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Mushroom Ragu

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Mushroom Ragu is a rich and hearty vegetarian sauce made with finely chopped mushrooms, aromatic vegetables, herbs, and tomatoes simmered until deeply flavorful. Perfect over pasta, polenta, or mashed potatoes, it delivers satisfying comfort with every bite.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, finely diced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 1 pound mixed mushrooms, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 bay leaf
  • Cooked pasta, polenta, or mashed potatoes
  • Grated Parmesan cheese
  • Fresh parsley

Instructions

  1. Heat the olive oil in a large skillet or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook for 5–7 minutes until softened.
  3. Stir in the mushrooms and cook for 8–10 minutes until they release their moisture and begin to brown.
  4. Add the garlic and cook for 30 seconds until fragrant.
  5. Stir in the tomato paste and cook for 1 minute.
  6. Add the crushed tomatoes and vegetable broth.
  7. Stir in the thyme, oregano, salt, black pepper, and bay leaf.
  8. Bring the mixture to a gentle simmer.
  9. Reduce the heat to low and cook uncovered for 30–40 minutes, stirring occasionally.
  10. Remove the bay leaf.
  11. Taste and adjust seasoning as needed.
  12. Serve over pasta, polenta, or mashed potatoes.
  13. Garnish with Parmesan cheese and fresh parsley.

Notes

  • Cremini, shiitake, oyster, and portobello mushrooms all add excellent flavor.
  • Finely chopping the mushrooms creates a hearty texture similar to traditional meat ragu.
  • Add ½ cup red wine before the tomatoes for extra depth of flavor.
  • For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
  • The flavors improve after a day in the refrigerator, making it ideal for meal prep.
  • Freeze cooled ragu for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/mushroom-ragu/