Michael Davis
Mushroom ragu is a rich and savoury Italian sauce that typically includes meat cooked in a tomato sauce with wine, onions, and carrots. It is a hearty dish that can be served over pasta, polenta, or even pearl couscous. For those who are gluten intolerant or prefer gluten-free options, it is possible to make a gluten-free version of mushroom ragu by using gluten-free all-purpose flour and gluten-free pasta. This allows those with dietary restrictions to enjoy the flavours of this traditional rustic Italian dish.
| Characteristics | Values |
|---|---|
| Is Ragu Mushroom Gluten-Free | Yes, if gluten-free pasta and all-purpose flour are used |
| Types of Mushrooms Used | Portabella, Baby Bella, Shiitake, Cremini, Portobello |
| Other Ingredients | Tomato Sauce, Red Wine, Beef Broth, Unsweetened Red Grape Juice, White Vinegar, Tomato Passata, Porcini Mushroom Powder, Olive Oil, Parmesan, Salt, Pepper, Basil, Lemon Juice, Parsley, Garlic, Onion, Lemon Thyme, Vegan Butter, Hazelnuts |
| Preparation Time | 50 minutes or less |
| Storage | Store in an airtight container in the refrigerator for up to 5 days |
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What You'll Learn
Gluten-free mushroom ragu recipe
This vegan mushroom ragu is a hearty, savoury, and flavourful dish. It is a take on the traditional rustic Italian dish, which is usually made with meat. This recipe uses mushrooms to replace the meat, making it vegetarian or vegan. The ragu can be served with gluten-free pasta, polenta, mashed potatoes, gnocchi, rice, or naan bread.
Ingredients
- Mushrooms (fresh, using three types such as portabella, baby bella, and shiitake, or just one type)
- Red wine or beef broth/unsweetened red grape juice with a splash of white vinegar
- Tomato sauce
- Broth
- Parsley
- Hazelnuts (optional)
- Onion
- Carrots
- Celery
- Olive oil
- Garlic
- Thyme
- Bay leaf
- Paprika
- Miso (optional)
- Salt
Method
- Heat olive oil in a large pan over medium heat.
- Add onion, garlic, and lemon thyme and cook for 3 minutes.
- Place mushrooms into the pan and sauté for 2 to 3 minutes.
- Add the wine, tomato sauce, and broth. Bring to a boil for 5 minutes.
- Reduce the heat to low and cover. Cook for 20 minutes or so covered, then uncover and allow the mushrooms to cook for another 15 to 20 minutes until the mixture thickens to a ragu.
- To finish, taste and adjust salt to your liking. Stir in some more fresh parsley. If you like, add in the chopped hazelnuts.
- Serve with your favourite gluten-free pasta, or any of the other serving suggestions mentioned above.
Tips
- You can use vegetable broth instead of beef broth, but beef broth adds more flavour and colour.
- The ragu tastes even better the next day, as the flavours deepen over time.
- You can also add some mushroom powder, and a bit of chopped roasted red pepper.
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Ragu ingredients and prep
Ragu is a classic Italian sauce that typically includes ground meat, vegetables, and a liquid such as wine, tomatoes, or stock. Here is a step-by-step guide to preparing a delicious mushroom ragu, which is a vegetarian twist on the classic dish.
Ingredients:
- Fresh mushrooms (portabella, baby bella, and shiitake)
- Red wine
- Tomato sauce
- Vegetable broth
- Parsley
- Hazelnuts (optional)
- Onion
- Garlic
- Olive oil
- Salt and pepper
Preparation:
Start by cleaning and slicing or chopping the mushrooms. You can also chop the onions and garlic at this stage and store them in the refrigerator overnight if you want to get a head start.
In a large pan, heat some olive oil over medium heat. Add the onions, garlic, and any other herbs or spices you wish to include, such as thyme or red pepper, and cook for a few minutes until fragrant.
Next, add the mushrooms to the pan and sauté for a couple of minutes. Pour in the red wine, tomato sauce, and vegetable broth, and bring the mixture to a boil. Reduce the heat and allow the sauce to simmer for around 20 minutes, uncovered, until it thickens.
Finally, season with salt and pepper to taste, and add some chopped hazelnuts if desired. Serve your mushroom ragu with your favorite pasta, polenta, mashed potatoes, or even rice for a hearty and flavorful meal.
Tips:
Feel free to use just one type of mushroom if that's more convenient. If you don't want to use wine, you can replace it with beef broth or unsweetened red grape juice, adding a teaspoon of white vinegar for acidity. This ragu also tastes even better the next day, as the flavors deepen, so don't be afraid to make it ahead of time!
