Easy Mushroom Ragù
This hearty plant-based mushroom ragù consists of readily available fresh mushrooms and is ready in under an hour! I use three types of mushrooms in this recipe, but feel free to use just one or two types to make the sauce even easier. Serve vegan ragù over polenta, pasta, couscous, or even as a topping for steak or chicken!
- Prep time
- 5 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Extra virgin olive oil
- 1 large yellow onion, (chopped)
- 2 to 3 carrots, (peeled and chopped)
- 4 to 5 garlic cloves, (minced)
- Kosher salt
- 6 ounces portabella mushrooms, (chopped)
- 6 ounces shiitake mushrooms, (sliced)
- 8 ounces baby bella mushrooms, (sliced)
- 1 cup low-sodium vegetable broth
- ½ tbsp fresh thyme leaves
- 1 teaspoon dried oregano
- ½ cup chopped fresh parsley, (more for later)
- Black pepper
- 1 cup dry red wine
- 1 15- ounce can tomato sauce
- 2 to 3 tablespoons chopped hazelnuts, (optional)
Instructions
- 1
In a large pot, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the onions, carrots, and garlic. Season with a big pinch of kosher salt. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
- 2
Add the mushrooms and season with another dash of salt. Add a drizzle more of olive oil and a little bit of the broth. Cook the mushrooms for about 5 minutes until they begin to soften and cook down a little bit. Add the thyme, oregano, parsley, and a good dash of black pepper. Stir.
- 3
Finally, add the red wine, tomato sauce, and the remainder of the broth. Bring to a boil for 5 minutes, then reduce the heat to low and cover. Cook for 20 minutes or so covered, then uncover and allow the mushrooms to cook some more (about 15 to 20 minutes) until the mixture thickens to a ragu.
- 4
To finish, taste and adjust salt to your liking. Stir in a bit more fresh parsley. If you like, add in the chopped hazelnuts (optional).
- 5
Serve with your favorite pasta, polenta, or even pearl couscous as I do here. Enjoy!