Wild Mushroom Ragu Recipe

Indulge in our exquisite recipe for Wild Mushroom Ragu. A luscious and hearty sauce brimming with an array of wild mushrooms is served with fettuccine pasta, and it is mouthwatering! This recipe is uncomplicated and can be prepared quickly, ready to be savored in just 30 minutes.

A white bowl filled with wide pasta topped with a wild mushroom ragu.

Wild Mushroom Ragu Recipe

This recipe delivers a rich, earthy flavor and a hearty ragu – without any meat. It consists of 3 kinds of mushrooms: white button, shitake, and oyster mushrooms. Plus, this mushroom ragu is cooked in ONE skillet! Delish! If you love recipe for mushrooms, then try our Peas and Mushrooms Recipe, Risotto Con Funghi (Mushrooms, and Easy Sauteed Mushrooms. And, for another pasta dish, don’t miss our Wild Mushroom with Cognac & Truffle.

A Delicious Ragu

This “meatless” ragu is easy to make, and amazingly delicious! A boldly flavored sauce, and it is exquisite when tossed with pasta, or served with polenta. And, it is an ideal dish for vegetarians, and even vegans, (if they use vegan butter).

While other Italian ragu’s require time to cook it slowly, this does not. It takes about 30 minutes to make it and it’s ready to serve.

A forkful of fettuccine pasta and mushroom ragu.

Quick Notes & Tips…

  • You can also add porcini mushrooms as well, but I couldn’t find any at our local supermarket and decided to omit it in our recipe.
  • The pasta tends to absorb most of the sauce quickly. Drizzle a little extra virgin olive oil over every dish before serving. (it’s the best!)
  • This meal is economically inexpensive.
  • The total cost of all three packages of mushrooms was $10.00.
  • Plus, add the cost of the pasta and a few additional ingredients, and this meal for a family of 4 costs about $25.00. That’s amazing!

Ingredients Needed:

For our wild mushroom ragu, you will need the following ingredients:

  • OLIVE OIL: Choose only the “best quality” of extra-virgin olive oil when making our wild mushroom ragu.
  • VEGETABLES: All you will need is 1 onion and 4 large garlic cloves.
  • WHITE BUTTON MUSHROOMS: You will need about 1 pound (16 ounces), and it is best to choose “already sliced” for easy prep.
  • SHITAKE MUSHROOMS: Choose a package of “already sliced” shitake mushrooms for a quick prep! And about 5 ounces or more is preferred.
  • OYSTER MUSHROOMS: A small package will suffice, about 3.5 ounces. Then rinse and coarsely chop them.
  • PROSECCO or WINE: You will need about 1/2 cup of prosecco, or dry white drinking wine. This will enhance the flavor of the mushrooms. You can also substitute with Vermouth if you have any on hand.
  • BUTTER: Choose good quality butter for this recipe. The sauce is mainly made with extra virgin olive oil and butter to enrich the mushroom sauce.
  • SEASONINGS: You will only need 3 seasonings – cayenne pepper, Himalayan salt, and freshly cracked black pepper.
  • FRESH HERBS: Fresh thyme is for aromatic flavor, and some fresh parsley is to be used as a garnish. But it doesn’t hurt to add some into the ragu too.
  • PASTA: Choose 1 pound (16 ounces) of Fettuccine pasta. You can also use pappardelle pasta with this recipe as well.
  • GRATED CHEESE: This dish needs a “salty cheese” to pop the flavors! Best to serve it with grated pecorino cheese at the table. It’s DIVINE!
A white bowl filled with cooked wide noodle pasta topped with a mushroom sauce.

How To Make Wild Mushroom Ragu?

There are 4 easy steps to making this easy mushroom ragu. Plus, our full recipe card is located at the bottom.

Directions To Make It:

  1. STEP 1: Rinse and drain the mushrooms.
Packages of wild mushrooms, and sliced mushrooms draining in a colander.

2. STEP 2: Saute the diced onion and garlic until they are translucent. Then add the white button mushrooms first. They take the longest to cook down and brown, about 10 minutes.

A stainless skillet with with diced onions in a large skillet, and sliced mushrooms in the other photo.

3. STEP 3: Next, toss in fresh thyme, then shitake mushrooms. Simmer for a few minutes, then add in the butter.

A stainless steel skillet filled with raw wild mushrooms sautรฉing in a skillet with butter and thyme.

4. LAST STEP: Coarsely chop the oyster mushrooms, toss them into the skillet, and saute for an additional minute or two. Pour in the prosecco and add the seasonings, stir to combine. Then cover it with a lid, and turn off the heat. Taste the mushroom ragu, and adjust the seasonings to your preference.

A stainless steel skillet with Oyster mushrooms and sautรฉing in a skillet.

5. FINALLY: Cook the pasta, drain, and combine 1/3 of the mushroom mixture, and then serve with extra mushroom mixture on top.

Don’t forget the grated pecorino cheese at the table for serving! (It’s awesome!)

… and ENJOY!!

Are Wild Mushrooms Rich in Nutrients?

Yes, wild mushrooms are amazingly rich in nutrients, including:

  1. A great source of fiber, protein, vitamins, minerals, enzymes, and antioxidants.
  2. Low in calories, as well as fat and cholesterol-free.
  3. They even contain unique compounds called polysaccharides and beta-glucans, believed to support immune function and overall well-being.
  4. Plus, a good source of blood-pressure-regulating potassium, and are high in selenium, a mineral with antioxidant properties.

