Description
A rich and savory Mushroom Ragu made with a mix of white and brown mushrooms, simmered with aromatic vegetables, herbs, and tomato paste, served over fettuccine pasta for a hearty vegetarian main course.
Ingredients
Units
Scale
Vegetables
- 1 large onion
- 2 medium carrots
- 1 large stalk celery
- 3 cloves garlic
- 10 leaves fresh basil
Mushrooms
- 2 pounds mushrooms (1 pound white, 1 pound brown)
Seasonings & Oils
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon rosemary
- 3 bay leaves
- 1/2 cup tomato paste
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon balsamic vinegar
Pasta
- 12 ounces fettuccine pasta
- Parmesan cheese (optional, for serving)
Instructions
- Prepare the Vegetables: Coarsely chop the mushrooms, onion, carrots, and celery using a knife or pulse in a food processor. Set aside separately.
- Make the Flavor Base: Heat 2 tablespoons extra virgin olive oil in a large skillet or Dutch oven. Add the chopped onion, carrots, and celery and sauté for 5 minutes, stirring often.
- Add Aromatics and Tomato Paste: Add grated garlic, ½ teaspoon rosemary, 3 bay leaves, and ½ cup tomato paste to the skillet. Continue to sauté for 3 minutes until the tomato paste darkens.
- Add Mushrooms and Season: Add the chopped mushrooms to the skillet. Season with 1 teaspoon salt and ⅛ teaspoon black pepper. Cook on medium-high heat for 20 minutes, stirring occasionally until all moisture evaporates and the ragu is thick.
- Finish the Sauce: Stir in 1 tablespoon balsamic vinegar. Taste and adjust seasoning with more salt or vinegar if needed. Turn off the heat.
- Cook Pasta: In a large pot of salted boiling water, cook 12 ounces fettuccine according to package instructions until al dente. Reserve 1 cup of pasta cooking water and drain the pasta.
- Toss Pasta with Ragu: Add the drained pasta and ¼ cup reserved pasta water to the mushroom ragu. Toss on medium heat for a few seconds until well combined.
- Serve: Serve the pasta topped with fresh basil leaves, a drizzle of olive oil, and grated or shaved parmesan cheese as desired.
Notes
- You can leave some mushrooms whole for garnishing to add texture and visual appeal.
- Taste the sauce before combining with pasta; add extra salt or balsamic vinegar if needed to enhance the flavor.
- Substitute extra virgin olive oil with regular olive oil or other vegetable oils if desired.
- Use white, yellow, or red onion; shallots can also be substituted.
- Fresh or dried rosemary can be replaced with dried thyme or oregano.
- Bay leaves can be substituted with sage for a different herbaceous note.
- Tomato paste is essential; replace with Italian tomato puree only if necessary.
- Use a variety of mushrooms such as portobello, cremini, or baby bella for best results.
- Substitute fresh basil with fresh flat-leaf parsley if preferred.
- Balsamic vinegar can be replaced with reduced-sodium soy sauce or tamari.
- Store leftovers in an airtight container in the refrigerator for up to four days; if mixed with pasta, consume within 24 hours.
- Freeze mushroom ragu in airtight containers or freezer bags for up to three months; thaw and reheat gently before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg
