Mushroom Ragu Recipes

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MUSHROOM RAGU



Mushroom Ragu image

Enjoy this meatless version of an Italian-style classic, mushroom ragu, over pasta for a tasty meal.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes

Number Of Ingredients 15

2 ounces dried porcini mushrooms
1 large red onion, coarsely chopped
4 medium carrots, coarsely chopped
4 medium ribs celery, coarsely chopped
1 pound mixed mushrooms, quartered, such as shiitake and cremini
6 tablespoons unsalted butter
Coarse salt and freshly ground black pepper
4 cups crushed tomatoes
1 sprig fresh basil, coarsely chopped
1 sprig fresh marjoram, coarsely chopped
1 sprig fresh rosemary, coarsely chopped
1 sprig fresh thyme, coarsely chopped
1 pound rigatoni pasta
1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Chopped flat-leaf parsley leaves, for serving

Steps:

  • Place porcini mushrooms in a small shallow bowl with just enough hot water to cover. Let stand 30 minutes.
  • Place onion in the bowl of a food processor; process until finely chopped. Transfer to a small bowl and set aside. Place carrots and celery in bowl of food processor; process until finely chopped. Transfer to a small bowl (separate from onion) and set aside. Place mixed mushrooms in bowl of food processor; process until finely chopped; set aside.
  • Heat butter in a large pot over medium-high heat. Add onion and 2 teaspoons salt and 1/2 teaspoon pepper; cook, stirring, until onion begins to brown, about 7 minutes. Add carrots and celery; stir to combine. Cook, stirring occasionally, until mixture is browned, 20 to 25 minutes.
  • Drain porcini mushrooms and finely chop. Add to pot along with chopped mixed mushrooms. Cook stirring occasionally, until liquid is released and mushrooms are browned, about 10 minutes.
  • Add tomatoes and cook, stirring occasionally, until liquid is slightly reduced, 6 minutes. Place basil, marjoram, rosemary, and thyme on a piece of cheesecloth, tying with kitchen twine to enclose; add to pot. Bring to a boil and reduce heat to medium-low; simmer for 1 hour.
  • Add 1 cup water and continue cooking for an additional 1 1/2 hours, stirring occasionally.
  • Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package directions, until al dente. Drain, reserving some of the cooking water, if desired, and transfer to a large bowl. Add mushroom ragu and toss to combine. Stir in cheese and enough of the pasta water to form a sauce. Garnish with additional cheese and parsley.

MUSHROOM RAGU



Mushroom Ragu image

The earthy flavor of mushrooms is a delicious addition to the dinner table in this meatless, mushroom ragu.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 30m

Number Of Ingredients 7

2 tablespoons butter
1 tablespoon olive oil
1 small shallot, minced
1 1/2 pounds small white mushrooms, halved
Coarse salt and ground pepper
1 teaspoon minced fresh thyme
1/4 cup dry red or white wine, or water

Steps:

  • In a large skillet over medium-low heat, melt butter with olive oil. Add shallot; cook, stirring, until soft, about 5 minutes.
  • Raise heat to medium. Add mushrooms; season with salt and pepper. Cook, covered, until mushrooms release their liquid, 5 to 6 minutes.
  • Uncover; raise heat to high. Cook, tossing, until liquid evaporates and mushrooms are brown, 3 to 5 minutes.
  • Add thyme and wine. Cook until skillet is almost dry, 1 minute. Serve hot.

MUSHROOM RAGOûT



Mushroom Ragoût image

I like to use this as a gravy at Thanksgiving, instead of actual gravy, but that is far from its only use. I serve it on its own, as a side dish, as the base for a risotto and a filling for a pie, taco and quesadilla, as a sauce for pasta and an omelet filling. You can make it with all wild mushrooms for a splurge, with some wild mushrooms, or with a mix of cultivated oyster mushrooms (much less expensive than wild mushrooms like chanterelles) and button or creminis. Make this big batch and use it for lots of other dishes throughout the week.

