Mushroom Ragu

Mushroom Ragu

To make this mushroom ragu, I turned to a Bolognese recipe from the Epicurious bookazine Italy and made educated adaptations.  Rosemary and red wine create a warmth and depth of flavor and the fresh cooked mushrooms combined with finely diced carrots make a hearty texture.

Hearty Mushroom Ragu

Mushroom Ragu

  • Servings: 4
  • Print

Hands-On Time: 25 Minutes

Special Equipment: Heavy bottomed large pot or Dutch Oven


  • 1&1/2 – 2 Lbs Mixed Mushrooms
  • 2 Large Carrots, Finely Diced
  • 1 Celery Stalk, Finely Diced
  • 1 Yellow Onion, Finely Chopped
  • 2 Tbsp Butter Or Olive Oil
  • 2 Tsp Finely Chopped Fresh Rosemary
  • 3 Tbsp Tomato Paste
  • 1/2 Cup Dry Red Wine
  • 2 Cups Chicken Broth
  • 1 Whole Sprig Fresh Rosemary
  • 1 Bay Leaf
  • Salt and Pepper to taste


  • Remove the stems from the mushrooms and brush caps to remove any loose dirt.
  • Slice all the mushroom caps into approx 1/4″ slices.
  • Heat butter over medium heat in the Dutch Oven, then add the chopped rosemary.
  • Add the carrots, celery and onion and cook until tender, 8-10 minutes, stirring regularly.
  • Add the mushrooms and gently fold into the vegetable mixture.  Cook until volume is reduced by a little more than half, about another 10 minutes, stirring regularly.
  • Add the tomato paste and stir to throughly incorporate.
  • Add the wine and bring to a boil, again stirring to mix liquid throughout.
  • Add the chicken broth, rosemary sprig and bay leaf and bring to a simmer.
  • Season with salt and pepper, partially cover (leave a small steam vent) and simmer for 45 minutes.
  • Stir once more and add any additional salt and pepper to taste.
  • Serve immediately over pappardelle pasta or polenta, with fresh parmesan cheese.  (My favorite polenta recipe can be found here.  I typically the butter and parmesan measurements way back, and it’s still delicious.)


Mushroom Ragu Served with Polenta and Parmesean Cheese

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