Mushroom Ragu Recipe

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As an avid mushroom grower and cooking enthusiast, I’m excited to share my favorite mushroom ragu recipe. This hearty and flavorful dish is perfect for a cozy family dinner or a special gathering with friends. The combination of earthy mushrooms, aromatic herbs, and savory tomatoes creates a rich and satisfying sauce that pairs perfectly with pasta, polenta, or crusty bread. Let’s dive into the delicious world of mushroom ragu!

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 pound mixed mushrooms (such as cremini, shiitake, and oyster), chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1 can (14 ounces) crushed tomatoes
  • 1/2 cup vegetable broth
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • Cooked pasta or polenta for serving

Instructions:

  1. In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic to the pan and cook for an additional 1-2 minutes, until fragrant.
  3. Next, add the chopped mushrooms to the pan and cook until they begin to release their juices and shrink in size, about 8-10 minutes.
  4. Once the mushrooms are cooked down, sprinkle in the dried thyme, oregano, and red pepper flakes. Stir to combine and let the herbs toast for a minute to release their flavors.
  5. Pour in the crushed tomatoes and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
  6. Season the mushroom ragu with salt and pepper to taste.
  7. Serve the mushroom ragu over cooked pasta or creamy polenta, garnished with fresh parsley.

Personal Touch:

I love using a variety of mushrooms in this ragu to add depth of flavor. The combination of earthy cremini, meaty shiitake, and delicate oyster mushrooms creates a complex and satisfying dish. Additionally, I often experiment with adding a splash of red wine or balsamic vinegar to the sauce for a touch of acidity and sweetness. It takes the dish to a whole new level!

Conclusion:

Creating this mushroom ragu is a labor of love, but the rich, umami-packed results are more than worth it. Whether you’re a vegetarian looking for a hearty meal or a mushroom enthusiast eager to showcase your harvest, this recipe is sure to become a favorite in your kitchen. So gather your freshest mushrooms, roll up your sleeves, and dive into the world of homemade mushroom ragu!