Name: Mushroom Ragu
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 2 carrots, finely chopped; 2 celery stalks, finely chopped; 4 garlic cloves, minced; 16 ounces mushrooms (cremini, shiitake, portobello), finely chopped; 2 tablespoons tomato paste; 1/2 cup red wine; 1 cup vegetable broth; 1 teaspoon soy sauce or tamari (optional); 2 teaspoons fresh thyme leaves (or 1 tsp dried); 1 teaspoon rosemary, chopped; 1 teaspoon salt; 1/2 teaspoon black pepper; 8 ounces pasta (tagliatelle or fettuccine)

There’s something incredibly satisfying about a bowl of pasta cloaked in a rich, savory mushroom ragu. Deeply flavorful and hearty, this dish proves that comfort food doesn’t always need meat to feel substantial. Earthy mushrooms simmered in aromatic herbs, garlic, and tomato paste create a velvety sauce that clings to each strand of tagliatelle or fettuccine.

Perfect for weeknight dinners or elegant enough for guests, this mushroom ragu delivers layers of umami that develop beautifully with a little simmer time. It’s also versatile: serve it over pasta, polenta, or even as a topping for crusty bread. Once you taste this cozy and satisfying dish, it may become your favorite go-to vegetarian dinner.

What Kind of Mushrooms Should I Use for Mushroom Ragu?

For the richest flavor, a combination of mushrooms works best. Cremini, shiitake, and portobello bring that meaty texture and deep umami taste, while button mushrooms offer mild balance. If you can find dried porcini mushrooms, soak and add them in for an earthy boost.

Ingredients for the Mushroom Ragu

Mushrooms – The star of the dish. Use a blend like cremini, shiitake, and portobello for depth and texture.

Onion & Garlic – Essential aromatics that create a flavorful base.

Carrot & Celery – Add sweetness and body, rounding out the sauce with a classic soffritto trio.

Tomato Paste – Intensifies the umami and adds a touch of acidity.

Red Wine – Helps deglaze the pan and bring richness and depth to the sauce.

Vegetable Broth – Keeps the sauce saucy while infusing it with more flavor.

Olive Oil – Needed to sauté the vegetables and infuse the ragu with a rich, smooth mouthfeel.

Thyme & Rosemary – Woody herbs that elevate the mushroom’s earthy tones.

Soy Sauce or Tamari – Optional, but adds even more umami.

Salt & Pepper – For seasoning, to taste.

How To Make the Mushroom Ragu

Step 1: Prep and Chop

Finely chop all the vegetables and mushrooms. If using dried mushrooms, soak them in warm water for 20 minutes, then chop finely. Reserve the soaking liquid to use later.

Step 2: Sauté the Base

In a large pan, heat olive oil and sauté the onion, carrot, and celery over medium heat until softened. Add garlic and cook for 1 minute until fragrant.

Step 3: Add the Mushrooms

Toss in all the chopped mushrooms and a pinch of salt. Cook them down until they’ve released their moisture and begun to brown. This may take 10–15 minutes.

Step 4: Build the Sauce

Add tomato paste and cook for 2 minutes, stirring constantly. Pour in the red wine to deglaze the pan. Let it simmer and reduce slightly.

Step 5: Simmer Slowly

Pour in the vegetable broth and herb sprigs. Simmer uncovered for about 20–30 minutes, stirring occasionally. Add a splash of the mushroom soaking liquid if using.

Step 6: Season and Serve

Taste and adjust salt and pepper. For more umami, add a dash of soy sauce. Serve over pasta, polenta, or crusty bread.

Serving and Storing Mushroom Ragu

Mushroom ragu is best served hot, ladled generously over fresh pasta or soft polenta. It also makes an indulgent topping for toasted sourdough. Leftovers store beautifully in the fridge for up to 4 days and actually taste better the next day. Freeze portions for up to 2 months and thaw overnight before reheating.

What to Serve With Mushroom Ragu?

Garlic Bread

Crispy, buttery garlic bread pairs perfectly with the rich sauce.

Arugula Salad

A peppery, lemon-dressed salad cuts through the richness.

Roasted Brussels Sprouts

The nutty flavor of roasted sprouts complements the umami ragu.

Creamy Polenta

Swap out pasta for a velvety polenta base.

Red Wine

A glass of Chianti or Pinot Noir elevates every bite.

Parmesan or Pecorino

Sprinkle over the top (vegetarian versions) for added saltiness and creaminess.

Sautéed Greens

Garlicky kale or spinach adds a bitter contrast.

Grilled Eggplant

Its smokiness works wonders with the earthy mushroom flavors.

Want More Pasta Ideas?

If this Mushroom Ragu hit the spot, here are more cozy pasta dishes to explore:

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Let me know how your Mushroom Ragu turned out! Did you go all-in on mushrooms, or sneak in some lentils for extra heartiness? I love hearing your tweaks and serving ideas.

Explore beautifully curated comfort food dishes and meatless marvels on ChefAlchemy Recipes on Pinterest and discover your next favorite!

Mushroom Ragu

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Author: Lorenzo Devereaux
Total Time: 1 hour
Yield: 4 servings
Diet: Vegetarian

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Description

Looking for a cozy, flavor-packed meal that skips the meat but never the richness? This Mushroom Ragu is your answer. It’s a hearty, satisfying sauce brimming with earthy mushrooms, simmered in a robust tomato and red wine base. Perfect over pasta, polenta, or crusty bread, it brings out deep umami notes that even meat lovers will appreciate. Whether you’re after a quick weeknight dinner, plant-based comfort food, or vegetarian meal prep, this easy recipe checks all the boxes. It’s a go-to when you want dinner ideas that are both nourishing and indulgent. Think healthy snack meets comforting dinner – all in one bowl!