Mushroom Ragu

Dive into the hearty, earthy flavors of this luscious Mushroom Ragu, a rich and satisfying vegetarian dish that’s perfect for cozy dinners. Featuring an aromatic base of sautéed onion, carrot, celery, and garlic, this recipe highlights a medley of mushrooms like cremini, shiitake, and oyster, bringing depth and umami to every bite. Simmered with tomato paste, red wine, and vegetable stock, and infused with fresh thyme and bay leaf, this ragu is a flavor-packed alternative to traditional meat sauces. Optional heavy cream adds velvety richness, while fresh parsley and Parmesan cheese provide the perfect finishing touch. Ready in under an hour, this Mushroom Ragu pairs beautifully with pasta, creamy polenta, or crusty bread, making it an irresistible choice for vegetarians and mushroom lovers alike.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 large Yellow onion, finely chopped
• 1 medium Carrot, finely diced
• 1 medium Celery stalk, finely diced
• 3 large Garlic cloves, minced
• 750 grams Mixed mushrooms (e.g., cremini, shiitake, oyster), cleaned and roughly chopped
• 2 tablespoons Tomato paste
• 120 milliliters Dry red wine
• 500 milliliters Vegetable stock
• 3 sprigs Fresh thyme
• 1 piece Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoons Freshly ground black pepper
• 60 milliliters Optional: Heavy cream
• 2 tablespoons Fresh parsley, finely chopped
• 50 grams Freshly grated Parmesan cheese

Directions

Step 1

Heat olive oil and butter in a large skillet or heavy-bottomed pot over medium heat.

Step 2

Add the chopped onion, carrot, and celery. Sauté for 6–8 minutes until softened and slightly golden.

Step 3

Stir in the minced garlic and cook for another 1–2 minutes, until fragrant.

Step 4

Add the mixed mushrooms to the pan and increase the heat to medium-high. Sauté for 8–10 minutes, stirring occasionally, until the mushrooms are browned and most of their moisture has evaporated.

Step 5

Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize and deepen in flavor.

Step 6

Deglaze the pan with the red wine, scraping any browned bits from the bottom. Allow the wine to reduce by half, about 3–4 minutes.

Step 7

Pour in the vegetable stock and add the thyme sprigs, bay leaf, salt, and black pepper. Stir to combine.

Step 8

Reduce the heat to low, cover partially, and let the ragu simmer for 25–30 minutes, stirring occasionally.

Step 9

If desired, stir in the heavy cream for a richer texture and flavor. Simmer for an additional 2–3 minutes.

Step 10

Remove the thyme sprigs and bay leaf. Taste and adjust seasoning as needed.

Step 11

Serve the mushroom ragu hot over pasta, polenta, or with crusty bread. Garnish with fresh parsley and grated Parmesan cheese.

Nutrition Facts

Serving size	1998.9 grams (1998.9g)

Amount per serving	% Daily Value*
Calories	1500

Total Fat 95.10g	122%
Saturated Fat 42.90g	215%
Polyunsaturated Fat 4.20g
Cholesterol 170mg	57%
Sodium 4598mg	200%
Total Carbohydrate 100.50g	37%
Dietary Fiber 23.50g	84%
Total Sugars 34.50g
Protein 52.20g	104%

Vitamin D 73IU	363%
Calcium 902mg	69%
Iron 10mg	55%
Potassium 4915mg	105%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.4%

Protein: 14.2%

Carbs: 27.4%