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–+ servings
mushroom ragu in a skillet with a wooden spatula

RECIPE FOR MUSHROOM RAGU

This Recipe for Mushroom Ragu will elevate any pasta dish! It's comforting, creamy, incredibly delicious and makes the house smell absolutely amazing as it cooks.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 Cups

Ingredients

  • 1 pound Mushrooms sliced*
  • 1 796 ml can Diced Tomatoes
  • 1 White Onion diced
  • 4 Cloves Garlic minced
  • ½ cup Red Wine
  • ¼ cup Heavy Cream
  • 3 tbsp Fresh Parsley chopped
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp Tomato Paste
  • 1 tbsp Dried Oregano
  • 1 tbsp Italian Seasoning
  • 1 tbsp Salt more to taste
  • 1 tbsp Pepper more to taste
  • ¼ tsp Red Chili Flakes optional
  • 1 3-inch piece Parmesan Rind optional

Instructions

  • In a large bottom pot or wok add the olive oil over medium low heat. When VERY hot (almost smoking) add the onions and garlic. Cook until soft and translucent, stirring frequently to prevent burning, about 6-8 minutes.
    wok with diced white onion and minced garlic
  • Add the mushrooms and season with some salt and pepper. The mushrooms will release some moisture.
    wok with uncooked sliced white mushrooms, diced white onion and minced garlic
  • Cook until the mushrooms are soft and all of the liquid has evaporated.
    wok with cooked sliced mushrooms, diced white onion and minced garlic
  • Add the red wine.
    wok with cooked sliced mushrooms, minced garlic and diced white onions
  • Cook until all of the liquid evaporates, stirring occasionally.
    smoking hot wok with sliced mushrooms in liquid
  • This could take anywhere between 5-15 minutes*
    wok with sliced mushrooms in liquid with diced white onion
  • Add in the tomato paste and Italian seasoning, oregano, and chili flakes, if using.
    skillet with sliced cooked mushrooms, spices and tomato paste
  • Stir frequently for about 2 minutes to slightly "toast" the spices and bring out their aroma.
    wok with cooked sliced mushrooms, diced white onions and some tomato paste
  • Add in the diced tomatoes (with their juices), salt and pepper, and parmesan cheese rind.
    wok with sliced mushrooms and a pile of diced tomatoes on top
  • Bring to a simmer and cover for at least 30 minutes, stirring occasionally.
    wok with diced tomatoes, sliced mushrooms and a parmesan rind
  • Stir in the heavy cream and chopped parsley.
    wok with sliced mushrooms, diced tomatoes, chopped parsley and heavy cream
  • Simmer for a minute or two then remove the sauce from the heat.
    creamy red sauce with mushrooms in a skillet with diced tomatoes and chopped fresh parsley
  • Serve immediately over all your favourite pasta dishes or store in an airtight container and keep it in the fridge for up to a week.
    side view of spaghetti with mushroom ragu on top, garnished with fresh chopped parsley

Notes

I just used plain white button mushrooms but any combination of mushrooms will work wonders in this sauce. Oyster, shitake, chanterelles, baby bella (cremini), portobello, or porcini (and any combination of these) would all be great options.
My favourite type of pan to use to make this recipe for mushroom ragu is a wok with high enough sides and a tight fitting lid. A large bottomed pot would also work great.
Be patient after you add in the red wine as it may seem like there's too much liquid to ever evaporate. There's not. It will eventually do so - turn up the heat slightly and stir frequently to speed the process along.
I find that this recipe is just enough for about 1 pound of pasta.

Nutrition

Serving: 1Cup | Calories: 193kcal | Carbohydrates: 12g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 3569mg | Potassium: 598mg | Fiber: 3g | Sugar: 5g | Vitamin A: 675IU | Vitamin C: 11mg | Calcium: 77mg | Iron: 2mg
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