Provided by Martha Rose Shulman

Categories     dinner, main course, side dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

1 ounce (about 1 cup) dried mushrooms, preferably porcinis
2 tablespoons extra virgin olive oil
2 shallots or 1/2 medium onion, finely chopped
2 garlic cloves, minced
1 pound white or cremini mushrooms, cleaned, trimmed, and quartered or sliced 1/2 inch thick
1 pound wild mushrooms, trimmed and brushed clean, or oyster mushrooms, trimmed and torn into pieces if very large
Salt to taste
2 teaspoons all-purpose flour
1/2 cup dry white wine such as sauvignon blanc or pinot grigio
2 teaspoons chopped fresh rosemary or 1 teaspoon dried
2 teaspoons chopped fresh thyme
Freshly ground pepper
2 to 4 tablespoons finely chopped flat-leaf parsley

Steps:

  • Place the dried mushrooms in a pyrex measuring cup or a bowl and pour on 2 cups boiling water. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Save the liquid. Squeeze the mushrooms over the strainer and rinse until they are free of sand. Chop coarsely.
  • Heat the olive oil over medium heat in a large, heavy skillet or a wide saucepan and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, until fragrant, then add the fresh mushrooms, rosemary and thyme, and turn up the heat slightly. Cook until the mushrooms begin to sweat, then add a generous pinch of salt. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften and sweat. Add the flour and continue to cook the mushrooms, stirring, until they have softened a little more and you can no longer see the flour, about 2 minutes. Add the reconstituted dried mushrooms and the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, about 5 minutes. Stir in the dried mushroom soaking liquid, bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper and the parsley, taste and adjust salt.

Nutrition Facts : @context http, Calories 93, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 357 milligrams, Sugar 3 grams

CREAMY WILD MUSHROOM RAGOUT



Creamy Wild Mushroom Ragout image

This easy mushroom ragout not only looks and tastes great, but it one of those magical recipes that shines equally as bright whether you serve it for breakfast, lunch, or dinner. We call these dishes triple threats and they're important weapons in any cook's arsenal.

Provided by Chef John

Categories     Side Dish

Time 55m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
1 ½ tablespoons butter
1 ¼ pounds assorted wild mushrooms, sliced
1 pinch salt
¼ cup minced shallots
2 tablespoons Cognac or brandy
1 tablespoon Champagne vinegar or white wine vinegar
½ cup creme fraiche
½ cup chicken broth
1 tablespoon chopped fresh marjoram
salt and pepper to taste

Steps:

  • Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes. Add 1/2 tablespoon butter and shallots; cook, stirring, until mushrooms are caramelized and almost tender, about 10 minutes.
  • Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche.
  • Stir in chicken broth, marjoram, and salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 8 g, Cholesterol 52.8 mg, Fat 19.5 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 10.4 g, Sodium 169.6 mg, Sugar 3.8 g

MUSHROOM RAGù PASTA



Mushroom Ragù Pasta image

Rich and earthy, this creamy pasta feels appropriate for date night, but comes together quickly enough for a weeknight. The process is simple, but the details do matter here: Use a thin pasta, like spaghettini or angel hair, so that it cooks in the same amount of time it takes the stock and cream to reduce to a sauce. Also pay close attention during the last few minutes of cooking the pasta to ensure you're stirring enough and adding enough water to create a silky sauce. Porcini mushroom powder, which is optional, adds depth, and can be made at home by pulverizing store-bought dried mushrooms in a spice grinder (see Tip). Offset the richness of the dish with a classic green salad, shaved fennel, or some mustardy bitter greens.

Provided by Alexa Weibel

Categories     dinner, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

5 cups chicken or vegetable stock
1 cup heavy cream
2 teaspoons dried porcini mushroom powder, optional (see Tip)
4 teaspoons fresh thyme leaves
Kosher salt
1/3 cup olive oil
1 1/2 pounds mixed fresh mushrooms, such as shiitake and cremini, finely chopped into 1/4-inch pieces
3 shallots, finely chopped
4 garlic cloves, finely chopped
Black pepper
1/3 cup port or marsala wine
1 pound spaghettini or angel hair pasta

Steps:

