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Vegan mushroom ragu served with creamy polenta and fresh parsley.
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Vegan Mushroom Ragu Recipe

This rich mushroom ragu loaded with field, oyster and dried porcini mushrooms and finished with mushroom ketchup is the perfect vegan and vegetarian ragu/sauce to serve with pasta, polenta or even spooned over a baked potato.
Course Main Course
Cuisine Modern European
Diet Vegan, Vegetarian
Keyword mushroom ragu, ragu mushroom sauce, vegan mushroom ragu
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 2 Servings
Calories 366kcal
Author Brian Jones

Ingredients

  • 300 g Mushrooms 4 cups chopped (I use large field mushrooms)
  • 20 g Dried Porcini Mushrooms ½ Cup
  • 100 ml Boiling Water ⅓ Cup + 2 Tbsp
  • 1 Small-Medium Echalion or Banana Shallot 35g
  • 4 Garlic Cloves
  • 3 tablespoon Olive Oil
  • 150 g Oyster Mushrooms 2 Cups sliced
  • ½ teaspoon Dried Thyme
  • ½ teaspoon Dried Rosemary
  • ½-¾ teaspoon Salt
  • ¼ teaspoon Black Pepper freshly ground
  • 125 ml Red Wine ½ Cup
  • 125 ml Tomato Passata ½ Cup
  • 1 tablespoon Mushroom Ketchup

Instructions

  • Roughly chop the field mushrooms, place them in a food processor and pulse them to a rough "crumb".
    Mushroom Ragu Process Shot 1 of 8
  • Pour the boiling water over the dried mushrooms and allow them to steep for 15 minutes.
    Mushroom Ragu Process Shot 2 of 8
  • Cut the shallot in half, peel it and dice it as finely as you can.
  • Peel the garlic cloves and dice them as finely as you can.
  • Heat the olive oil in a 28cm or 11" frying pan over a medium heat, add the shallots and garlic and soften for 2 minutes.
    Mushroom Ragu Process Shot 3 of 8
  • Add the pulsed mushrooms and cook for 10-12 minutes; you want to drive off almost all of the moisture.
    Mushroom Ragu Process Shot 4 of 8
  • Tear or slice the oyster mushrooms into strips 5-6mm (¼") wide whilst the other mushrooms are cooking.
  • Drain the dried mushrooms, keeping the soaking liquid, and chop them as finely as you can.
  • When the mushrooms are nicely cooked, add the oyster mushrooms, thyme, rosemary, salt and pepper, then fry for 4-5 minutes.
    Mushroom Ragu Process Shot 5 of 8
  • Turn the heat up to high, pour in the red wine and add the chopped porcini mushrooms and cook until the wine has almost completely evaporated.
    Mushroom Ragu Process Shot 6 of 8
  • Add the tomato passata and reserved soaking juices from the porcini mushrooms and bring to a boil. Reduce the heat, and simmer for 10-12 minutes.
    Mushroom Ragu Process Shot 7 of 8
  • Stir through the mushroom ketchup and cook for a final minute before serving.
    Mushroom Ragu Process Shot 8 of 8

Video

Notes

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!

Nutrition

Serving: 1 | Calories: 366kcal | Carbohydrates: 28g | Protein: 10g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 1315mg | Potassium: 1274mg | Fiber: 6g | Sugar: 8g | Vitamin A: 334IU | Vitamin C: 12mg | Calcium: 47mg | Iron: 4mg
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