Mushroom Ragu

A hearty and flavorful mushroom ragu, perfect for busy weeknights or special occasions, served over pasta or polenta.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian, Vegan

Calories: 170

Ingredients Method Notes

Ingredients

Vegetables and Aromatics

1 cup 2 cups mushrooms, chopped Use a mix of mushrooms like cremini or shiitake.
1 medium 1 onion, diced
3 cloves 3 cloves garlic, minced
1 medium 1 carrot, diced
1 stalk 1 celery stalk, diced

Sauce Ingredients

1 can 1 can (14 oz) crushed tomatoes
1 tablespoon 1 tablespoon tomato paste
1 teaspoon 1 teaspoon dried oregano
1 teaspoon 1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons 2 tablespoons olive oil For sautéing.
Fresh parsley for garnish For serving.

Method

Cooking the Vegetables

Heat olive oil in a large skillet over medium heat.
Add the onion, carrot, and celery, cooking until softened (about 5 minutes).
Stir in the garlic and mushrooms, cooking until the mushrooms release their moisture and are browned (about 8-10 minutes).

Making the Ragu

Add the crushed tomatoes, tomato paste, oregano, thyme, salt, and pepper.
Simmer for 20-25 minutes, stirring occasionally until thickened.

Serving

Serve over pasta or polenta, garnished with fresh parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.