  • Add the stock, heavy cream, porcini mushroom powder (if using), 1 teaspoon fresh thyme leaves and 2 teaspoons salt to a large pot. Bring to a boil over high.
  • While the liquid comes to a boil, heat the oil over medium-high in a large (12-inch) nonstick skillet. Add the mushrooms, shallots, garlic and 2 teaspoons thyme leaves. Season generously with salt and pepper, and cook, stirring occasionally, until caramelized and tender, about 12 minutes. Add the port, and stir until the alcohol cooks off and the mixture is almost dry, about 2 minutes. Remove from the heat, set aside and cover to keep warm.
  • Add the pasta to the boiling cream mixture, reduce the heat to medium and cook, stirring frequently with tongs, until the pasta is al dente and absorbs most of the liquid, and the sauce is silky, 6 to 7 minutes. (Stir constantly during the last couple minutes to ensure the pasta cooks evenly. Add a splash of water if needed to keep the mixture glossy.) Season to taste with salt and pepper.
  • Transfer the pasta to bowls, top with the mushroom mixture and the remaining 1 teaspoon thyme leaves, and serve immediately.

WILD MUSHROOM RAGù



Wild Mushroom Ragù image

When I was working in Tuscany during porcini season I always wanted to go foraging for mushrooms, but the Italians are so secretive about where they find their prized porcini that I could never convince anyone to take me with them. So, while I never got to go hunting for fresh porcini, I did learn how to use dried ones to make this gorgeous sauce. If you've never used them before, dried porcini are a fantastic way to add a huge bump of mushroomy goodness to almost anything. And, because you have to soak them first, you get the added benefit of the fastest, most flavorful vegetarian stock ever; one that you can then add to your sauce to give it an even richer, earthier boost of flavor-just like I do here.

Yield serves: 4 to 6

Number Of Ingredients 11

1/2 cup dried porcini mushrooms
Extra virgin olive oil
1 onion, cut into 1/4-inch dice
Pinch of crushed red pepper
Kosher salt
2 cloves garlic, smashed and finely chopped
2 pounds assorted fresh mushrooms (porcini, shiitake, oyster, and cremini are all great), trimmed, cleaned, and cut into bite-size pieces
1 cup dry white wine
1 to 2 cups chicken or veggie stock (see page 85)
1 thyme bundle, tied with butcher's twine
1 bay leaf

Steps:

  • Soak the porcini in 3 cups hot water until very soft, about 30 minutes.
  • Coat a large wide saucepan generously with olive oil and bring to medium-high heat. Add the onion and red pepper and season with salt; cook until the onion is soft and aromatic, 8 to 10 minutes. Add the garlic and cook for 2 to 3 minutes more.
  • Add the fresh mushrooms, season with salt, and sauté until soft, 8 to 10 minutes. Add the wine and continue cooking until reduced by half, 5 to 6 minutes more.
  • Using your hand, scoop the porcini out of the soaking water, being careful not to disturb the water-you want the crud to stay settled. Put the porcini in a food processor, ladle in about 1/2 cup of the soaking liquid, and purée to a very smooth paste.
  • Add the porcini paste, 2 cups of the porcini water, and 1 cup of the stock to the pan; toss in the thyme bundle and the bay leaf. Taste and season with salt if needed. Bring the liquid to a boil (BTB) and reduce to a simmer (RTS). Simmer for 25 to 30 minutes, adding more stock if needed; this sauce should be saucy but not soupy. Remove the thyme bundle and bay leaf before serving. Serve tossed with pasta or gnocchi or over polenta.

MUSHROOM RAGù



Mushroom Ragù image

This is a rich, deep-flavored pasta sauce, like Bolognese-but meatless.

