Are you tired of the same old pasta dishes? Want to impress your dinner guests with a restaurant-worthy meal? Look no further than this delicious mushroom ragù recipe from 101 Cookbooks. This savory and hearty sauce is perfect for elevating any dish, from simple spaghetti to gourmet gnocchi. But how do you make it like a pro? In this blog post, we’ll share our top tips and tricks for mastering the art of making mushroom ragù. Whether you’re an experienced cook or just starting out, these notes will help take your culinary skills to the next level. So grab your apron and let’s get cooking.
- 1 ½ -2 pounds of mixed mushrooms, cleaned and trimmed
- 2 (28-ounce) cans of crushed tomatoes
- 5 dried red chiles (chile de árbol), stemmed and torn into small pieces
- 1 cup of heavy cream or cashew cream, room temperature
- 3 stalks of celery, finely diced
- 3 medium carrots, finely diced
- 1 large yellow or white onion, finely diced
- 1 head of garlic, peeled and chopped
- 1 tablespoon of dried oregano
- ¼ cup of porcini powder
- 2 vegetable bouillon cubes or 2 tablespoons of homemade bouillon powder
- 7 tablespoons of extra-virgin olive oil
- 1 cup of white wine
- 2 cups of water
- 1 teaspoon of fine-grain sea salt
- Zest of one lemon
- Begin this delicious mushroom ragù recipe by preheating your oven to 250° F. Then you’ll want to prepare your mushrooms by chopping them very finely. If you’re finding that it’s taking too long to chop it by hand, you can use a food processor while working in batches. Just ensure that you don’t overuse the food processor or else you’ll make a mushroom paste.
- Next, take a large oven-safe pot or Dutch oven and heat your olive oil over medium heat. Once it’s hot enough, stir in your onion, celery, carrots, garlic, red chile, and salt. Cook these ingredients down while stirring occasionally, for about ten minutes or so. Cook until the vegetables have softened a bit and the onions are translucent.
- At this point, stir in your chopped mushrooms as well as the porcini powder and allow them time to cook so that the mushrooms can release their moisture. This should take about 5 minutes or so. After 5 minutes, add in your wine, water, and bouillon. If you need to, break up the bouillon and cook the ingredients for another 3 minutes.
- Add the tomatoes next and bring everything to a simmer. Crush the oregano between your two palms and add the pieces in the pot. Depending on whether or not you’d like your ragù to be creamy or not, you’ll sit in the optional creme.
- Taste the ragù and adjust the seasoning with more salt if needed and stir in the lemon zest. Cover the pot and transfer it into the oven, allowing the pot to cook for 1-3 hours. Ideally, you’d like the ragù to have thickened and concentrated before removing it from the oven. You can then either eat the ragù immediately, allow it to cool completely before refrigerating it for up to a few days, or freeze it for a couple of months. Enjoy!
In addition to being delicious on its own, mushroom ragù is also a versatile dish that can be served with a variety of different side dishes. Polenta: This traditional Italian dish is the perfect accompaniment for a hearty ragù. Serve your mushroom ragù over a bed of creamy polenta for a truly satisfying meal. Roasted vegetables: For a light and healthy side dish, roast up some seasonal vegetables to serve alongside your mushroom ragù. Try pairing it with roasted Brussels sprouts, sweet potatoes, or carrots for a nourishing and flavorful meal.
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