Go Back
Mushroom ragu for weeknights: Hearty cremini and shiitake sauce that clings to pasta Pinterest recipe pin

Hearty Mushroom Ragu (Vegetarian Dinner Sauce)

A savory mushroom ragu with a mix of cremini and shiitake, tomato paste, and a touch of cream for a balanced, meaty meatless sauce perfect over pasta or polenta.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 teaspoon olive oil
  • 1 pound cremini mushrooms sliced (about 3 cups)
  • 8 ounces shiitake mushrooms stems removed and caps sliced
  • 1 medium yellow onion finely chopped (about 1 cup)
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1/2 cup low-sodium vegetable stock
  • 1 cup crushed tomatoes from a 14-ounce can
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon freshly ground black pepper plus more to taste
  • 2 tablespoons heavy cream or half-and-half optional
  • 1 teaspoon balsamic vinegar
  • 2 tablespoons chopped fresh parsley for garnish optional

Equipment

  • 1 12-inch skillet (heavy-bottomed)
  • 1 wooden spoon
  • 1 Chef's knife

Method
 

  1. Prepare ingredients: Brush mushrooms clean with a damp towel and trim stems; slice cremini and shiitake, finely chop the onion, and mince the garlic. Measure tomato paste and stock and set near the stove.
  2. Brown mushrooms in batches: Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add half the mushrooms in a single layer and cook undisturbed 4 to 5 minutes until well browned; stir and cook 2 more minutes. Transfer to a bowl and repeat with remaining mushrooms and 1 teaspoon oil.
  3. Return mushrooms and salt: Reduce heat to medium, return all mushrooms to the pan, and sprinkle 1/2 teaspoon kosher salt so the mushrooms release then reabsorb moisture while you work the next step.
  4. Cook the aromatics: Push mushrooms to one side, add remaining 1 tablespoon olive oil to the cleared space, add the chopped onion, and cook 5 to 7 minutes until softened and lightly golden. Stir in the garlic and cook 30 seconds until fragrant.
  5. Build the sauce: Stir in 2 tablespoons tomato paste and cook 1 to 2 minutes until it darkens. Pour in 1/2 cup vegetable stock to deglaze the pan, scraping up browned bits. Add 1 cup crushed tomatoes and 1/2 teaspoon dried thyme and stir to combine.
  6. Simmer and finish: Bring to a gentle simmer, reduce heat to low, and simmer uncovered 15 to 20 minutes until the sauce thickens and coats a spoon. Taste and adjust salt and pepper. Off the heat, stir in 2 tablespoons heavy cream (optional) and 1 teaspoon balsamic vinegar. Serve over pasta, polenta, or roasted vegetables and garnish with parsley.

Notes

Brown mushrooms in batches to avoid steaming; use tomato paste for depth and reduce the sauce to thicken rather than adding more liquid. For dairy-free, omit cream and finish with 1 tablespoon olive oil and a squeeze of lemon. Store in an airtight container for up to 4 days or freeze for up to 3 months.