Description

This easy mushroom ragu recipe is a versatile, comforting, and hearty dish perfect for busy weeknights, offering a rich, earthy aroma while it simmers gently. It’s also great for meal prep and can be customized for various dietary needs.

Ingredients

Scale

3 tablespoons olive oil, divided
700 grams mixed mushrooms (cremini, shiitake)
1 medium yellow onion (200g), finely diced
4 cloves garlic, minced
2 teaspoons smoked paprika (sweet or hot)
1 teaspoon dried thyme
1 bay leaf
2 tablespoons tomato paste
400 grams canned crushed tomatoes
500 mL vegetable stock
1 tablespoon apple cider vinegar
0.5 teaspoon freshly ground black pepper, or to taste
0.25 teaspoon fine sea salt, or to taste
0.25 cup slivered almonds (for Gremolata)
0.5 cup fresh flat-leaf parsley, finely chopped (for Gremolata)
1 large lemon, zested (for Gremolata)
1 clove garlic, very finely minced (for Gremolata)

Instructions

Sauté Mushrooms: Heat 2 tablespoons olive oil in a large, heavy-bottomed pot over medium-high heat. Add the chopped mushrooms and cook, stirring occasionally, until deeply browned and much of their liquid has evaporated (about 8-10 minutes). Remove the browned mushrooms and set aside.
Build Flavor Base: Reduce the heat to medium, then add the remaining 1 tablespoon olive oil to the pot. Add the finely diced yellow onion and cook until softened and translucent (about 5-7 minutes). Stir in the minced garlic and cook for another 1 minute until fragrant.
Toast Spices: Stir in the smoked paprika, dried thyme, and tomato paste. Cook, stirring constantly, for 2 minutes to toast the spices and deepen the rich flavor of the tomato paste.
Simmer Ragu: Return the browned mushrooms to the pot. Add the crushed tomatoes, vegetable stock, bay leaf, and apple cider vinegar. Stir well to combine everything. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 45 minutes to 1 hour, stirring occasionally, until the mushroom ragu has thickened and the flavors have melded into a harmonious sauce.
Prepare Gremolata: While the ragu simmers, prepare the Toasted Almond Gremolata. In a small dry skillet over medium-low heat, toast the slivered almonds, stirring frequently, until lightly golden and fragrant (about 3-5 minutes). Immediately transfer to a small bowl to cool. Once cooled, combine the toasted almonds with the finely chopped parsley, lemon zest, and very finely minced garlic.
Season and Serve: Remove the bay leaf from the ragu. Season the mushroom ragu with salt and freshly ground black pepper to taste. Spoon a generous portion over your chosen base (like pasta or polenta) and liberally scatter the Toasted Almond Gremolata over the top.

Notes

If your ragu seems too thick, add a splash more vegetable stock; if too thin, simmer uncovered for a few more minutes to reduce the liquid. For low-carb options, enjoy over zucchini noodles or steamed green beans. To make it a vegan dish, ensure your vegetable stock is plant-based and omit any dairy garnishes. Store leftovers in an airtight container for up to 3-4 days.

Prep Time: 25 minutes
Cook Time: 55 minutes
Category: Main Course
Method: Stovetop
Cuisine: General

Nutrition

Serving Size: 1 cup (240 g)
Calories: 250 calories
Sugar: 10 g
Sodium: 350 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 6 g
Protein: 7 g
Cholesterol: 0 mg

Keywords: mushroom ragu, easy dinner, weeknight meal, meal prep, vegetarian, vegan-adaptable, comforting, stovetop, healthy