Print

Mushroom Ragu

Mushroom Ragu
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the comforting flavors of this Mushroom Ragu, a delightful sauce that brings warmth and richness to any meal. Perfectly suited for pasta, polenta, or even as a savory lasagna filling, this dish showcases earthy mushrooms combined with fresh vegetables and aromatic herbs. With a preparation time of just 10 minutes and a cooking time of 20 minutes, you can serve up this hearty ragu in about half an hour. Ideal for busy weeknights or family gatherings, it’s sure to become a favorite at your table. Plus, with its simple ingredient list, you can easily adapt it to fit what you have on hand, making it both versatile and practical.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 large onion
  • 2 medium carrots
  • 1 large stalk celery
  • 3 cloves garlic
  • 2 pounds mushrooms (1 pound white, 1 pound brown)
  • ½ teaspoon rosemary
  • 3 bay leaves
  • ½ cup tomato paste
  • 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 (like fettuccine)

Instructions

  1. Coarsely chop the mushrooms using a knife or food processor. Set aside.
  2. Chop the onion, carrots, and celery. In a large skillet, heat olive oil over medium heat and sauté the chopped vegetables for about 5 minutes until softened.
  3. Add garlic, rosemary, bay leaves, and tomato paste; sauté for another 3 minutes.
  4. Stir in the mushrooms along with salt and black pepper. Cook on medium-high heat for about 20 minutes until the liquid evaporates.
  5. Mix in balsamic vinegar before serving with cooked pasta and garnish with fresh basil.

Nutrition

Find it online: https://flavorrichrecipes.com/mushroom-ragu/