Wild Mushroom Ragu Recipe
Indulge in our exquisite Wild Mushroom Ragu – a luscious and hearty sauce brimming with an array of wild mushrooms, served with fettuccine pasta. Mouthwatering! This recipe is uncomplicated and can be prepared quickly, ready to be savored in just 30 minutes.
An Easy Recipe for Wild Mushroom Ragu…
- 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.
- Our mushroom ragu is cooked in ONE skillet!
- 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.
- 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. In fact, it takes about 30 minutes to make it and it’s ready to serve.
Are Wild Mushrooms Rich in Nutrients?
Yes, wild mushrooms are amazingly rich in nutrients, including:
- A great source of fiber, protein, vitamins, minerals, enzymes, and antioxidants.
- Low in calories, as well as fat and cholesterol-free.
- They even contain unique compounds called polysaccharides and beta-glucans, believed to support immune function and overall well-being.
- Plus, a good source of blood-pressure-regulating potassium, and are high in selenium, a mineral with antioxidant properties.
This wild mushroom ragu is so good, you’ll wonder why you haven’t made it sooner!
Ingredients Needed For Wild Mushroom Ragu…
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!
How To Make Wild Mushroom Ragu? (*full recipe card below)
There are 4 easy steps to making this easy mushroom ragu:
- STEP 1: Rinse and drain the mushrooms.
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.
3. STEP 3: Next, toss in fresh thyme, then shitake mushrooms. Simmer for a few minutes, then add in the butter.
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.
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!!
FOR EXTRA RICHNESS:
- Before serving, drizzle a little extra virgin olive oil over every dish before serving.
- 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.
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!
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 stovetop, heat until it is heated through.
Additional Delicious “Ragu” Recipes…
- Sausage Ragu
- Best Pork Ragu Recipe
- Braciole – Sicilian Style
- Mom’s Classic Bolognese
- Pasta with Genovese Sauce
- Vegetable Bolognese with Pappardelle
Wild Mushroom Ragu Recipe
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
- 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:
- 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.
- Stir in the fresh Thyme, and toss in the Shitake Mushrooms. Sauté the mushrooms for an additional 5 minutes, stirring occasionally.
- Next, add in the Oyster mushrooms. Then lower the heat and simmer for additional 3 minutes.
- 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.
- 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:
- 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:
- 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.
- 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.
- Serve dishes with some grated pecorino cheese on top and a sprinkle of freshly chopped parsley. Serve immediately.
- 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 servingsServing Size:
1 servingAmount Per Serving: Calories: 483Total Fat: 19.1gCarbohydrates: 56.3gFiber: 1.9gSugar: 2.4gProtein: 20.6g
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xo anna and liz
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