Why You’ll Love This Recipe
I love this recipe because it transforms simple mushrooms into a luxurious, satisfying sauce. The slow cooking brings out their natural umami flavor, while the rosemary, bay leaves, and balsamic vinegar give the ragu depth and balance. It’s perfect for weeknights because it comes together in about 35 minutes, yet it feels special enough for entertaining.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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 (thick kind in a tube or small can)
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 fresh basil leaves
12 ounces pasta (fettuccine recommended)
Parmesan cheese (optional, for serving)
Directions
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I start by chopping the mushrooms into small pieces, either with a knife or by pulsing them in a food processor in batches.
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I chop the onion, carrots, and celery the same way.
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In a large skillet or Dutch oven, I heat the olive oil, then sauté the chopped onion, carrot, and celery for about 5 minutes.
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I stir in the garlic, rosemary, bay leaves, and tomato paste, cooking for another 3 minutes until the paste darkens.
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I add the chopped mushrooms, season with salt and pepper, and cook over medium-high heat for about 20 minutes, until the liquid evaporates and the sauce thickens.
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I stir in the balsamic vinegar, then taste and adjust seasoning as needed.
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While the ragu cooks, I boil the pasta in salted water until al dente, saving about 1 cup of pasta water before draining.
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I toss the pasta with the mushroom ragu, adding a splash of pasta water if needed to bring everything together.
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I finish with fresh basil, a drizzle of olive oil, and grated Parmesan if I’m using it.
Servings And Timing
This recipe makes 4 servings. It takes about 10 minutes to prep, 25 minutes to cook, and 35 minutes total.
Variations
Sometimes I add a splash of red wine to the sauce for extra depth. If I want a creamier texture, I stir in a spoonful of ricotta or mascarpone at the end. I’ve also swapped the fettuccine for pappardelle or rigatoni, both of which hold the sauce beautifully. For a vegan version, I leave out the Parmesan or use a dairy-free substitute.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the ragu gently on the stove with a splash of water or broth to loosen it up, then toss it with fresh pasta. It also freezes well—I portion it into containers and freeze for up to 2 months.
FAQs
Can I Use Just One Type Of Mushroom?
Yes, but I like mixing white and brown mushrooms for a richer flavor. Portobellos or cremini also work well.
Do I Have To Use Tomato Paste?
Yes, it really deepens the flavor. If I’m out, I reduce some canned tomatoes until thick and use that instead.
Can I Make This Gluten-Free?
Definitely. I just use my favorite gluten-free pasta, and the ragu itself is naturally gluten-free.
What Can I Serve This With Besides Pasta?
I’ve served it over polenta, mashed potatoes, or even as a topping for toasted bread. It works beautifully in all those ways.
How Do I Know When The Mushrooms Are Cooked Enough?
I cook them until all the liquid has evaporated and they start to caramelize a bit. That’s when the flavor really concentrates.
Conclusion
This Mushroom Ragu is hearty, earthy, and full of comforting flavors that make me forget there’s no meat in the sauce. Whether I’m tossing it with pasta or spooning it over creamy polenta, it’s a dish that feels both rustic and elegant. I love how simple it is to make, yet how deeply satisfying it tastes every time.
PrintMushroom Ragu
A rich, savory mushroom ragu made with fresh herbs, garlic, and balsamic—perfect served over pasta for a hearty vegetarian dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course / Pasta
- Method: Stovetop / Sauté + Simmer
- Cuisine: Italian-Inspired
- Diet: Vegan
Ingredients
2 tablespoons extra virgin olive oil
1 large onion
2 medium carrots
1 large stalk celery
3 cloves garlic, grated
½ teaspoon rosemary
3 bay leaves
½ cup (130 g) tomato paste
2 pounds (900 g) mushrooms (1 lb white, 1 lb brown)
1 teaspoon salt (or more to taste)
⅛ teaspoon black pepper
1 tablespoon balsamic vinegar (or more to taste)
10 fresh basil leaves
12 ounces (340 g) pasta (fettuccine recommended)
Parmesan cheese, optional for serving
Instructions
Prepare the Vegetables:
Coarsely chop mushrooms with a knife or pulse in a food processor (work in 3–4 batches if needed).
Chop onion, carrots, and celery with a knife or pulse in the food processor.
Make the Flavor Base:
Heat olive oil in a large skillet or Dutch oven over medium heat.
Add chopped onion, carrots, and celery; sauté for 5 minutes, stirring often.
Stir in garlic, rosemary, bay leaves, and tomato paste. Cook for 3 more minutes, until tomato paste darkens.
Cook the Mushrooms:
Add mushrooms, salt, and black pepper. Cook over medium-high heat for ~20 minutes, or until mushroom liquid has evaporated and sauce is thick.
Stir in balsamic vinegar. Taste and adjust seasoning.
Cook Pasta & Combine:
Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
Add pasta to the mushroom ragu with ¼ cup of pasta water. Toss over medium heat until well combined.
Serve:
Garnish with fresh basil, a drizzle of olive oil, and Parmesan cheese if desired.
Notes
Texture Tip: Aim for a thick, rich, almost creamy consistency. Cook down mushrooms fully so the ragu doesn’t end up watery.
Vegan Option: Skip Parmesan or use vegan cheese.
Make Ahead: Store ragu in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently and add a splash of water if needed.
Wine Variation: Deglaze with a splash of red wine before adding mushrooms for a deeper flavor.
