Mushroom Ragù

4.92 from 34 votes

This hearty mushroom ragù combines fresh mushrooms, red wine, tomatoes, and herbs in a rich, chunky sauce. Make it a day ahead for even deeper flavor, then serve over pasta, polenta, or pearl couscous.

Prep Time20

Cook Time1

Total Time1 20

Course: Entree

Cuisine: Italian

Diet: Gluten Free, Vegan, Vegetarian

Servings: people, up to

Calories: 162.1kcal

Author: Suzy Karadsheh

Ingredients

3 tablespoons extra virgin olive oil, plus more as needed
1 large yellow onion, chopped
2 to 3 carrots, peeled and chopped
4 to 5 garlic cloves, minced
Kosher salt
6 ounces portobello mushrooms, chopped
6 ounces shiitake mushrooms, sliced
8 ounces baby bella mushrooms, sliced
1 cup low-sodium vegetable broth, divided
½ tablespoon fresh thyme leaves
1 teaspoon dried oregano
½ cup chopped fresh parsley, plus more for finishing
Black pepper
1 cup dry red wine
1 (15-ounce) can tomato sauce
2 to 3 tablespoons chopped hazelnuts, optional

Instructions

Soften the vegetables. In a large pot or Dutch oven, heat the olive oil over medium-high heat until shimmering but not smoking. Add the onion, carrots, and garlic. Season with a generous pinch of kosher salt. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
Cook the mushrooms. Add the mushrooms and season with another pinch of salt. Add a drizzle more olive oil and a splash of the vegetable broth. Cook for about 5 minutes, until the mushrooms begin to soften and shrink. Stir in the thyme, oregano, parsley, and a generous sprinkle of black pepper.
Simmer the sauce. Add the red wine, tomato sauce, and remaining vegetable broth. Bring to a boil and let it boil for 5 minutes. Reduce the heat to low, cover, and cook for about 20 minutes.
Uncover and thicken. Remove the lid and cook for another 15 to 20 minutes, until the sauce is thick and chunky, like a very thick stew.
Finish and serve. Taste and adjust the salt to your liking. Stir in a little more fresh parsley and the chopped hazelnuts, if using. Serve over pasta, polenta, or pearl couscous.

Video

Notes

Mushroom options: Use the combination listed above, or use just one or two varieties, keeping the total at 20 ounces.
Without wine: Replace the wine with 1 cup vegetable broth plus about 1 teaspoon white vinegar. This is in addition to the broth in the ingredient list. Alternatively, use 1 cup unsweetened red grape juice plus about 1 teaspoon white vinegar; this will give the sauce a sweeter flavor. Beef broth also works if you don’t need the sauce to be vegetarian. Do not replace the wine with a full cup of vinegar. Cooking does not remove all the alcohol from wine.
Prep ahead: Chop the onion and carrots and mince the garlic the night before, then refrigerate in covered containers. Clean and slice or chop the mushrooms and refrigerate separately in a container or wrapped in paper towels inside a zip-top bag.
Make ahead: Cook the ragù a day or two ahead and refrigerate promptly. The sauce thickens and its flavors deepen overnight.
Storage: Transfer to shallow containers and refrigerate within 2 hours of cooking. Keep covered in the refrigerator for 3 to 4 days from the day of cooking.
Freezing: Freeze in freezer-safe containers or bags. Use within 3 months for the best quality. Thaw overnight in the refrigerator.
Reheating: Reheat in a pot over medium heat, stirring and adding a splash of water or vegetable broth as needed. Bring the sauce to a boil and heat to 165°F throughout.
Serving ideas: Along with pasta, polenta, and pearl couscous, try mashed potatoes, rice, or rustic bread. The ragù also makes a hearty topping for baked potatoes, chicken, or steak. Choose plant-based accompaniments for a vegan meal.
Shop this recipe: Find Italian Nocellara extra virgin olive oil and Greek oregano in The Mediterranean Dish Shop.

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