Easy Mushroom Ragu
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This mushroom ragù recipe is so good! The sauce is full of umami-packed mushrooms, tomato, onions, and balsamic vinegar for a layer of tangy sweetness.
I love that it tastes complex, like a tried-and-true slow-cooked wild mushroom ragout, but it only needs to simmer for about 30 minutes.
It makes a fantastic one-bowl meal served over a bowl of creamy polenta, mashed potatoes or cooked pasta. (I’ve included the recipe for my go-to perfect creamy polenta, an essential recipe for foolproof buttery soft polenta).
Although a traditional Italian-style ragu or Bolognese meat sauce is a slow-cooked sauce based on meat (beef and/or pork), this mushroom sauce is just as rib-sticking and satisfying, only it’s completely meatless.
I’m always amazed when I make this — the flavors are so savory it’s hard to stop eating it. It’s definitely a portobello mushroom recipe that’s a total keeper.
Mushroom ragu ingredients
One reason this dish tastes so delicious is that it includes ingredients that happen to be full of umami, a word that basically translates from Japanese to mean “yummy”:
- Tomato paste
- Fresh mushrooms: Portobellos or creminis (aka baby bella mushrooms) have the best meaty texture, but white button mushrooms, shiitake, or a combination of different types will work too.
- Aromatics: Use fresh garlic cloves and chopped shallot or onion
- Dried or fresh herbs: Rosemary or thyme
- Parmesan cheese
- Balsamic vinegar
Mushroom prep tips:
- Choose mushrooms with firm, unbroken caps.
- Look for unbroken gills that are light brown in color. If the gills are moist or turning black, use a spoon to scrape them out and discard. Trim off the stems.
- Gently wipe the mushrooms with a damp towel if they seem dirty, but don’t soak them in water or they’ll get soggy.
- Slice into thick slices or chunks about 1-inch for the best chunky sauce.
Easy Mushroom Ragu with Parmesan Polenta
Ingredients
Portobello Mushroom Ragu
- 3 tablespoons (45 ml) extra-virgin olive oil
- 2 shallots, halved lengthwise and thinly sliced
- Kosher salt
- 1 pound (500 g) portobello mushrooms caps, sliced into 1-inch chunks
- 1 garlic clove, thinly sliced
- 2 teaspoons finely chopped fresh rosemary or thyme
- ½ teaspoon crushed red pepper
- 3 tablespoons (45 g) tomato paste
- 1 teaspoon balsamic vinegar
- 2 tablespoons (30 g) unsalted butter
- ⅓-½ cup (75-125 ml) vegetable broth
- ½ cup (50 g) freshly grated Parmesan cheese
Instructions
- Put the olive oil, shallots and a pinch of salt in a large (12-inch) skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.
- Add the mushrooms to the pan, Cook for about 5 minutes, or until they take on some color, then stir and add 1/2 teaspoon salt (this helps them release their water). Continue cooking until the mushrooms become tender and the liquid evaporates.
- Stir in the garlic, rosemary or thyme, red pepper, tomato paste, vinegar and butter. Add ⅓ cup of the stock or water and stir and simmer until the mixture becomes saucy, adding more liquid as needed.
- Serve the ragu over parmesan polenta or pasta, with grated Parmesan to taste.
Karen’s Notes and Tips
- Make ahead: The sauce will keep up to 5 days, refrigerated.
- Serve the ragu over Parmesan Polenta, toasted crusty bread or your favorite pasta.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
Professionally trained cook, cookbook author, and the person behind every recipe here. I cook the way I was trained: Start with good ingredients, understand why they work, and don’t apologize for the salt. These are the recipes I actually make, for the people I love. Read more about me here.
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I really loved this recipe! I added a half of a pound of ground beef to add a little more protein. I’m looking forward to eating the leftovers this week!