Savory Mushroom Ragù Recipe for Pasta and Polenta

“Fantastic! Used lemon zest instead of Sumac. Added a ½ cup of fresh chopped parsley. Dried Morels instead of Porcini. Amazing. So savoury. Using it in a lasagna with béchamel. Thank you!” – Katherine

A traditional ragù is an Italian meat-based sauce usually served with pasta. This mushroom version swaps meat for mushrooms and yields a deeply savory, meatless ragù that works beautifully in many dishes: toss it with pasta for a creamy mushroom pasta, spoon it over crispy fried potatoes, polenta, or eggs, or use it as a filling for ravioli or stuffed flatbreads.

Use this mushroom ragù as the base for vegetarian shepherd’s pie with cream cheese mashed potatoes, on mushroom pizza, in a white mushroom lasagna layered with béchamel, or folded into homemade mushroom ravioli with garlic-butter cream sauce. It also makes a fantastic topping for toast, sandwiches, and flatbreads. In short: mushroom ragù is a mushroom lover’s dream.

Ingredients

• Dried porcini or shiitake mushrooms. Shiitake are meatier; porcini are earthier. Either works, or use a mix.
• Fresh mushrooms: white button, cremini, or portobello—same species at different ages. Choose based on how bold you want the flavor.
• Extra virgin olive oil.
• Salt and black pepper.
• Better Than Bouillon (mushroom, adobo, sofrito, or chipotle varieties all work). It adds concentrated flavor without excess liquid.
• Shallot or small yellow onion, diced.
• Tomato paste. Tube paste is convenient and stays fresh in the fridge.
• Garlic, minced.
• Sumac (or substitute lemon zest for bright, lemony notes).
• Ground cumin.
• Crushed red pepper flakes (optional, to taste).
• Dry or off-dry white wine (about 1 cup)—Sauvignon Blanc, Albariño, or similar. Choose something you’d enjoy drinking.

Additions and substitutions

Ingredient substitutions and tips:

• If you prefer not to cook with alcohol, omit the wine, add ½ teaspoon sugar with spices, and finish with a splash of vinegar or lemon juice to mimic the wine’s sweetness and acidity.
• If you don’t have sumac, use about a tablespoon of lemon zest.
• Instead of Better Than Bouillon, reduce 1 cup of good stock to about ¼ cup by boiling it down, then use that for concentrated flavor.
• Use any mushrooms you like—oyster, chanterelles, black trumpets, or others will all work well.

Optional delicious additions:

• Add mushroom powder to intensify the umami.
• Stir in fresh diced tomatoes only when they’re in season for brightness.
• For a creamy finish, stir in heavy cream or cashew cream at the end.
• Add curry powder with or instead of cumin for an Indian-inspired variation—serve with warm naan.
• Stir in grated Parmesan or finish with fresh herbs, or drizzle with truffle oil for a luxurious touch.

Step-by-step photos and instructions

Soak the dried mushrooms in about 2 cups of boiling water for 30 minutes while you prepare the rest of the ingredients.

Gently wipe fresh mushrooms clean with a damp paper towel, then chop into pea-sized pieces.

Toss the chopped mushrooms with olive oil and salt, spread on a rimmed baking sheet, and roast at 425°F (220°C) until dark, reduced, and caramelized, about 35 minutes.

Line a strainer with cheesecloth or paper towels and pour the soaked mushrooms and liquid through it. Squeeze the mushrooms to extract all the flavorful juices. Reserve 1 cup of soaking liquid and dissolve the bouillon base into it.

Chop the soaked dried mushrooms to match the size of the roasted fresh mushrooms. If using shiitake, discard the stems.

Heat 2 tablespoons olive oil in a large heavy skillet or braiser over medium heat. Add the diced shallot and cook, stirring, until soft and translucent, about 3–5 minutes.

Stir in tomato paste, garlic, sumac (or lemon zest), cumin, crushed red pepper, and black pepper. Cook for about 1 minute to bloom the spices.

Pour in the wine and cook until most of the liquid has evaporated.