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Ragu cooking instructions
Ragu is an Italian sauce that typically includes meat cooked in a tomato sauce with wine, onions, carrots, and other aromatics. However, vegetarian alternatives like mushroom ragu are also popular. Here are the cooking instructions for a delicious mushroom ragu:
Ingredients:
- Fresh mushrooms (portabella, baby bella, shiitake, or a mix)
- Red wine or beef broth/unsweetened red grape juice with white vinegar
- Tomato sauce or pureed tomatoes
- Broth or stock
- Aromatics: onion, garlic, thyme, basil
- Olive oil
- Salt and pepper to taste
- Optional: chopped hazelnuts, mushroom powder, roasted red pepper
Instructions:
- Prepare your vegetables and mushrooms by chopping or slicing them as needed. You can do this step in advance and store the chopped ingredients in the fridge.
- In a large pan, heat some olive oil over medium heat. Add your aromatics (onion, garlic, thyme) and sauté for a few minutes until softened.
- Add the mushrooms to the pan and sauté for another 2-3 minutes.
- Pour in the red wine (or alternative liquid) and let it cook for 5 minutes. Then, add the tomato sauce and remaining broth/stock.
- Bring the mixture to a boil, then reduce the heat to low and cover the pan. Simmer for about 20 minutes.
- Uncover the pan and continue cooking for an additional 15-20 minutes until the mixture thickens into a ragu.
- Taste the ragu and adjust the seasoning with salt and pepper as needed. You can also add fresh herbs like parsley or basil at this point.
- If desired, stir in chopped hazelnuts or other optional ingredients for added texture and flavor.
- Serve your mushroom ragu with your favorite pasta, polenta, couscous, mashed potatoes, or even rice. It also makes a great topping for chicken or steak.
Tips:
- If you're serving with pasta, cook it according to the packet instructions and toss it with the ragu before serving.
- The ragu tastes even better the next day as the flavors deepen, so feel free to make it ahead of time and reheat it before serving.
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Ragu serving suggestions
Ragu is a rich, slowly cooked Italian meat sauce that is hearty and intensely flavorful. While it is often served with pasta, there are many other ways to serve this versatile dish. Here are some serving suggestions for ragu:
Pasta
Pasta is a classic choice for serving ragu, and almost any type of pasta will work. Some specific types of pasta that pair well with ragu include:
- Pappardelle
- Fettuccine
- Spaghetti alla chittarra (flat spaghetti)
- Bucatini (tubular spaghetti)
- Spaghetti
- Lasagna
Polenta
Polenta is a popular choice for serving ragu, as the creamy texture of the polenta complements the rich ragu sauce.
Gnocchi
Gnocchi is another option for serving ragu, providing a soft and fluffy base for the hearty sauce.
Rice
Serving ragu over a bed of rice is a great way to soak up all the flavors of the sauce.
Mashed Potatoes
Mashed potatoes provide a creamy and hearty base for ragu, making it a comforting and satisfying meal.
Bread
Ragu can be served as an appetizer or side dish by spooning it over slices of rustic bread. It can also be spread on crusty bread as a hearty snack or light meal.
Meat
Ragu can be used as a topping for chicken or steak, adding a rich and savory element to the dish.
Vegetables
For a lighter option, ragu can be served over roasted vegetables such as spaghetti squash.
Couscous
Couscous, especially pearl couscous, can be a unique and tasty alternative to pasta for serving ragu.
Other Suggestions
Some other creative ways to serve ragu include:
- As a filling for lasagna or other stuffed pasta dishes
- As a sauce for grilled or baked vegetables
- Mixed into a grain bowl or salad
- As a topping for flatbread or pizza
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Storing ragu
For unopened store-bought ragu, it is best to store it in a cool, dry place. It can be kept in the pantry or cupboard until the "Best if Used By" date, which is usually about a year. It is not necessary to refrigerate unopened jars as it will not lengthen the shelf life.
Once the jar of store-bought ragu is opened, it should be kept in the fridge and consumed within five days to a week. To ensure that the ragu stays fresh for longer, it is important to always use a clean spoon to scoop out the sauce and to tightly secure the lid. It is also recommended to store it in an airtight container and in the coldest part of the fridge, usually at the back.
For homemade ragu, it can be stored in the fridge for 3-4 days and reheated when needed. It can also be frozen and then completely thawed before reheating.
It is important to note that the lifespan of ragu in the fridge depends on its ingredients and how it is packed. Fresh ingredients like tomatoes, meat, and herbs can cause the sauce to spoil faster, while preservatives and additives can help it last longer.
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Frequently asked questions
Ragù is an Italian sauce made of chopped or ground meat (beef or pork) cooked long in a tomato sauce with wine, onions, carrots, and other aromatics. For a vegetarian alternative, mushroom ragu uses mushrooms instead of meat.
To make mushroom ragu gluten-free, use gluten-free all-purpose flour and gluten-free pasta.
Mushroom ragu can be served with pasta, polenta, couscous, creamy mashed potatoes, or even a bed of rice.
Mushroom ragu can be stored in an airtight container in the refrigerator for up to 5 days.
