Description
A rich and savory Mushroom Ragu that combines a medley of sautéed vegetables, mushrooms, and tomato paste to create a thick, creamy sauce perfect for pairing with fettuccine pasta. This vegetarian dish is enhanced with fresh basil, balsamic vinegar, and optional parmesan cheese for a delicious Italian-inspired meal.
Ingredients
Units
Scale
Vegetables
- 1 large onion
- 2 medium carrots
- 1 large stalk celery
- 3 cloves garlic
- 10 leaves fresh basil
Mushroom Ragu
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon rosemary
- 3 bay leaves
- 1/2 cup tomato paste
- 2 pounds mushrooms (1 pound white, 1 pound brown)
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon balsamic vinegar
Pasta & Serving
- 12 ounces fettuccine pasta
- Parmesan cheese (optional)
Instructions
- Prepare the Vegetables: Coarsely chop 2 pounds of mushrooms either by knife or pulse in a food processor in 3 to 4 batches. Set aside. Coarsely chop 1 large onion, 2 medium carrots, and 1 large stalk celery by knife or pulse in a food processor.
- Make the Flavor Base: Heat 2 tablespoons of extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and sauté for 5 minutes, stirring often to soften and develop flavors.
- Add Aromatics and Tomato Paste: Add 3 cloves of grated garlic, ½ teaspoon rosemary, 3 bay leaves, and ½ cup tomato paste to the vegetables. Sauté for an additional 3 minutes until the tomato paste darkens and becomes fragrant.
- Add the Mushrooms: Stir in the chopped mushrooms, then season with 1 teaspoon salt and ⅛ teaspoon black pepper. Cook over medium-high heat for about 20 minutes, stirring occasionally until all the moisture from the mushrooms has evaporated and the mixture is thick and rich.
- Finish and Adjust Seasoning: Stir in 1 tablespoon balsamic vinegar. Turn off the heat, taste, and adjust salt and balsamic vinegar to achieve a savory, rich, and slightly creamy mushroom ragu.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook 12 ounces of fettuccine pasta as per package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
- Toss Pasta with Ragu: Add the drained pasta to the pan with the mushroom ragu. Pour in ¼ cup of the reserved pasta water and toss on medium heat for a few seconds until the pasta and sauce are well combined.
- Serve: Plate the pasta and ragu, garnish with 10 fresh basil leaves, drizzle with extra virgin olive oil, and add grated or shaved parmesan cheese if desired.
Notes
- Leave some mushrooms whole for a visually appealing garnish as shown in pictures.
- Taste the sauce before mixing with pasta; add extra salt or balsamic vinegar if needed for more depth.
- Substitute extra virgin olive oil with regular olive oil or another vegetable oil if needed.
- Onion can be white, yellow, red, or replaced with shallots.
- Rosemary can be dried or fresh; oregano or thyme are good substitutes.
- Bay leaves can be substituted with sage.
- Tomato paste is essential for the sauce’s thickness; as a last resort, use Italian tomato puree.
- Recommended mushrooms include a mix of white and brown varieties like portobello, cremini, or baby bella.
- Basil can be substituted with fresh flat-leaf parsley.
- Balsamic vinegar can be substituted with reduced-sodium soy sauce or tamari.
- Store leftovers in an airtight container in the refrigerator for up to four days; if mixed with pasta, consume within 24 hours.
- Freeze the mushroom ragu in airtight containers or freezer bags for up to three months.
- Thaw frozen ragu by warming gently in a pot with a bit of water or in a microwave until hot.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg
