The Best Meatless Italian-Style Comfort Food: Wild Mushroom Ragu Pasta
Ragu is one of my all-time favorite Italian dishes, to eat and to cook. I’d even go so far as to say it’s my culinary specialty!
I was first discovered this style of Italian meat sauce while working at the fine dining Italian restaurant after college. I became obsessed with the ragu pasta dishes our chefs whipped up each week–so much that ragu was one of the first things I taught myself how to make!
In the 10+ years since, I haven’t stopped! We’ve shared plenty of ragu recipes here on PWWB over the years but, we’ve yet to share a meatless ragu…until now!
This Wild Mushroom Ragu might just be one of my all-time favorite pasta recipes we’ve shared. The combo of 3 types of mushrooms (both fresh and dried) creates the perfect mushroom flavor, while fragrant aromatics, fresh herbs, and a porcini-infused stock make the sauce rich and hearty. Trust me–you won’t miss the meat!
If you’ve tried our other ragu recipes, you’ll notice this one is different. First, the ingredient list is simpler–no soffritto or tomatoes, which lets the savory, earthy mushroom flavor shine. Plus, it cooks way faster than braised meat ragu–the sauce simmers for just 10 minutes!
You can whip up the coziest bowl of hearty ragu pasta any night of the week. Life doesn’t get much better than that–the ultimate meatless Italian comfort food!
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Quick Recipe Background ⇢ What is Ragu?
“Ragu” is a broad term for rich, slowly cooked Italian meat sauce. It’s hearty, intensely flavorful, and unlike marinara or tomato sauce, ragu is all about the meat. In fact, it’s almost more stew-like than the classic Italian sauces you might think of. But just like marinara, ragu is traditionally served with pasta, gnocchi, or polenta. And chances are, you’ve probably enjoyed the most famous ragu of all– bolognese!
The best part about making ragu is how versatile it is! You can create a showstopping sauce with almost any meat–slowly braised short rib ragu, homemade beef ragu, or chicken ragu – or go meatless with a hearty vegetable like eggplant or, of course, mushrooms!
If you’ve never made ragu before, don’t worry! I’ve been cooking all kinds of ragu for over 10 years (ever since my serving days!). It’s one of my absolute favorite things to cook, so you’re in good hands here.
Key Ingredients
Like the best Italian-style dishes, this vegetarian ragu recipe uses a very simple list of ingredients, but it’s all about using the highest quality you can find and giving them a little TLC to create an absolutely beautiful meal.
This wild mushroom ragu gives you all the rich, hearty flavor of a traditional ragu, using three kinds of mushrooms…
- Fresh mushrooms are irresistibly hearty and provide a meaty texture perfect for ragu. You can use whatever fresh mushrooms you love or what’s easiest to find. I love balancing fancy wild mushrooms like maitake (pictured, though oyster, chanterelle, and shiitake are great too!) with more affordable options like cremini (baby bella, also pictured–white button mushrooms work great too!).
- The third type of mushroom here is porcini–an Italian variety known for its rich, umami-packed flavor. Dried porcini mushrooms are usually more affordable and easier to find than fresh ones. They’re a cost-effective way to add big, bold flavor to your ragu, without splurging on pricier wild mushrooms. You can find them in the bulk section of most grocery stores, or grab them online. Just be sure to reconstitute the dried mushrooms in liquid to unlock their full flavor.
Other key ingredients:
- Aromatics – The base of this vegetable ragu sauce is a fragrant layer of yellow onion, garlic, and fresh thyme.
- Vegetable stock – Or vegetable broth, if that’s what you have on hand!
- Dry vermouth – Originating in France, dry vermouth is a fortified wine infused with herbs and botanicals. It has a slightly more complex flavor than wine and pairs beautifully with mushrooms! Using boldly flavored vermouth is especially important to build richness in a meatless dish. If you don’t have vermouth, you can also use a dry white wine.
- Grated parmesan and heavy cream – For an extra layer of richness and creaminess that helps bring the mushroom ragu pasta together.
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This entire mushroom ragu comes together in less than one hour–despite its quickness, we draw out tons of flavor in each step along the way!
Simply combine vegetable broth and dried porcini mushrooms in a small saucepan and simmer for about 10 minutes. Why? ⇢ This step is a total flavor booster! The warm broth softens the dried mushrooms, awakening their natural flavor and making them easy to chop up and add to wild mushroom ragu sauce. Plus, as the mushrooms reconstitute, they infuse a rich umami flavor into the broth, which is later used to build the mushroom ragu pasta.
*Mushroom Tip!
Resist the urge to add salt when you sauté mushrooms. Salt pulls out the mushroom’s natural moisture, preventing them from browning. Instead, season the mushrooms once they’ve browned and developed good color.
Start by heating some olive oil in a large, heavy-bottomed pot like a Dutch oven. Add the fresh mushrooms, stirring occasionally until they turn a deep golden brown. This takes a little while, but it’s so well worth the time! Why? ⇢ Browning the mushrooms creates rich umami flavor, through the Maillard reaction, and the best texture – soft but not mushy, with crispy browned edges. Be sure to work in batches, as needed, to avoid overcrowding the pan!
Once the fresh mushrooms are browned, use the same pot to cook onions until softened and fragrant. From there, add the chopped reconstituted porcini mushrooms, garlic, and fresh thyme. Why? ⇢ Cooking the aromatics releases their flavor and builds a strong foundation for the wild mushroom ragu sauce. Taking 10 minutes to get everything nice and browned creates richer flavor in the final dish.
Turn the heat up on the pan and pour in the dry vermouth, stirring constantly to scrape up any browned bits on the bottom of the pot. Simmer until the vermouth is almost completely absorbed into the aromatics – your kitchen will smell heavenly at this point! Why? ⇢ This step is known as “deglazing,” which is fancy-speak for adding a little bit of liquid to a hot pot. The steam from the liquid helps release the browned bits on the bottom of the hot pan – they’re full of flavor!
Build and simmer the mushroom ragu sauce. Build the ragu by stirring in the porcini-infused stock and grated parmesan cheese. Simmer until the ragu starts to thicken slightly. Finish by stirring in the heavy cream and browned mushrooms, then taste and add more salt or pepper as desired.
Vegetarian or Vegan Mushroom Ragu
For a vegetarian mushroom ragu, simply omit the parmesan or use your favorite rennet-free cheese in its place. For a completely vegan ragu, swap the parmesan with your favorite non-dairy alternative and omit the heavy cream or use your favorite non-dairy substitute in its place.
Serving Suggestions: Mushroom Ragu Pasta
What is the best pasta for mushroom ragu sauce? ⇢ Choose a wide, hearty pasta that can stand up to the heartiness of the ragu. Mushroom ragu pappardelle is one of my all-time favorites, but I also like to use mafaldine (pictured), as its ruffly edges add amazing texture. Other great mushroom ragu pasta options include rigatoni, paccheri, or a nice, big fusilli.
The most critical mistake I see home cooks make when serving pasta at home is plopping a beautifully braised sauce on top of a pile of pasta. Please don’t do this! You should always allow al dente pasta to quickly cook with a sauce to build a cohesive dish. This simple step is the secret to a restaurant-quality beef ragu! Learn more! ⇢ How to Cook Pasta Perfectly Every Single Time.
Storage and Reheating
This wild mushroom ragu only gets better with time–as the sauce sits, its rich flavors meld together. Feel free to prep the sauce ahead of time. It will keep in the refrigerator for up to 4 days. Check the Recipe Notes, below, for step-by-step guidance! Reheat in a skillet as you boil a fresh pot of pasta, toss it all together, and you’re good to go. Check the Recipe Notes, below, for step-by-step guidance!
I can’t wait for you to try this Wild Mushroom Ragu recipe! I truly believe it’s the best mushroom pasta dish you can make at home – and I’m pretty sure that once you try it, you’ll agree!
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations!
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Best-Ever Wild Mushroom Vegetable Ragu
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: serves 4-6 1x
- Category: Pasta Recipes, Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Best-Ever Wild Mushroom Ragu is seriously bold, rich, and flavorful Italian-style comfort food. And it’s totally meatless! Fragrant aromatics like garlic and fresh thyme simmer in a porcini mushroom-infused stock to create a rich and earthy mushroom flavor. Add some crispy pan-roasted wild mushrooms, freshly grated parmesan, and a drizzle of truffle oil for an extra-luxe finishing touch. Toss the hearty mushroom sauce into pappardelle or spaghetti noodles for a comforting mushroom ragu pasta. Or spoon the homemade mushroom sauce over gnocchi or creamy polenta for an extra-cozy meal.