Yield makes about 2 cups

Number Of Ingredients 13

2 tablespoons olive oil
1 large yellow onion, peeled and diced fine
1 large carrot, peeled and diced fine
2 celery stalks, diced fine
Salt
6 thyme sprigs, leaves picked from the stems
6 parsley sprigs, leaves only, chopped
1 bay leaf
1/2 cup diced tomatoes
2 pounds mushrooms (choose a mixture of two or three types: chanterelles, black trumpets, hedgehogs, brown or white button mushrooms)
Olive oil and a little butter
1/2 cup cream or crème fraîche
1 cup water or chicken broth

Steps:

  • Heat in a large, heavy skillet: 2 tablespoons olive oil.
  • Add and cook over medium heat, until very tender: 1 large yellow onion, peeled and diced fine, 1 large carrot, peeled and diced fine, 2 celery stalks, diced fine, Salt.
  • When cooked through, with no crunch but with little or no browning, add: 6 thyme sprigs, leaves picked from the stems, 6 parsley sprigs, leaves only, chopped, 1 bay leaf.
  • Cook for 1 minute. Add and cook for 5 minutes: 1/2 cup diced tomatoes.
  • Set aside. Carefully clean and slice: 2 pounds mushrooms (choose a mixture of two or three types: chanterelles, black trumpets, hedgehogs, brown or white button mushrooms).
  • If the mushrooms are very dirty, it will be necessary to wash them (crunching down on dirt and sand is very unpleasant). The mushrooms may take on some water, but it will be thrown off shortly after they hit the hot pan. As they cook, the mushrooms will give off liquid; let the juices boil away or tip off the juices and set them aside. Continue cooking the mushrooms until lightly browned (you may need to add a little more oil or butter). The reserved juices can be added back to the sauce later in place of some of the water or broth. Sauté each type of mushroom separately, until tender and lightly browned in: Olive oil and a little butter.
  • Turn the cooked mushrooms onto a cutting board and chop to the size of the cooked vegetables. Combine with the vegetables and herbs in the large skillet and add: 1/2 cup cream or crème fraîche, 1 cup water or chicken broth.
  • Bring to a simmer and cook for 15 minutes. Taste for salt and add as needed. Moisten with more liquid if too thick.
  • Add 1/2 cup peas or cooked greens such as spinach, rocket, or chard to the sauce with the broth and cream.

SAUSAGE & MUSHROOM RAGU



Sausage & mushroom ragu image

Do something different with sausages and transform them into this veg-packed ragu. Great for a family dinner, serve with couscous, mash or pasta

Provided by Shivi Ramoutar

Categories     Dinner

Time 35m

Number Of Ingredients 11

2 tbsp olive oil
1 carrot, grated
3 spring onions, finely chopped
2 garlic cloves, grated
large handful of mushrooms, finely chopped or grated
1 tsp dried oregano
1 tsp fennel seeds
6 pork sausages, squeezed out of their skins
400g can chopped tomatoes
1 tbsp tomato ketchup
mash, pasta or couscous, to serve

Steps:

  • Heat the oil in a saucepan over a medium heat and tip in the carrot, spring onions, garlic, mushrooms, oregano and fennel, along with a pinch of salt. Cook for about 5 mins.
  • Add the sausagemeat and cook until browned all over, then add the chopped tomatoes and ketchup, along with a pinch of salt and 100ml water. Reduce the heat to low, cover and cook until the sauce is thick, about 20 mins, stirring now and again. Season to taste, then serve with buttery mashed potato, pasta or couscous.

Nutrition Facts : Calories 303 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium

MUSHROOM RAGU



Mushroom Ragu image

Make and share this Mushroom Ragu recipe from Food.com.

Provided by swirlycinnacakes

Categories     Savory

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup extra virgin olive oil
1 large onion, chopped
2 garlic cloves, minced
1 lb mixed mushrooms, chopped (cremini, oyster, shiitake)
salt & freshly ground black pepper
1/2 cup marsala
2 cups chicken broth
1/3 cup heavy cream
5 fresh basil leaves, chopped
1/4 cup flat-leaf Italian parsley, chopped
1/2 cup parmesan cheese, grated

Steps:

  • In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper.
  • Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala.
  • Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well.
  • Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.

Nutrition Facts : Calories 271.3, Fat 16.8, SaturatedFat 5.9, Cholesterol 25.4, Sodium 396.9, Carbohydrate 7, Fiber 0.7, Sugar 2.2, Protein 5.7

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