Mushroom Ragu
Looking for a quick and hearty dish that satisfies both the palate and the soul? Our Mushroom Ragu is the perfect solution. This savory sauce, made in just 30 minutes, combines earthy mushrooms with fresh vegetables and aromatic herbs to create a comforting experience for any meal. Versatile enough to serve over your favorite pasta, polenta, or layered in lasagna, this Mushroom Ragu will quickly become a family favorite. The rich flavors and delightful aroma will fill your kitchen with warmth and invite everyone to the table. Enjoy an easy-to-make dish that’s not only delicious but also nutritious!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large onion
- 2 medium carrots
- 1 large stalk celery
- 3 cloves garlic
- ½ teaspoon rosemary
- 3 bay leaves
- ½ cup tomato paste
- 2 pounds mushrooms (1 pound white, 1 pound brown)
- 1 teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper
- 1 tablespoon balsamic vinegar (or more to taste)
- 10 leaves fresh basil
- 12 ounces pasta (fettuccine optional)
Instructions
- Coarsely chop the mushrooms, onion, carrots, and celery.
- Heat olive oil in a large skillet over medium heat. Add chopped vegetables and sauté for 5 minutes until softened.
- Stir in grated garlic, rosemary, bay leaves, and tomato paste. Cook for an additional 3 minutes.
- Add mushrooms, salt, and pepper; cook on medium-high heat for about 20 minutes until moisture evaporates.
- Stir in balsamic vinegar before serving with your choice of pasta.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Find it online: https://quickfoodjournal.com/mushroom-ragu/