This mushroom ragu is a need to know if you have a mushroom lover in your family or for anyone looking for a veggie forward dish.
The beauty of this mushroom ragu is that it can be used in a multitude of ways. You can dress it up and make some hors d’oeuvres by toasting a few squares of sourdough and placing a spoonful of the ragu on top and garnish with a few sprigs of chervil. Check out this post to know which other herbs you could use.
A heartier way of serving this ragu would be to use it as a sauce for a crowd-pleasing pasta dinner. I recommend using a long pasta like spaghetti or my favorite bucatini.
Because the mushroom ragu is substantial enough on its own I also like to use it as an accompaniment to a braised meat.
However you plan to use this dish it will be an excellent addition and will add a fully developed flavor to your meal.
The Best Mushroom Ragu
Ingredients
- 40 grams olive oil
- 140 grams yellow onions minced
- 140 grams carrot brunoise
- 75 grams celery brunoise
- 20 grams garlic
- 140 grams trumpet mushrooms brunoise
- 90 grams beech mushrooms brunoise
- 125 grams cremini mushrooms brunoise
- 40 grams tomato paste
- 15 grams hoisin
- 16 fluid ounces mushroom stock
- 10 grams salt
- 7 grams black pepper
Instructions
- Heat the olive oil in a large sauté pan over medium heat. Add the onions and cook for two minutes. Add the carrots and celery and cook for five minutes while stirring occasionally.
- Add the garlic and mushrooms and cook for 30 minutes stirring often.
- Add the tomato paste, hoisin, salt, and pepper and cook for an additional five minutes.
- When the tomato paste is rust colored add the mushroom stock and cook on low until 3/4th of the liquid has cooked out.
- Serve the finished ragu to your preference.
