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.
Notes
- 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.
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!