Creamy Mushroom Ragu: A Flavorful Twist on a Classic
This recipe elevates the humble mushroom to the star of the show, creating a rich and decadent ragu perfect for pasta, polenta, or even spooned over grilled meats. Forget the meat – this vegetarian ragu is packed with umami flavor and satisfying texture.
Ingredients You'll Need:
This recipe is surprisingly simple, using ingredients you likely already have in your pantry.
- Mushrooms: 1 lb mixed mushrooms (cremini, shiitake, oyster – get creative!), roughly chopped. The variety adds depth of flavor and texture.
- Onion & Garlic: 1 large onion, finely chopped; 4 cloves garlic, minced. These aromatics build a strong foundation for the ragu.
- Carrots & Celery: 1 medium carrot, finely diced; 2 celery stalks, finely diced. These add subtle sweetness and depth. (Optional, but recommended for a classic ragu feel).
- Tomato Products: 1 (28-ounce) can crushed tomatoes; 1 (15-ounce) can tomato sauce. The balance of crushed tomatoes and sauce provides texture and richness.
- Liquid: 1 cup vegetable broth (or red wine for an extra layer of complexity). This helps create a luscious sauce.
- Flavor Boosters: 2 tablespoons tomato paste; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 teaspoon red pepper flakes (optional, for a hint of heat); Salt and freshly ground black pepper to taste. These enhance the umami and balance the sweetness.
- Cream & Cheese: 1/2 cup heavy cream; 1/4 cup grated Parmesan cheese. These add richness and creaminess, taking the ragu to the next level.
- Olive Oil: 2 tablespoons, for sautéing. Use a good quality olive oil for optimal flavor.
Step-by-Step Instructions:
Sautéing the Vegetables:
- Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the carrots and celery (if using) and cook for another 5 minutes, until slightly tender.
- Add the garlic and cook for 1 minute more, until fragrant. Don't burn the garlic!
Building the Ragu:
- Add the mushrooms to the pot and cook until they release their moisture and brown slightly, about 8-10 minutes.
- Stir in the tomato paste and cook for 1 minute, stirring constantly.
- Add the crushed tomatoes, tomato sauce, vegetable broth (or wine), oregano, basil, red pepper flakes (if using), salt, and pepper.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the richer the flavor will be.
Finishing Touches:
- Stir in the heavy cream and Parmesan cheese.
- Simmer for another 5 minutes, until the sauce has thickened slightly.
- Taste and adjust seasoning as needed.
Serving Suggestions:
Serve your creamy mushroom ragu over your favorite pasta, such as fettuccine, tagliatelle, or pappardelle. It's also delicious served over polenta, risotto, or even spooned over grilled chicken or vegetables. Garnish with fresh parsley or basil before serving.
Tips and Variations:
- For a richer flavor: Use a combination of different types of mushrooms.
- Add some protein: Include cooked lentils or white beans for extra heartiness.
- Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce.
- Make it ahead: This ragu tastes even better the next day!
Enjoy your delicious and easy-to-make creamy mushroom ragu! Let me know in the comments how yours turns out!
