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 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Main Dish
Cuisine: Italian
Diet: Vegetarian
Keyword: comfort food, easy
Servings: 4
Calories: 231kcal
Author: Veronique Eichler
Heat olive oil in a Dutch oven over medium heat. Add shallots. Cook until they are softened, about one minute.
Add the sliced mushrooms and a large pinch of salt. Cook, stirring often, until the mushrooms are soft and most liquid has evaporated.
Add tomato paste and stir well.
Set aside 2 tbsp parsley for garnish.
Add garlic, red pepper flakes (if using), parsley, thyme, oregano and rosemary.
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 (omit Parmesan for vegans).
Calories: 231kcal | Total Carbohydrate: 25g | Protein: 8g | Total Fat: 9g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 633mg | Potassium: 1466mg | Dietary Fiber: 6g | Total Sugars: 13g | Vitamin A: 1573IU | Vitamin C: 24mg | Vitamin D: 1µg | Calcium: 92mg | Iron: 4mg | Includes Added Sugar: 0g