Ingredients
- ½ cup olive oil, divided
- 16 ounces cremini mushrooms (baby bella), trimmed and sliced
- 16 ounces maitake mushrooms (or wild mushroom of choice), trimmed and torn into bite-sized pieces
- one 1-ounce package dried porcini mushrooms (see Recipe Notes)
- 2 cups vegetable stock or broth
- 1 large yellow onion, diced
- 6 cloves garlic, finely chopped or grated
- 1 teaspoon fresh thyme leaves (about 8–10 sprigs)
- 1 cup dry vermouth (see Recipe Notes)
- ½ cup grated parmesan
- ¼ cup heavy cream
- 12 ounces pasta of choice
- kosher salt and ground black pepper, to season
- for serving, as desired: black truffle oil, grated parmesan, finely chopped fresh herbs, etc.
Instructions
- Brown the fresh mushrooms: Add 3 tablespoons of olive oil to a large, heavy-bottomed pot (such as a Dutch oven) over medium-high heat. Once hot and shimmering, add half of the mushrooms. Stir to coat the mushrooms in the oil then cook, stirring occasionally, until deeply browned and golden, about 8-10 minutes. Once browned, season with a good pinch of kosher salt and ground black pepper as desired. Transfer the browned mushrooms to a plate and set aside. Repeat with the remaining mushrooms.
- Reconstitute the porcini mushrooms: Meanwhile, as the fresh mushrooms brown, reconstitute the dried porcini mushrooms. Add the vegetable broth and dried porcini mushrooms to a small saucepan over medium-high heat. Bring to a boil and reduce heat to maintain a gentle simmer. Simmer 10 minutes to reconstitute the mushrooms. Use a slotted spoon or spider strainer to remove the mushrooms from the pot, allowing all excess liquid to drain back into the pot. Remove the porcini-infused stock from the heat and set aside for later use. Transfer reconstituted porcini mushrooms to a cutting board and finely chop. Set aside.
- Cook the aromatics: Once the fresh mushrooms are browned, cook the aromatics. Add the remaining 2 tablespoons olive oil to the same pot used to brown the mushrooms. Reduce heat to medium. Once hot and shimmering, add the onions. Season with ½ teaspoon kosher salt and ground black pepper, as desired. Cook, stirring occasionally, until softened and fragrant, about 5-6 minutes. Add the chopped porcini mushrooms from Step 2 and cook, stirring occasionally, until most of the moisture is cooked out, about 1-2 minutes. Add in the garlic and fresh thyme. Cook, stirring constantly, until fragrant, about 1-2 minutes longer.
- Boil the pasta: While the aromatics soften, it’s a great time to get your pasta going. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until the pasta is cooked to al dente according to package directions. Carefully dip a liquid measuring cup into the pot, reserving about 1 cup of the starchy pasta water, and set aside. Carefully drain the pasta – do NOT rinse it!
- Deglaze: Increasing the heat to medium-high, pour the dry vermouth into the pot. Stir constantly, using a wooden spoon to scrape up any browned bits that may have formed at the bottom of the pot. Cook for 3-4 minutes, until the vermouth is almost completely absorbed into the aromatics.
- Build and simmer the mushroom ragu: Add the porcini-infused stock from Step 3 to the pot, along with the grated parmesan. Stir to combine. Bring the ragu to a boil, then reduce to a simmer. Simmer 5-7 minutes, until thickened slightly. Stir in the heavy cream and the browned mushrooms from Step 1. Taste and adjust seasonings as desired.
- Finish the wild mushroom ragu pasta: Add the cooked pasta to the pot with the wild mushroom ragu sauce, tossing to coat. The wild mushroom ragu should evenly coat the pasta. Add in some of the reserved pasta water if the ragu needs to loosen up a little; add in an extra handful of parmesan if it needs to tighten up a little. Cook over medium heat for 1-2 minutes, allowing the pasta to meld with and absorb some of the wild mushroom ragu.
