Ragu's Mushroom Mystery: What's The Deal?

Mushroom ragu is a flavourful and versatile dish that can be made in several ways. The core ingredients are mushrooms, onions, garlic, and wine. However, there are many ways to customise the dish, including adding herbs, spices, and other vegetables. The type of mushroom used can also vary, with some recipes calling for dried mushrooms and others using fresh mushrooms. The dish can be served in a variety of ways, such as with pasta, polenta, or as a topping for meat or bread.

Types of mushrooms used in ragu

When making mushroom ragu, it is important to select mushrooms that are firm and dry. Mushrooms that are discoloured, mushy, wrinkled, or slimy should be avoided. In addition, it is best to use fresh mushrooms, although reconstituted dried mushrooms can also be used.

There are several types of mushrooms that work well in a mushroom ragu. Oyster mushrooms are a good option as they are meaty and firm, allowing them to hold their texture in the sauce. Using a mix of different mushrooms can add depth and flavour to the dish. Some recipes call for three types of fresh mushrooms, such as portabella, baby bella, and shiitake. However, it is also possible to make a delicious ragu with just one type of mushroom.

When making a creamy mushroom ragu, it is important to consider the type of cream used. Heavy cream is commonly used, but for a vegan option, cashew cream can be used instead. To make cashew cream, blend one cup of raw cashews with one cup of water in a high-speed blender until smooth.

Some recipes also call for mushroom powder, which can add a concentrated mushroom flavour to the dish. Other ingredients that can be added to a mushroom ragu to enhance its flavour include nutritional yeast, fish sauce, chiles, and various herbs such as thyme, oregano, and parsley.

How to prepare mushrooms for ragu

Preparing a mushroom ragu starts with choosing the right mushrooms. Opt for firm and dry mushrooms, avoiding any that are discoloured, mushy, wrinkled, slimy, or have an off-putting smell.

You can use a combination of different types of mushrooms, such as portabellas, shiitakes, and baby bella mushrooms, or stick to just one type. The mushrooms should be finely chopped—you can do this by hand or use a food processor.

Once you have prepared your mushrooms, heat some extra virgin olive oil in a large pot or skillet over medium-high heat. Add onions, garlic, and carrots, seasoning with a pinch of kosher salt. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened.

Next, add the mushrooms and season with salt and pepper. You can also add a drizzle of olive oil and a little broth at this stage. Cook the mushrooms for about 5 minutes until they start to soften. Then, add herbs like thyme, oregano, and parsley, along with black pepper.

Finally, add your liquid ingredients: red wine, tomato sauce, and the remaining broth. Bring the mixture to a boil for 5 minutes, then reduce the heat to low and cover. Simmer for about 20 minutes, then uncover and continue cooking for an additional 15 to 20 minutes until the mixture thickens into a ragu.

Taste and adjust the seasoning with salt, and add some fresh parsley if desired. You can also add chopped hazelnuts for an extra crunch. Serve your mushroom ragu with pasta, polenta, or pearl couscous.

Other ingredients used in mushroom ragu

Mushroom ragu is a hearty, savoury dish that uses mushrooms instead of meat. It is usually cooked slowly in a low oven for a few hours, resulting in a thick, concentrated sauce.

There are many variations of mushroom ragu, but some common ingredients include:

• Onions
• Garlic
• Olive oil
• Carrots
• Tomatoes
• Wine (red or white)
• Chicken broth
• Cream (or cashew cream for vegans)
• Herbs (oregano, thyme, rosemary, parsley)
• Spices (nutmeg, black pepper)
• Salt

Some less common ingredients that can be used to add depth of flavour include:

• Nutritional yeast
• Fish sauce (or vegan fish sauce)
• Mushroom powder
• Chiles
• Lemon zest
• Hazelnuts
• Masala wine
• Chopped roasted red pepper

Cooking methods for mushroom ragu

There are several ways to cook mushroom ragu, a hearty and deeply flavorful dish. The main steps are as follows:

Choosing the mushrooms

Select fresh mushrooms that are firm and dry. Avoid those that are discoloured, mushy, or wrinkled. Also, refrain from using mushrooms that have an off-smell or are slimy. You can use just one type of mushroom or a combination of different varieties, such as portabellas and shiitakes.

Preparing the mushrooms

Finely chop the mushrooms. You can also slice them if you prefer a different texture.

Cooking the mushrooms

Start by heating oil in a large skillet or pot over medium-high heat. Add onions and garlic, seasoning with salt, and cook until softened. Then, add the mushrooms and season with salt and pepper. Saute until the mushrooms are tender and the liquid has evaporated.

Adding liquid ingredients

Pour in wine, such as Marsala, and let it evaporate. Then, add chicken broth or water and bouillon, along with tomato sauce or crushed tomatoes. You can also include cream or cashew cream for a creamy version of the ragu. Bring the mixture to a simmer.

Seasoning the ragu

Add your choice of herbs and spices, such as oregano, thyme, parsley, black pepper, or nutritional yeast. You can also include mushroom powder, chilli, or fish sauce for additional flavour.

Simmering the ragu

Cover and transfer the ragu to an oven to cook for one to three hours, or until it has thickened and concentrated. Alternatively, you can simmer it on the stovetop for a shorter period, about 20 minutes, and then uncover to let the mushrooms cook further until the mixture reaches the desired consistency.

Serving the ragu

Taste and adjust the seasoning with salt or lemon zest to your preference. You can serve the mushroom ragu with pasta, polenta, pearl couscous, or use it as a topping for chicken or steak. Enjoy!

Serving suggestions for mushroom ragu

Mushroom ragu is a hearty and flavourful dish that can be served in a variety of ways. Here are some serving suggestions:

Pasta

Mushroom ragu pairs well with various types of pasta. You can serve it over wide noodles, spaghetti squash, or polenta for a classic combination. For a gluten-free option, choose a gluten-free pasta variety.

Meat

The ragu can also be served as a topping for chicken or steak, adding a rich and savoury element to the dish.

Couscous

For a unique twist, try serving the mushroom ragu with fluffy pearl couscous. This option provides a different texture and flavour profile to the dish.

Rice

While not mentioned in the sources, mushroom ragu could also be served with rice, perhaps a wild or brown rice to complement the mushroom flavours.

Creative Twists

If you want to get creative, you can experiment with adding wildcard ingredients to your mushroom ragu. For example, you can include nutritional yeast, fish sauce, mushroom powder, chiles, and various herbs. You can also make an Indian-inspired version by adding fresh green chiles, fried curry leaves, mustard seeds, and lemon zest. These additions can enhance the depth of flavour and create a unique and personalised dish.

Frequently asked questions