal | Carbohydrates: 18g | Protein: 6g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 563mg | Potassium: 809mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2884IU | Vitamin C: 15mg | Calcium: 57mg | Iron: 2mg