- Serve: Portion the wild mushroom ragu pasta into individual pasta bowls, topping with additional grated parmesan and chopped fresh herbs as desired. For an extra-luxe finishing touch, I like to finish each bowl with the lightest drizzle of black truffle oil. Serve immediately. Enjoy!
Notes
- Ingredient Notes:
- Best mushrooms for mushroom ragu: I like to make wild mushroom ragu using 2 types of fresh mushrooms – I like to splurge for really beautiful wild mushrooms – maitake (pictured), oyster, chanterelle, and shiitake are all great – but then balance them out with more cost-effective mushrooms like simple white button mushrooms or cremini (baby bella) mushrooms (pictured). Use what you love most or what’s most readily available to you.
- Porcini mushrooms are an Italian mushroom with an especially rich and deep umami flavor. Dried porcini mushrooms are cost-effective and typically more readily available throughout the year here in the States. Look for them in the bulk section or sold in 1-ounce packages at grocery stores or natural food stores that stock dried mushrooms. You can also easily purchase dried porcini mushrooms online.
- Dry vermouth: Originating in France, dry vermouth is a fortified wine infused with herbs and botanicals. Since dry vermouth is more boldly flavored than the average cooking wine, it adds an extra punch of aromatic goodness to whatever you’re cooking. If you don’t keep dry vermouth on hand, feel free to swap it out in this wild mushroom recipe with an equal amount of dry white wine, dry sherry, or dry marsala.
- Vegetarian and/or vegan mushroom ragu: This wild mushroom ragu recipe is naturally meatless. For a vegetarian version, omit the parmesan or use your favorite rennet-free parmesan. To take it a step further and make it vegan, opt for your favorite non-dairy parmesan and omit the heavy cream or use your favorite non-dairy substitute.
- Make-Ahead, Storage and Reheating Instructions:
- Make-Ahead: Mushroom ragu sauce stores incredibly well – it’s the type of thing that gets even better as it sits and its flavors have the chance to meld together. To store, prep the sauce through Step 6 of Recipe Directions, above. Once cooled, transfer to an airtight container and store in the refrigerator for 4-5 days. Whip up a batch of mushroom ragu pasta during the week by reheating the wild mushroom ragu sauce in a skillet, and completing the recipe according to Steps 4 + 7-8, above.
- Storage and Reheating: Leftover mushroom ragu pasta will keep, stored in an airtight container in the refrigerator, for up to 4 days. Reheat on the stovetop or in the microwave, adding an extra splash of water or cooking stock to loosen up the ragu sauce as needed, until warmed through.
- 15-Minute Meal Prep: Nearly all of the active prep work for this mushroom ragu recipe comes from prepping the veggies. Slice and dice in advance to get a head start on your mushroom ragu – it takes 15 minutes, tops:
- Dice 1 medium yellow onion and store in an airtight container in the refrigerator for up to 1 week. (<5 minutes active prep)
- Clean, trim and prep the mushrooms as indicated in the Ingredients List, above. Place them in a paper towel-lined bowl and store in the main compartment of your refrigerator for up to 5 days. (10 minutes active prep)
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Expensive recipe but 100% worth it if you want to impress. It’s easily the best meal I have made.
Wow Isobel, thank you so much for the kind review! So thrilled to hear you loved this ragu – it’s a special one! 🙂
I have never left a comment on a recipe ever, but this was so good more people should consider it! I paired it with fresh almond flour noodles. I love pasta, worked in the hospitality industry and considered a career in the culinary field at one point. Definitely restaurant quality – better than most of the best Italian restaurants in Washington DC. Kudos! Thanks!
Thank you so much for leaving a review, R! We really appreciate it, and we’re so glad to hear you loved this ragu! 🙂
This was absolutely delicious
Hi Jeremie! We’re so glad you enjoyed, thank you for leaving a comment!! 🙂
This was divine. Another home run for my family! Simple yet restaurant quality. Thank you for creating another recipe to add to my rotation!
Thanks so much Kristina! So thrilled to hear that you loved it & have found a new fave! 🙂