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Wild Mushroom Vegetable Ragu Recipe

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4.4 from 6 reviews

A rich and hearty Wild Mushroom Vegetable Ragu featuring a medley of cremini, maitake, and dried porcini mushrooms simmered in a savory broth with garlic, thyme, and parmesan. This comforting pasta dish is finished with a touch of cream and optional truffle oil for an indulgent, earthy flavor perfect for mushroom lovers.

Ingredients

Olive Oil and Mushrooms

  • ½ cup olive oil, divided
  • 16 ounces cremini mushrooms (baby bella), trimmed and sliced
  • 16 ounces maitake mushrooms, trimmed and torn into bite-sized pieces
  • One 1-ounce package dried porcini mushrooms

Broth and Aromatics

  • 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)

Cheese and Cream

  • ½ cup grated parmesan
  • ¼ cup heavy cream

Pasta and Seasoning

  • 12 ounces pasta of choice
  • Kosher salt and ground black pepper, to season

Optional for Serving

  • Black truffle oil
  • Grated parmesan
  • Finely chopped fresh herbs

Instructions

  1. Brown the fresh mushrooms: Heat 3 tablespoons olive oil in a large heavy pot over medium-high heat. Add half the mushrooms, stir to coat, and cook until they become deeply browned, about 8–10 minutes. Season with salt and pepper, then transfer to a plate. Repeat this process with the remaining mushrooms.
  2. Reconstitute the porcini mushrooms: In a small saucepan, combine the vegetable broth and dried porcini mushrooms. Bring to a boil, then reduce to a gentle simmer and cook for 10 minutes. Remove the porcini mushrooms with a slotted spoon, allowing excess liquid to drip back into the broth. Set aside the porcini-infused stock. Finely chop the reconstituted porcini mushrooms.
  3. Cook the aromatics: Using the same large pot used for browning mushrooms, add the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion, season with ½ teaspoon kosher salt and pepper, and cook for 5–6 minutes until softened. Stir in the chopped porcini mushrooms and cook for 1–2 minutes until the moisture evaporates. Add the garlic and thyme and cook for another 1–2 minutes, until fragrant.
  4. Boil the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve about 1 cup of the pasta cooking water, then drain the pasta without rinsing.
  5. Build and simmer the mushroom ragu: Increase the heat to medium-high and pour in ½ cup of the porcini-infused stock, scraping up any browned bits from the bottom of the pot. Cook for a few minutes until slightly reduced. Add the remaining porcini stock and grated parmesan cheese. Bring the mixture to a boil, then reduce to a simmer and cook for 5–7 minutes until slightly thickened. Stir in the heavy cream and the browned mushrooms.
  6. Finish the pasta: Add the cooked pasta to the pot with the ragu and toss well to coat evenly. Add reserved pasta water as needed to loosen the sauce or extra parmesan to thicken it. Cook for 1–2 minutes more to let the flavors meld.
  7. Serve: Divide the mushroom ragu pasta into bowls and top with additional grated parmesan, fresh herbs, or a small drizzle of black truffle oil if desired. Serve immediately and enjoy!

Notes

  • Use a heavy-bottomed pot or skillet to ensure even browning of the mushrooms.
  • Reserving pasta water is key to adjusting the sauce consistency for perfect coating.
  • For a vegan version, substitute parmesan with nutritional yeast and heavy cream with a plant-based cream.
  • The dried porcini mushrooms add deep umami flavor, don’t skip them.
  • Fresh herbs such as parsley or thyme make excellent garnishes and add freshness.
  • Truffle oil is optional but highly recommended for an indulgent finish.

Find it online: https://yumntasty.com/wild-mushroom-vegetable-ragu-recipe/