Add all the roasted fresh mushrooms, the chopped soaked mushrooms, and the reserved mushroom soaking liquid with bouillon. Increase heat to medium-high and simmer, stirring frequently, until the liquid reduces by a little more than half (about 10–15 minutes). Taste and adjust seasoning.

Serve the ragù in a bowl, finish with chopped fresh herbs and an optional drizzle of truffle oil. These final touches add brightness and richness but are optional.

Serving suggestions

This ragù is a core pantry sauce that enhances many dishes. A few favorite uses:

• Spoon over polenta, mashed potatoes, or crispy fried potatoes—finished with truffle oil for extra decadence.
• Stir in cream and cheese for a silky, cheesy mushroom pasta—pappardelle or fresh fettuccine are ideal.
• Layer into a mushroom lasagna with béchamel and Parmesan for a comforting meatless main.
• Use as the filling for homemade mushroom ravioli or as a sauce for store-bought pasta.
• Stuff into flatbreads or sandwiches; fold into omelettes, frittatas, or serve over eggs.
• Add to soups, stews, or nachos for extra umami and texture.

Storing and freezing

Keep ragù in a covered container in the refrigerator for up to one week, or freeze for up to three months. Thaw overnight in the refrigerator, defrost in the microwave, or place a sealed container in warm water for quicker thawing. Frozen portions are convenient for camping or busy nights—pack frozen containers into a cooler and let them slowly thaw while you travel.

More recipes for mushroom lovers

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📖 Recipe

Yield: 2 cups

Mushroom Ragù

This rich, flavorful mushroom ragù is versatile and freezer-friendly—perfect to keep on hand for quick meals.

Prep Time
1 hour

Cook Time
15 minutes

Total Time
1 hour 15 minutes

Ingredients

• 1 ounce dried porcini or shiitake mushrooms
• 1 pound fresh mushrooms (white button, cremini, or portobello)
• ⅓ cup + 2 tablespoons extra virgin olive oil, divided
• Salt and pepper to taste
• 1 tablespoon Better Than Bouillon base (mushroom or other preferred variety)
• ½ cup diced shallot or yellow onion
• 1 tablespoon tomato paste
• 3–4 cloves garlic, minced
• 1 tablespoon sumac (or lemon zest)
• 2 teaspoons ground cumin
• ½–1½ teaspoons crushed red pepper flakes, to taste
• 1 cup dry or off-dry white wine

Instructions

1. Place the dried mushrooms in a bowl and pour 2 cups boiling water over them. Let soak for 30 minutes while you prep.
2. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment.
3. Clean the fresh mushrooms with a damp towel, slice, then chop into pea-sized pieces. Toss with ⅓ cup olive oil and about 1 teaspoon salt. Spread in a single layer and roast until dark and caramelized, about 35 minutes.
4. Line a strainer with cheesecloth or paper towels and set it over a bowl. Pour the soaked mushrooms and liquid into the strainer and squeeze the mushrooms to extract the juices. Measure 1 cup of the soaking liquid and stir in the bouillon base; set aside.
5. Chop the soaked dried mushrooms to match the roasted mushrooms. If using shiitake, discard stems.
6. Heat the remaining 2 tablespoons olive oil in a large skillet or braiser over medium heat. Add the diced shallot and cook until soft and translucent, 3–5 minutes.
7. Add tomato paste, garlic, sumac (or lemon zest), cumin, crushed red pepper, and ½ teaspoon black pepper. Cook, stirring, for about 1 minute.
8. Pour in the wine and cook until most of the liquid has evaporated.
9. Add all the mushrooms and the reserved mushroom liquid. Increase heat to medium-high and simmer, stirring frequently, until the liquid has reduced by a little more than half, about 10–15 minutes. Taste and adjust seasoning.

Notes

I like to finish the ragù with a drizzle of truffle oil and a handful of chopped fresh parsley or herbs. It freezes very well—make extra to store for quick meals later.

Nutrition Information (per ½ cup)

Calories: 267 • Total Fat: 19g • Saturated Fat: 3g • Sodium: 311mg • Carbohydrates: 13g • Fiber: 4g • Sugar: 5g • Protein: 4g