Name: Mushroom Ragù
Prep time: 25 min
Cook time: 3 h
Total time: PT-488471H17M4S
Cuisine: Italian
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

Description

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

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

Preheat oven to 250°F (120°C).
Finely chop mushrooms by hand or pulse in a food processor (avoid turning into a paste).
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.
Stir in chopped mushrooms and porcini powder. Cook for 5 minutes until mushrooms release moisture.
Add vegetable broth and bouillon. Stir to dissolve bouillon and cook for 3 more minutes.
Stir in crushed tomatoes and bring to a simmer. Add oregano by rubbing between palms.
If using, stir in cream or cashew cream. Adjust seasoning with salt and stir in lemon zest.
Cover and transfer to the oven. Cook for 1–3 hours until thickened and deeply flavorful.
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