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Mushroom Ragu

A rich, slow-simmered vegetarian mushroom ragu made with herbs, tomatoes, and deep umami flavor, perfect for pasta or cozy meals.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 people
Course: Dinner, Main
Cuisine: Italian, Vegetarian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Ragu Base
  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 4 cloves garlic minced
  • 700 g mixed mushrooms finely chopped
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 0.5 cup red wine or vegetable broth
  • 400 g crushed tomatoes
  • 1 tbsp soy sauce
  • salt and black pepper to taste
  • 0.5 cup vegetable stock as needed
For Serving
  • fresh parsley chopped
  • grated Parmesan optional
  • cooked pasta

Equipment

  • Large sauté pan
  • Wooden spoon
  • Chef’s knife
  • Cutting board

Method
 

  1. Heat olive oil in a large pan over medium-high heat.
  2. Add mushrooms and cook until browned and moisture evaporates.
  3. Stir in onion and cook until softened, then add garlic.
  4. Mix in tomato paste, thyme, and oregano; cook briefly.
  5. Deglaze with wine or broth, scraping the pan.
  6. Add tomatoes, soy sauce, salt, and pepper. Simmer 30–40 minutes.
  7. Adjust thickness with vegetable stock as needed.
  8. Serve over pasta and garnish with parsley and Parmesan.

Notes

For deeper flavor, let the ragu rest overnight before reheating. The taste improves significantly.