Easy Mushroom Ragù Recipe
This hearty plant-based mushroom ragù consists of readily available fresh mushrooms and is ready in under an hour! I use three types of mushrooms in this recipe, but feel free to use just one or two types to make the sauce even easier. Serve vegan ragù over polenta, pasta, couscous, or even as a topping for steak or chicken!
Servings: 6 people, up to
Ingredients
- Extra virgin olive oil
- 1 large yellow onion, chopped
- 2 to 3 carrots, peeled and chopped
- 4 to 5 garlic cloves, minced
- Kosher salt
- 6 ounces portabella mushrooms, chopped
- 6 ounces shiitake mushrooms, sliced
- 8 ounces baby bella mushrooms, sliced
- 1 cup low-sodium vegetable broth
- ½ tbsp fresh thyme leaves
- 1 teaspoon dried oregano
- ½ cup chopped fresh parsley, more for later
- Black pepper
- 1 cup dry red wine
- 1 15- ounce can tomato sauce
- 2 to 3 tablespoons chopped hazelnuts, optional
Instructions
- In a large pot, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the onions, carrots, and garlic. Season with a big pinch of kosher salt. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Add the mushrooms and season with another dash of salt. Add a drizzle more of olive oil and a little bit of the broth. Cook the mushrooms for about 5 minutes until they begin to soften and cook down a little bit. Add the thyme, oregano, parsley, and a good dash of black pepper. Stir.
- Finally, add the red wine, tomato sauce, and the remainder of the broth. Bring to a boil for 5 minutes, then reduce the heat to low and cover. Cook for 20 minutes or so covered, then uncover and allow the mushrooms to cook some more (about 15 to 20 minutes) until the mixture thickens to a ragu.
- To finish, taste and adjust salt to your liking. Stir in a bit more fresh parsley. If you like, add in the chopped hazelnuts (optional).
- Serve with your favorite pasta, polenta, or even pearl couscous as I do here. Enjoy!
Video
Notes
- What mushrooms to use? I used three types of fresh mushrooms: portabella, baby bella, and shiitake. To make the recipe even easier, you can use just one type of mushroom.
- If you don't want to use wine: You can use a 1:1 ratio of beef broth or unsweetened red grape juice. Add about 1 teaspoon of white vinegar to add some acidity.
- Make-ahead tips: Prep and chop all vegetables a night ahead. Clean and slice/chop the mushrooms and store them in the fridge in an airtight container or wrapped in paper towels and stored in zip-top bags.
- How to serve mushroom ragù: You can serve ragù with mushrooms over pasta, polenta, couscous, creamy mashed potatoes, or even a bed of rice. Or, for a quick vegan mezze, serve it with some of your favorite rustic bread to sop up all the rich sauce. I also like to use it as a chunky topping for other dishes; it’s particularly delicious over chicken or steak. And I’ve used it as a topping for baked potato.
- How to store it: Ragù sauce will keep in the refrigerator for up to 5 days. You can also freeze it for up to 6 months.
- Visit our shop to browse quality Mediterranean ingredients, including extra virgin olive oils and spices.
Nutrition
Calories: 162.1kcal | Carbohydrates: 15.8g | Protein: 4.6g | Fat: 7.2g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 421.6mg | Potassium: 767mg | Fiber: 4.2g | Sugar: 7.4g | Vitamin A: 4180IU | Vitamin C: 16.3mg | Calcium: 51mg | Iron: 2mg
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