Mushroom Ragù

This rich and hearty mushroom ragù is a slow-cooked vegetarian masterpiece packed with umami, herbs, and aromatic vegetables. Simmered to perfection in the oven, it delivers a deep, meaty flavor without any meat — perfect over pasta, polenta, or grain bowls.

Why You’ll Love This Recipe

• Deep, complex flavor from mixed mushrooms and porcini powder

• A plant-based alternative to traditional meat ragù

• Oven-simmered for maximum depth with minimal fuss

• Freezes beautifully for make-ahead meals

• Versatile — great over pasta, risotto, polenta, or even baked potatoes

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 to 2 pounds mixed mushrooms, cleaned and trimmed

• 7 tablespoons extra-virgin olive oil

• 1 large yellow or white onion, finely diced

• 3 celery stalks, finely diced

• 3 medium carrots, finely diced

• 1 head of garlic, peeled and chopped

• 5 dried red chiles (chile de arbol), stemmed and torn into small pieces (or 1 teaspoon crushed red pepper flakes)

• 1 teaspoon fine grain sea salt

• 1/4 cup porcini powder

• 3 cups vegetable broth (or 2 cups water + 1 cup mushroom or tomato juice)

• 2 vegetable bouillon cubes or 2 tablespoons homemade bouillon powder

• Two 28-ounce cans crushed tomatoes

• 1 tablespoon dried oregano

• 1 cup heavy cream or cashew cream (optional), at room temperature

• Zest of one lemon

directions

1. Preheat oven to 250°F (120°C).

2. Finely chop mushrooms by hand or pulse in a food processor in batches — avoid turning them into a paste.

3. In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat.

4. Add onion, celery, carrots, garlic, red chile, and salt. Cook for 10 minutes, stirring occasionally, until vegetables soften.

5. Stir in the chopped mushrooms and porcini powder. Cook for 5 minutes until mushrooms begin to release moisture.

6. Add vegetable broth and bouillon, stirring to dissolve bouillon completely. Simmer for 3 more minutes.

7. Stir in the crushed tomatoes and bring the mixture to a simmer.

8. Rub dried oregano between your palms and add to the pot.

9. If using, stir in heavy cream or cashew cream. Taste and adjust salt, then stir in lemon zest.

10. Cover the pot and transfer to the oven. Bake for 1 to 3 hours, until the ragù is thickened and intensely flavorful.

11. Serve hot over pasta, grains, or polenta.

Servings and timing

Servings: 8 servings
Prep Time: 25 minutes
Cooking Time: 1 to 3 hours
Total Time: up to 3.5 hours
Calories: Approximately 310 kcal per serving

Variations

• Use only one type of mushroom for a simpler version

• Add a splash of balsamic vinegar for extra depth

• Stir in lentils or chickpeas for added protein

• Swap red chiles for mild chili flakes if you prefer less heat

• Make it dairy-free with cashew cream or omit cream altogether

storage/reheating

• Store in an airtight container in the refrigerator for up to 3 days

• Reheat gently on the stovetop until warmed through

• Freeze in portions for up to 3 months; thaw overnight in the fridge before reheating

• The flavor deepens over time — perfect for make-ahead meals

FAQs

What mushrooms are best for this ragù?

A mix of cremini, shiitake, oyster, and portobello gives the best flavor, but any combination works.

Can I use fresh porcini instead of powder?

Yes, but porcini powder is more concentrated and blends seamlessly into the sauce.

Is this dish vegan?

It can be — just use vegetable broth, cashew cream (or no cream), and plant-based bouillon.

Can I make this on the stovetop instead of the oven?

Yes, simmer covered on low for 1–2 hours, stirring occasionally.

How spicy is it with 5 dried chiles?

Moderately spicy. For milder heat, use fewer chiles or substitute with crushed red pepper flakes to taste.

What’s the best pasta to pair with this ragù?

Pappardelle, rigatoni, tagliatelle, or gnocchi all pair beautifully with this hearty sauce.

Can I skip the cream?

Absolutely. It adds richness but is optional. The ragù is still delicious without it.

How can I thicken the sauce if needed?

Simmer uncovered on the stovetop after baking to reduce excess liquid.

Can I serve this over something other than pasta?

Yes — try it with polenta, mashed potatoes, or spooned over toast or baked sweet potatoes.

How do I store porcini powder?

Keep it in a sealed jar in a cool, dark place. It stays potent for months.

Conclusion

This mushroom ragù is a slow-simmered, deeply flavorful dish that proves meatless meals can be just as satisfying. With its rich texture and versatile uses, it’s perfect for weeknight comfort or elegant dinner parties. Make a big batch and enjoy it again and again.

Mushroom Ragù

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• Author: Emma
• Total Time: 3.5 hours
• Yield: 8 servings
• Diet: Vegan

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Description

Rich and hearty mushroom ragù packed with slow-cooked vegetables, umami-rich mushrooms, and herbs—perfect for serving over pasta, polenta, or grains.

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Ingredients

• 1 1/2 – 2 pounds mixed mushrooms, cleaned and trimmed
• 7 tablespoons extra-virgin olive oil
• 1 large yellow or white onion, finely diced
• 3 celery stalks, finely diced
• 3 medium carrots, finely diced
• 1 head of garlic, peeled and chopped
• 5 dried red chiles (or 1 teaspoon crushed red pepper flakes)
• 1 teaspoon fine grain sea salt
• 1/4 cup porcini powder
• 3 cups vegetable broth (or 2 cups water + 1 cup mushroom or tomato juice)
• 2 vegetable bouillon cubes or 2 tablespoons homemade bouillon powder
• Two 28-ounce cans crushed tomatoes
• 1 tablespoon dried oregano
• 1 cup heavy cream or cashew cream (optional), room temperature
• Zest of one lemon

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Instructions

1. Preheat oven to 250°F (120°C).
2. Finely chop mushrooms by hand or pulse in a food processor (avoid turning into a paste).
3. In a large oven-safe pot or Dutch oven, heat olive oil over medium heat. Add onion, celery, carrots, garlic, red chile, and salt. Cook for about 10 minutes, until vegetables are softened.
4. Stir in chopped mushrooms and porcini powder. Cook for 5 minutes until mushrooms release moisture.
5. Add vegetable broth and bouillon. Stir to dissolve bouillon and cook for 3 more minutes.
6. Stir in crushed tomatoes and bring to a simmer. Add oregano by rubbing between palms.
7. If using, stir in cream or cashew cream. Adjust seasoning with salt and stir in lemon zest.
8. Cover and transfer to the oven. Cook for 1–3 hours until thickened and deeply flavorful.
9. Serve hot or store in fridge up to 3 days or freeze for longer storage.

Notes

• Use cashew cream for a vegan version.
• Pairs well with pasta, polenta, or crusty bread.
• Let it rest overnight for even deeper flavor.

• Prep Time: 25 minutes
• Cook Time: 3 hours
• Category: Main Dish
• Method: Oven
• Cuisine: Italian

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 310
• Sugar: 9g
• Sodium: 720mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 7g
• Cholesterol: 0mg