For Extra Richness

Before serving, drizzle a little extra virgin olive oil over every dish. Or you can try any of these additional options for extra richness – offering the restaurant quality.

  • Optional #1: Black Truffle Oil, drizzle a very small amount into the pasta, and toss to combine before serving. Not too much – or it will overpower the ragu flavor.
  • Optional #2: Browned Butter, place 4 tablespoons of butter in a small skillet for a few minutes, until it turns light brown. Then pour and toss that into the pasta and some mushroom mixture to coat the pasta stands before serving.
  • Optional #3: Heavy Cream, add a 1/4 cup of heavy cream to the mushroom mixture, and simmer for 2 minutes, until it thickens for a creamy ragu.

To Store and Reheat…

STORING: Any leftover mushroom ragu will keep fresh, sealed in a container, in the refrigerator, and for up to 3 days.

TO REHEAT: Reheat the mushroom ragu on the stovetop, and heat until it is heated through.

A pasta bowl filled with pasta topped with mushroom and grated cheese on top, plus a forkful of it too.

More Delicious “Ragu” Recipes…

Your comments help us! Have you tried our Wild Mushroom Ragu Recipe? Let us know and leave a comment below, and don’t forget the stars! We’d love to hear from you.

A white bowl filled with wide pasta topped with a wild mushroom ragu.

Wild Mushroom Ragu Recipe

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Wild Mushroom Ragu is a luscious and hearty sauce brimming with an array of wild mushrooms, served with fettuccine pasta. It's mouthwatering! Easy to make, delicious tasting, and loaded with nutrients!

Ingredients

  • 4 Tbsp. extra virgin olive oil - divided, plus extra for serving
  • 1 large onion - diced
  • 4 large cloves of garlic- finely chopped
  • 16 ounces (453g) of sliced White Button Mushrooms - rinsed, drained
  • 5 ounces (141g) sliced Shitake Mushrooms - rinsed, drained
  • 1/4 cup (4 Tbsp./ 56.7g) of butter
  • 3.5 ounces (100g) Oyster Mushrooms - rinsed, drained and coarsely chopped
  • 1 tsp. fresh thyme leaves
  • 1/2 cup of prosecco or dry white wine
  • 1/8 tsp. cayenne pepper
  • 1 tsp. Himalayan salt
  • fresh cracked black pepper, about 6 turns
  • 1 pound (16 ounces/453 g) Fettuccine pasta
  • grated pecorino cheese at the table

Instructions

  1. In a large, deep skillet, heat 2 tablespoons of olive oil on moderate heat. Toss in the diced onion and garlic. Sauté for about 2 to 3 minutes, stirring occasionally.

SAUTE AND BROWN THE MUSHROOMS:

  1. NEXT, toss in the butter and White Button Mushrooms only. Add the remaining 2 tablespoons of extra virgin olive oil and sauté the mushrooms, stirring occasionally, until brown, about 8 to 10 minutes.
  2. Stir in the fresh Thyme, and toss in the Shitake Mushrooms. Sauté the mushrooms for an additional 5 minutes, stirring occasionally.
  3. Next, add in the Oyster mushrooms. Then lower the heat and simmer for additional 3 minutes.
  4. Pour 1/2 cup of prosecco (or white wine, or vermouth) into the mushroom mixture. Sir the mushrooms mixture with a wooden spoon, scraping the bottom of the pan while stirring. Simmer on the lowest heat, until it reduces a little.
  5. Season the mushroom ragu with cayenne pepper, salt, and fresh cracked black pepper. STIR and COVER with a lid. Turn off the heat. Keep the mushroom ragu covered to keep warm while you boil the pasta.

COOK THE PASTA:

  1. Bring a large pot of water to a boil, toss 2 teaspoons of salt into the water. Then toss in the fettuccine pasta, and cook it according to the directions on the package, or until it is al-dente. Reserve about 1/2 cup of salty pasta water and set it aside. Drain the pasta. (Do not rinse).

COMBINE THE PASTA with MUSHROOMS:

  1. Add the drained pasta back into the pot, take about 1/3 of the mushroom mixture and add it to the pasta, toss to coat the pasta. If you need to add some liquid, pour in a small amount of reserved pasta water while tossing.
  2. Serve fettuccine pasta in individual bowls, spoon some mushroom ragu on top and serve. Here is where you can drizzle lightly with extra virgin olive oil over the mushrooms.
  3. Serve dishes with some grated pecorino cheese on top and a sprinkle of freshly chopped parsley. Serve immediately.
  4. Yields: 4 to 6 servings

Notes

FOR EXTRA RICHNESS:

Just before serving...

Option #1: Black Truffle Oil - drizzle a very small amount into the pasta and toss before serving. Not too much, you don't want to overpower the flavor of mushrooms.


Option #2: Browned Butter - place 4 tablespoons of butter in a small skillet for a few minutes, until it turns light brown. Pour and toss that into the pasta along with some of the mushroom mixture to coat the stands of pasta.

Optional #3: Heavy Cream, add a 1/4 cup of heavy cream to the mushroom mixture, and simmer for 2 minutes, until it thickens for a creamy ragu.

Nutrition Information:
Yield: 6 servings Serving Size: 1 serving
Amount Per Serving: Calories: 483Total Fat: 19.1gCarbohydrates: 56.3gFiber: 1.9gSugar: 2.4gProtein: 20.6g

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Happy and Healthy Cooking! ๐Ÿ™‚

xo anna and liz

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