Emily Johnson
Mushroom ragu is a hearty and flavourful dish, often served with pasta, polenta, or pearl couscous. It is a vegan alternative to the traditional Italian ragu, which is a meat-based sauce. The sauce is made with chopped or ground meat, typically beef or pork, cooked in a tomato sauce with wine, onions, carrots, and other aromatics. In a mushroom ragu, finely chopped fresh mushrooms are used instead of meat, creating a vegetarian dish that is just as savoury and satisfying. This dish can be slow-cooked in an oven for a few hours or prepared quickly on a stovetop.
| Characteristics | Values |
|---|---|
| Ingredients | Mushrooms, tomatoes, tomato sauce, white wine, aromatics, garlic, onion, carrots, herbs, olive oil, balsamic vinegar, rosemary, thyme, red pepper, tomato paste, vinegar, butter, stock, salt, pepper, parsley, hazelnuts, beef broth, unsweetened red grape juice, white vinegar, shallots, flour, mushroom powder, chilli, nutritional yeast, fish sauce, mushroom powder, masala wine, baby bella mushrooms, shiitake mushrooms, oyster mushrooms, button mushrooms, cremini mushrooms, wild mushrooms, almond liqueur |
| Preparation | Mushrooms should be firm, dry, and finely chopped. The ragu is cooked on a stovetop and then in an oven for a few hours. |
| Serving suggestions | Can be served with pasta, polenta, pearl couscous, chicken, steak, mashed potatoes, parmesan cheese, risotto, pie, tacos, quesadillas, omelettes, gravy, parmesan reggiano, soft polenta, parmesan polenta, whole wheat pasta, instant polenta, meat sauce, chicken noodle soup, beef stroganoff |
| Storage | Can be refrigerated for up to 5 days or frozen for a few months |
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What You'll Learn
Types of mushrooms to use
When making a mushroom ragu, it is important to select the right types of mushrooms to achieve the best flavour and texture. Here are some tips and suggestions for choosing the types of mushrooms to use:
Fresh Mushrooms
Fresh mushrooms are readily available and commonly used in mushroom ragu recipes. They add a meaty texture and a savoury, umami flavour to the dish. When selecting fresh mushrooms, look for firm and dry mushrooms with intact caps. Avoid mushrooms that are discoloured, mushy, wrinkled, or slimy. Portobellos (also known as creminis or baby bella mushrooms) are a popular choice for mushroom ragu due to their meaty texture. Other options include white button mushrooms, shiitake mushrooms, or a combination of different varieties.
Wild Mushrooms
Wild mushrooms, such as chanterelles, can be used for a more luxurious mushroom ragu. However, they tend to be more expensive than cultivated mushrooms. Oyster mushrooms are a more affordable alternative to wild mushrooms and can be used in combination with button or cremini mushrooms.
Dried Mushrooms
Dried mushrooms, such as wild mushrooms or shiitake mushrooms, can also be used in mushroom ragu. They add a concentrated mushroom flavour to the dish. To use dried mushrooms, reconstitute them by soaking them in hot water for about 30 minutes before adding them to the ragu. The mushroom soaking liquid can also be used instead of water to enhance the flavour of the ragu.
Mushroom Combinations
Combining different types of mushrooms can enhance the flavour and texture of the ragu. For example, a combination of portobellos, baby bella, and shiitake mushrooms can be used, as suggested by The Mediterranean Dish. Alternatively, you can use just one type of mushroom if you prefer a simpler approach.
Preparation and Cooking
Before using fresh mushrooms, gently wipe them with a damp towel to clean them, but avoid soaking them in water as they may become soggy. Remove the stems and slice or chop the mushrooms into thick pieces or chunks for a chunky sauce. For dried mushrooms, follow the reconstitution process described above.
When cooking the mushrooms, you can sauté them in a pan with olive oil and add other ingredients such as aromatics (garlic, onion, shallots), herbs (rosemary, thyme), and spices. Slow cooking the mushroom ragu in an oven for a few hours can develop deeper flavours.
