Description
A hearty and flavorful Mushroom Ragù simmered with aromatic vegetables, herbs, and crushed tomatoes, served over creamy polenta. This comforting vegetarian dish balances savory mushrooms with a rich, thickened sauce and is perfect for a cozy meal.
Ingredients
Scale
Sauce
- 2 Tbsp butter or olive oil
- 2 medium shallots, finely chopped
- 2 celery ribs, minced
- 1 large carrot, grated
- 4 large garlic cloves, minced
- 2 lbs mixed mushrooms (cremini, shiitake, portobello, or oyster), sliced 1/4-inch thick
- 1 (28 oz) can crushed tomatoes
- 1 1/2 tsp sea salt
- 1/4 tsp freshly cracked black pepper
- 1 1/2 tsp dried basil, oregano, thyme, or Italian seasoning
- 1/4 tsp ground nutmeg
- 1 tsp sugar
- 1 cup vegetable stock or red wine
To Serve
- Grated Parmesan, for serving (optional)
- Thinly sliced fresh basil leaves, for serving (optional)
- Creamy polenta, for serving
Instructions
- Sauté Vegetables: In a large saucepan over medium heat, heat butter or olive oil until it glistens. Add finely chopped shallots, minced celery, and grated carrot, cooking for about 5 minutes until the vegetables become tender. Add minced garlic and cook for an additional minute until fragrant.
- Cook Mushrooms: Stir in the sliced mixed mushrooms and cook for about 10 minutes until they soften and release their moisture. If any ingredients stick to the pan, deglaze by adding 1/4 cup of water before the mushrooms release their liquid to prevent burning.
- Add Tomatoes and Seasonings: Pour in the crushed tomatoes along with sea salt, freshly cracked black pepper, dried herbs (basil, oregano, thyme, or Italian seasoning), ground nutmeg, sugar, and vegetable stock or red wine. Stir well to combine.
- Simmer Sauce: Bring the mixture to a simmer over high heat, then reduce the heat to medium-low. Let the sauce gently simmer for 10-15 minutes until it thickens to a rich ragù consistency, stirring occasionally.
- Serve: Spoon the mushroom ragù over creamy polenta and top with grated Parmesan and fresh basil leaves if desired. Enjoy immediately.
Notes
- For a vegan version, use olive oil instead of butter and omit Parmesan cheese.
- Vegetable stock or red wine can be substituted depending on your preference; red wine will add depth to the sauce.
- Feel free to use your favorite mushroom types or any combination you prefer.
- Deglazing the pan prevents burning and helps develop the flavor in the ragù.
- Make creamy polenta from scratch or use prepared polenta as a time-saver.
