Wild Mushroom Ragu Recipe

Name: Wild Mushroom Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried porcini mushrooms; Extra virgin olive oil; 1 onion, cut into 1/4-inch dice; Pinch of crushed red pepper; Kosher salt; 2 cloves garlic, smashed and finely chopped; 2 pounds assorted fresh mushrooms (porcini, shiitake, oyster, and cremini are all great), trimmed, cleaned, and cut into bite-size pieces; 1 cup dry white wine; 1 to 2 cups chicken or veggie stock (see page 85); 1 thyme bundle, tied with butchers twine; 1 bay leaf

Servings: persons

1/2 cup dried porcini mushrooms
Extra virgin olive oil
1 onion, cut into 1/4-inch dice
Pinch of crushed red pepper
Kosher salt
2 cloves garlic, smashed and finely chopped
2 pounds assorted fresh mushrooms (porcini, shiitake, oyster, and cremini are all great), trimmed, cleaned, and cut into bite-size pieces
1 cup dry white wine
1 to 2 cups chicken or veggie stock (see page 85)
1 thyme bundle, tied with butchers twine
1 bay leaf

1
Soak the porcini in 3 cups hot water until very soft, about 30 minutes.
2
Coat a large wide saucepan generously with olive oil and bring to medium-high heat.
3
Add the onion and red pepper and season with salt; cook until the onion is soft and aromatic, 8 to 10 minutes.
4
Add the garlic and cook for 2 to 3 minutes more.
5
Add the fresh mushrooms, season with salt, and saute until soft, 8 to 10 minutes.
6
Add the wine and continue cooking until reduced by half, 5 to 6 minutes more.
7
Using your hand, scoop the porcini out of the soaking water, being careful not to disturb the wateryou want the crud to stay settled.
8
Put the porcini in a food processor, ladle in about 1/2 cup of the soaking liquid, and puree to a very smooth paste.
9
Add the porcini paste, 2 cups of the porcini water, and 1 cup of the stock to the pan; toss in the thyme bundle and the bay leaf.
10
Taste and season with salt if needed.
11
Bring the liquid to a boil (BTB) and reduce to a simmer (RTS).
12
Simmer for 25 to 30 minutes, adding more stock if needed; this sauce should be saucy but not soupy.
13
Remove the thyme bundle and bay leaf before serving.
14
Serve tossed with pasta or gnocchi or over polenta.

135

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup dried porcini mushrooms, Extra virgin olive oil, 1 onion, cut into 1/4-inch dice, Pinch of crushed red pepper, and more.

Yes, Wild Mushroom Ragu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Mushroom Ragu

How did you like this recipe?

Frequently Asked Questions