This vegan mushroom ragu uses a variety of mushrooms for both flavour and texture and features big and bold Mediterranean flavours!
A Mushroom Stew!
I am neither vegan nor vegetarian, but find myself cooking “sans meat” on a pretty regular basis.
I’m a cook and a greedy eater, so as far as I am concerned if it tastes good it goes.
Mushrooms are an ideal ingredient to cook this way because they are both hearty and boldly flavoured. They also have a texture that I love when they are slowly cooked.
Yes, the shrooms in this ragu are very mushroomy… If that is not your thing then this recipe is definitely not for you!
What Mushrooms To Use.
My honest answer to this is all of them. Seriously mix and match to make up the weight.
Chestnut mushrooms, oyster mushrooms, portobello, button, it will just work.
Porcini mushrooms would be amazing but they are pricey, so I use dried porcini mushrooms.
Make sure you use the steeping liquid too as it adds so much flavour.
Some varieties of dried mushrooms will leave a little grit in the steeping liquid. It is best to check this and strain if needed, the brand I use is always squeaky clean.
One thing to avoid in this recipe is frozen mushrooms.
I love frozen wild mushrooms and use them in a few dishes, most notably my cream of wild mushroom soup.
But they do have a pretty high water content, which does not work in this recipe at all.
Whilst developing this recipe I always had one dish in mind as a serving partner. That was a nice cheesy polenta made using gruyere cheese.
If you are sticking with the vegan thing then you could try some nutritional yeast or vegan cheese. Neither products I am really familiar with.
But this ragu would work wonderfully with some pasta because let’s face it ragu and pasta!
But what pasta would I choose? Well, my first choice would be something big and strong so Orecchiette would be a good start.
Moving on from that, it would also work really well with some fettuccine.
Essentially any pasta with a lot of surface area, the sauce is too thick to work well with things like penne.
But I am also rather fond of serving this up on a simple baked potato with some lovely nutty gruyere cheese.
This rich mushroom ragu recipe is the perfect vegetarian meal and is served on a wonderfully comforting cheesy Gruyere polenta.
- 15 g (0.5 oz) Dried Porcini Mushrooms
- 150 g (5.5 oz) Banana Shallots
- 2 Tbsp Oil
- 500 g (17.5 oz) Mixed Mushrooms
- 4 Cloves Garlic
- 100 ml (3.5 floz) Red Wine
- 200 g (7 oz)Tomatoes
- 1 Tsp Tomato Puree
- 1 Tsp Dried Thyme
- 1 Bay Leaf
- Salt to Taste
- Pepper to Taste
- Add 100ml of boiling water to the dried mushrooms and allow them to steep.
- Heat a pan over a medium heat and when warm add half of the oil.
- Remove the skins from the banana shallots and cut in half lengthways and cook for 15 minutes until nicely coloured.
- Cut the mushrooms and cut them into 3-4cm chunks.
- Finely slice the garlic cloves.
- Remove the onions from the pan and set aside.
- Add the remaining oil and turn the heat up to medium high.
- When hot add the mushrooms and garlic, season well with salt and pepper and then fry until golden. This should take about 10 minutes.
- Pour in the wine and reduce by half.
- Chop the tomatoes as finely as you can but do not blend.
- When the wine has reduced add in the tomatoes, tomato puree, shallots, thyme and bay leaf.
- Finally, add in the soaked mushrooms along with the poaching liquid and cook on low for an hour.
- Stir occasionally and about halfway through the cooking do a taste test and add more salt if required.
Not all wine is vegan so if that is important to you then read the label, but if it is important to you then you know this anyway!
Amount Per Serving: Calories: 342Total Fat: 16gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 308mgCarbohydrates: 42gFiber: 10gSugar: 20gProtein: 8g
Calorific details are provided by a third-party application and are to be used as indicative figures only.