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How to prepare the mushrooms
To prepare the mushrooms for a mushroom ragu, you'll want to start by cleaning and slicing them. Give the mushrooms a gentle wipe with a damp paper towel or a soft brush to remove any dirt. You can also quickly rinse them with cold water, but make sure to dry them thoroughly afterwards as mushrooms absorb water easily. Once they're clean, slice the mushrooms. For a ragu, you'll want fairly thin slices, so aim for a thickness of around 1/4 inch or less. You can use a variety of mushrooms for this dish, such as cremini, shiitake, oyster, or a mix of wild mushrooms. Each type will add its own unique flavour and texture to the ragu.
Next, heat a large pan over medium-high heat and add a generous amount of butter and olive oil. Wait until the butter is melted and starts to foam, then add the sliced mushrooms. Make sure not to crowd the pan; cook the mushrooms in batches if necessary. Stir the mushrooms occasionally, allowing them to cook for about 5-7 minutes. They will start to release their juices and shrink in size. Continue cooking until most of the liquid has evaporated and the mushrooms are starting to brown. This process concentrates their flavour and gives them a nice, juicy texture.
At this point, you can season the mushrooms with salt and pepper to taste. You may also want to add some fresh herbs, such as thyme or rosemary, for extra flavour. Stir the herbs into the mushrooms and cook for another minute or so to release their aromas. If you like, you can also add a splash of dry white wine or vegetable stock to the pan and scrape up any browned bits from the bottom. This will add depth of flavour to your ragu. Let the liquid reduce slightly, then remove the pan from the heat.
Your mushrooms are now ready to be added to your ragu! Remember that they will continue to cook and soften slightly as the ragu simmers, so don't overcook them at this stage. By preparing the mushrooms this way, you'll have a delicious, flavourful base for your mushroom ragu that will impress any mushroom lover.
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Other ingredients
The beauty of mushroom ragu is its versatility. While mushrooms are the star of the dish, you can add a variety of other ingredients to enhance the flavour and texture. Here are some suggestions:
Vegetables
Onions, shallots, garlic, and carrots form the aromatic base of the ragu, adding depth of flavour and a savoury note. Finely chop or crush the garlic, and chop the onions and carrots into small pieces. You can also add chopped roasted red peppers for a subtle sweetness.
Herbs
Rosemary, thyme, and parsley are commonly used in mushroom ragu. They add a wonderful aroma and depth of flavour to the dish. Fresh herbs are preferred, but dried herbs can also be used if that's what you have on hand. Sage is another herb that pairs well with mushrooms and can be used as a substitute for rosemary.
Liquids
Red wine is a classic choice for mushroom ragu, adding richness and depth of flavour. If you don't want to use wine, beef broth or unsweetened red grape juice can be used instead, with a splash of white vinegar to add acidity. For a sweeter variation, some recipes suggest masala wine or almond liqueur.
Nuts
Chopped hazelnuts can be added to the ragu for crunch and texture. You can also blend raw cashews with water to make cashew cream, adding a creamy texture and richness to the dish. Other nut pastes, such as almond paste, can be used as a substitute for cashew cream.
Meat alternatives
Mushroom ragu is often used as a vegetarian or vegan alternative to traditional meat-based ragus. To enhance the savoury, umami flavour, some recipes suggest adding nutritional yeast, vegan fish sauce, or mushroom powder. These ingredients add a meaty, savoury note to the dish.
Remember, the key to a great mushroom ragu is using quality ingredients and taking your time with the cooking process. Enjoy experimenting with different ingredients to create a flavourful and hearty dish!
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Cooking methods
Mushroom ragu is a hearty and flavourful dish that can be served with pasta, polenta, mashed potatoes, or even used as a topping for chicken or steak. The dish is a great way to replace meat in your sauce, as the mushrooms provide a meaty texture. The cooking process for mushroom ragu can be broken down into a few simple steps:
Step 1: Prepare the mushrooms
Choose fresh mushrooms that are firm, dry, and have unbroken caps. Portobellos, creminis (baby bella mushrooms), shiitake, or a combination of different types of mushrooms can be used. Clean the mushrooms by gently wiping them with a damp towel, but avoid soaking them in water as they will become soggy. Slice or chop the mushrooms into thick slices or chunks, or finely chop them if you prefer a smoother sauce.
