vegetarian ragu recipe

Mushroom Ragu: Easy, Delicious and Meatless

Looking for a hearty and delicious meatless meal that is perfect any time of year? Look no further than this Vegetarian Ragu recipe! This dish is packed with flavor and nutrients, and is sure to satisfy your hunger. Mushrooms are a great source of antioxidants, vitamin D, and B vitamins, making them the perfect addition to any meal.

Ragu is a type of sauce made from ground meat, vegetables, and tomatoes. It is typically served over pasta or polenta, or as a filling for lasagna or other dishes. This dish is a vegetarian option that uses mushrooms to replace the meat. The mushrooms provide such a savory umami flavor that you will not miss the taste or texture of meat.

So why not give this recipe a try today?

What mushrooms to use?

  • Rather than using dried porcini mushrooms or rare wild mushrooms, I kept this Vegetarian Ragu recipe simple by utilizing fresh mushrooms that are easy to find: Portabella mushrooms – also referred to as Portobello mushrooms, they are the perfect meaty and earthy combination to add substance to meatless sauces.
  • Baby bella mushrooms also work well– also called cremini mushrooms, they are younger portabella mushrooms. They are just as meaty, but have a slightly milder flavor.
  • If you’re feeling adventurous, add some Shiitake mushrooms to the dish – they have a delicious buttery taste, but can be expensive…

How to eat Mushroom Ragu

  • Serve over our delicious creamy polenta as a base for a filling and comforting meal. This vegetarian Mushroom Ragu is also good served over whole grain pasta, brown rice or quinoa.
  • For added texture, try topping your Mushroom Ragu with freshly grated Parmesan cheese and a sprinkle of parsley. Omit Parmesan if you want to keep the recipe vegan.
  • Serve with a side salad or your favorite vegetable, and you’ll have a delicious meal in no time!

How to store

You can make this Vegetarian Mushroom Ragu one or two days in advance. It will keep in your refrigerator up to 5 days. You can also freeze it in an airtight container for up to 6 months.

Enjoy!

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Farfalle pasta with mushrooms and spinach

vegetarian ragu recipe
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5 from 5 votes

Mushroom ragu

This delicious and hearty vegetarian mushroom ragu is a perfect meatless meal for any night of the week. Serve over polenta or pasta. You'll be making it on repeat!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 4
Author: Veronique Eichler

Ingredients

Instructions

  • Heat olive oil in a Dutch oven over medium heat. Add shallots. Cook until they are softened, stirring frequently.
  • Add the sliced mushrooms. Cook for about 5 minutes, stirring often, until they start to brown, then add a large pinch of salt to help release their liquid. Continue cooking until most liquid has evaporated and the mushrooms are soft.
  • Reserve a couple tablespoons of parsley for garnish. Add the rest to the mushrooms, along with the other herbs, garlic, tomato paste and red pepper flakes (if using).
  • Stir until combined. Add red wine, stock and vinegar. Stir and scrape the bottom of any bits. Bring to a light boil, lower the heat and simmer, uncovered, for 15 minutes, stirring periodically. The mixture should be fairly thick.
  • Taste and adjust seasoning with salt and pepper if needed.
  • Serve over creamy polenta. Garnish with parsley and a few shavings of Parmesan.

Nutrition

Nutrition Facts
Mushroom ragu
Amount per Serving
Calories
231
% Daily Value*
Total Fat
 
9
g
14
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.01
g
Cholesterol
 
1
mg
0
%
Sodium
 
633
mg
28
%
Total Carbohydrate
 
25
g
8
%
Dietary Fiber
 
6
g
25
%
Total Sugars
 
13
g
14
%
Includes Added Sugar
 
0
g
Protein
 
8
g
16
%
Vitamin A
 
1573
IU
31
%
Vitamin C
 
24
mg
29
%
Vitamin D
 
1
µg
7
%
Calcium
 
92
mg
9
%
Iron
 
4
mg
22
%
Potassium
 
1466
mg
42
%
* Percent Daily Values are based on a 2000 calorie diet.
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7 Comments

  1. 5 stars
    Incredibly delicious… one of your best! (Of course, one must like mushrooms!)

  2. Reed Ogelsby

    5 stars
    I made this for dinner tonight. Very easy recipe, absolutely delicious!

  3. Karen Justesen

    5 stars
    I made this for dinner, the aromas are almost as delicious as the taste. This is an easy to follow recipe and received “oh wow” when served and “this is really good” with the first mouthful. We are looking for meatless meals that satisfy. Will be making this again, for sure!

  4. 5 stars
    This is such a delicious dish! Full of flavour and hearty when plated on decadent serving of your cheesy, creamy polenta! Well done Veronique!

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