Mushroom Ragù: A Versatile Plant-Based Delight

Huma Qurashi By Huma Qurashi

Mushroom Ragù Is One Of The Most Loved Recipes In My Kitchen This rich and flavorful mushroom ragù is one of the most delicious and versatile plant-based recipes I know how to make. It’s something I make often and almost always have some in my freezer because there is no end to the list of ways you can use it.

A ragù is traditionally an Italian meat-based sauce that’s commonly served with pasta. This version replaces the meat with mushrooms for an incredibly rich and versatile meatless ragù. It can be spooned over pasta, potatoes, polenta, or eggs, spread over pizza, layered into lasagna, added to soups, or tucked into homemade ravioli. In short, mushroom ragù is a mushroom lover’s dream.

Mushroom Ragù

Ingredients

  • 1 ounce dried porcini or shiitake mushrooms
  • 1 pound white button, cremini, or portobello mushrooms
  • ⅓ cup (66 grams) + 2 tablespoons (25 grams) extra virgin olive oil, divided
  • Salt and pepper to taste
  • 1 tablespoon Better than Bouillon Base
  • ½ cup (75 grams) diced shallot or yellow onion
  • 1 tablespoon tomato paste
  • 3-4 cloves of garlic, minced
  • 1 tablespoon sumac (or lemon zest)
  • 2 teaspoons ground cumin
  • ½ to 1 ½ teaspoons crushed red pepper flakes, to taste
  • 1 cup (236 ml) dry or off-dry white wine, such as Sauvignon Blanc

Instructions

  1. Place dried mushrooms in boiling water for 30 minutes.
  2. Preheat oven to 425°F and prepare fresh mushrooms on a baking sheet.
  3. Roast mushrooms until dark and crisp (about 35 minutes).
  4. Strain soaked dried mushrooms, measure 1 cup of soaking liquid, and mix with Better Than Bouillon base.
  5. Sauté diced shallots, add tomato paste, garlic, sumac, cumin, and red pepper flakes.
  6. Pour in wine and cook until nearly all the liquid evaporates.
  7. Add all mushrooms and soaking liquid, reduce until half, and season to taste.
  8. Drizzle with truffle oil and garnish with fresh herbs.
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Substitutions and Additions

  • Substitutions for some ingredients, like skipping wine and adding sugar and vinegar.
  • Alternative options for Better Than Bouillon.
  • Use any kind of mushrooms based on preference.
  • Additional tips include using mushroom powder, fresh tomatoes, making it creamy with heavy cream or cashew cream, adding curry flavor, incorporating cheese, and drizzling truffle oil.

Serving Suggestions

Mushroom ragù is incredibly versatile and can be used in various ways:

  • Mushroom lasagna with velvety parmesan béchamel.
  • Spoon over polenta, mashed potatoes, or crispy fried potatoes.
  • Stir into pasta, make mushroom pizza, add to scrambled eggs, or fold into an omelette.
  • Incorporate into soups, stews, or sprinkle over nachos.
  • Spread onto sandwiches, thick slices of bread, or use as a filling for homemade ravioli.
  • Serve with flatbread and marinated feta.

Storing and Freezing

Mushroom ragù can be stored in the refrigerator for up to a week or frozen for up to 3 months. Thaw in the refrigerator overnight or use the microwave for a quicker thaw. Storing extra in the freezer is a convenient way to have mushroom ragù ready for future meals.

Enjoy the rich, flavorful, and versatile goodness of mushroom ragù in countless plant-based creations!

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Hi! I'm Huma Qurashi, an international educator and food writer, excited about bringing you traditional Pakistani recipes from across the country.
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