Mushroom Ragu
Servings: 4 servings
- 2 tablespoons (2 tablespoons) extra virgin olive oil
- 1 large (1 large) onion
- 2 medium (2 medium) carrots
- 1 large stalk (1 large) celery
- 3 cloves (2 cloves) garlic
- ½ teaspoon (½ teaspoon) rosemary
- 3 (3) bay leaves
- ½ cup (130 grams) tomato paste the thick one that you can find in a tube or small can
- 2 pounds (900 grams) mushrooms 1 pound white, 1 pound brown
- 1 teaspoon (1 teaspoon) salt or more to taste
- ⅛ teaspoon (⅛ teaspoon) black pepper
- 1 tablespoon (1 tablespoon) balsamic vinegar or more to taste
- 10 leaves (10 leaves) fresh basil
- 12 ounces (340 grams) pasta we use fettuccine + parmesan cheese optional
- PREPARE THE VEGETABLES: Coarsely chop 2 pounds mushrooms with a knife or in a food processor.If you use a food processor, pulse mushrooms in 3 or 4 batches. Set aside in a bowl.Coarsely chop 1 large onion, 2 medium carrots, and 1 large stalk celery with a knife or pulse them in a food processor.
- MAKE THE FLAVOR BASE: Heat 2 tablespoons extra virgin olive oil oil in a large skillet or Dutch oven. Add the chopped vegetables and sauté for 5 minutes, stirring often.Now, add 3 cloves garlic (grated), ½ teaspoon rosemary, 3 bay leaves, and ½ cup tomato pasteSauté for 3 more minutes until the tomato paste turns darker.
- ADD THE MUSHROOMS: Add the chopped mushrooms, season with 1 teaspoon salt and ⅛ teaspoon black pepperCook on medium-high heat for about 20 minutes, or until all water from the mushrooms has evaporated.Stir in 1 tablespoon balsamic vinegar, then turn the heat off, taste, and adjust for salt.Aim for a savory, rich, thick, and almost creamy mushroom ragu.
- SERVING SUGGESTIONS: Cook 12 ounces pasta in a large pot of salted boiling water as per package instructions.When the pasta is al dente (cooked but with a bite), reserve one cup of pasta cooking water and drain the pasta. Add the pasta to the pan with the ragu, add ¼ cup of pasta water.Toss on medium heat for a few seconds until the pasta and the sauce are well combined.Serve with 10 leaves fresh basil, a drizzle of olive oil, and grated or shaved parmesan cheese.
Nutrition information is an estimate for 1 serving of mushroom ragu out of 4 servings with pasta.
TIPS
As you can see in the pictures, we left some mushrooms whole for garnishing.
Taste the sauce before tossing it with the pasta and don't be afraid to add more salt and balsamic vinegar if it's missing the oomph.
SUBSTITUTIONS
- Extra virgin olive oil: substitute regular olive oil or another vegetable oil.
- Onion: You can use white, yellow or red onion. Substitute shallots.
- Rosemary: you can use dried or fresh rosemary. Substitute dried thyme or oregano.
- Bay leaves: substitute sage.
- Tomato paste: this is essential and it's best not to substitute it. If you really have to replace it, do so with Italian tomato puree.
- Mushrooms: we recommend using a mix of white and brown mushrooms. Portobello, cremini, and baby bella are also excellent.
- Basil: Substitute fresh flat-leaf parsley.
- Balsamic vinegar: substitute reduced-sodium soy sauce or tamari.
STORAGE
- Refrigerator: Store leftovers in an airtight container for four days. If mixed with pasta, store for 24 hours.
- Freezer: You can freeze mushroom bolognese in freezer bags or an airtight container for up to three months.
- Thaw: When ready to use, take it out of the freezer and warm it in a pot with a dash of water until hot. You can also reheat it in a microwave.