Step 2: Sauté the aromatics
Heat some olive oil in a large skillet or saucepan over medium heat. Add chopped shallots, onions, or garlic and sauté until softened. This will form the base of your ragu and add a depth of flavour.
Step 3: Cook the mushrooms
Add the mushrooms to the pan and cook until they are tender and have released their water. This step may vary depending on the type of mushroom and the size of the slices. For a deeper flavour, you can caramelize half of the fresh mushrooms first and build a fond on the pan before adding the rest of the mushrooms.
Step 4: Add liquids and seasonings
Pour in some red wine, tomato sauce or crushed tomatoes, and vegetable broth or stock. You can also add balsamic vinegar or white vinegar for a tangy flavour. Season with salt and pepper, and add herbs such as rosemary, thyme, or sage. Bring the mixture to a boil and then reduce the heat to low.
Step 5: Simmer and reduce
Allow the ragu to simmer uncovered for about 15 to 20 minutes, or until the mixture thickens and reduces. Stir occasionally to prevent sticking and burning. Taste the ragu and adjust the seasoning if needed.
Step 6: Serve or store
Serve the mushroom ragu immediately over your choice of pasta, polenta, mashed potatoes, or any other preferred base. You can also allow the ragu to cool completely and store it in the refrigerator for up to a few days or freeze it for later use.
The cooking time for mushroom ragu can vary from 50 minutes to a few hours, depending on the recipe and your preferred consistency. It is a versatile dish that can be adapted to your taste and time constraints.
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Serving suggestions
Mushroom ragu is a hearty and flavourful dish that can be served in a variety of ways. Here are some serving suggestions:
With Pasta
Mushroom ragu is often served with pasta, making it a hearty and satisfying meatless meal. It can be paired with various types of pasta, such as whole wheat pasta, spaghetti squash, or traditional pasta shapes. The ragu's rich and savoury flavours complement the pasta beautifully.
Polenta
Creamy polenta is another popular choice for serving mushroom ragu. The soft and buttery texture of the polenta pairs well with the hearty mushroom sauce. This combination creates a comforting and flavourful dish that satisfies meat cravings while being completely vegetarian.
Pearl Couscous
For a unique twist, try serving mushroom ragu over pearl couscous. The small, fluffy pearls of couscous provide a delightful texture contrast to the rich ragu. This option offers a change from the traditional pasta or polenta pairings.
As a Topping
Mushroom ragu can also be used as a topping for chicken or steak. Its savoury and garlicky flavours enhance the taste of grilled meats. This versatile ragu adds a burst of flavour to these dishes.
As a Sauce
In addition to being served as a sauce for pasta, mushroom ragu can be used as a sauce or gravy for other dishes. It can be drizzled over omelettes, risotto, or even used as a filling for pies, tacos, or quesadillas. Its versatility as a sauce adds depth and flavour to many meals.
Freezer-Friendly Options
Mushroom ragu is an excellent dish to make in large batches and freeze for later. It can be frozen for up to a few months and then thawed and used as a quick and convenient sauce for pasta or polenta. This makes it a handy option for busy days when you need a hearty and flavourful meal without the lengthy preparation.
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Frequently asked questions
Mushroom ragu is a hearty, savoury sauce made with mushrooms, tomatoes, and aromatics. It is often served with pasta, polenta, or pearl couscous.
Mushroom ragu typically includes a variety of mushrooms such as portobello, baby bella, and shiitake, as well as tomato sauce, red wine, garlic, onion, carrots, and herbs.
Depending on the recipe, mushroom ragu can take anywhere from 30 minutes to a few hours. Some recipes call for slow cooking the sauce in an oven for a more intense flavour.
