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This ragout of mushrooms is a real treat, is simple to make and does not require any hard-to-find ingredients. This recipe is made using only plant-based ingredients. In fact, the ground meat used in the traditional recipe is replaced by shredded portobello mushrooms. These have a meat-like consistency and make for an absolutely delicious sauce.
This mushroom ragout can be served with noodles, ravioli, gnocchi or even used to make lasagne or manicotti.
Before you get into the kitchen to make this recipe, I recommend that you read this blog post carefully. In fact, I will explain not only how to substitute ingredients but also every step of the recipe.
Ingredients
To make this ragout of mushrooms you'll need the following ingredients:
- pelati
- portobello mushrooms
- red wine
- celery stalk
- tomato paste
- dried mushrooms (porcini or morels, optional)
- soy milk
- olive oil
- carrot
- garlic
- onion
Step 1: Grind and saute the mushrooms
Iniziamo a preparare questo ragout triturando i champignons. Per fare ciò mettiamo ⅓ dei funghi in un robot da cucina e li tritiamo grossolanamente. Mettiamo poi i funghi tritati un recipiente e ripetiamo il processo con il resto dei funghi.
Poi riscaldiamo abbondante olio d'oliva in una pentola e facciamo saltare i funghi fino a che sono ben dorati e il liquido rilasciato è completamente evaporato.
Mettiamo i funghi in un recipiente e passiamo al prossimo step.
Step 2: Make the soffritto
To make the soffritto we start by chopping onion, garlic, carrot and celery finely. Then we add a dash of olive oil to the pan we used to saute the mushrooms and we heat it on medium to high heat.
Once hot we add the chopped vegetables and we saute them until golden and fragrant. Next we add the tomato paste, mix well and cook the mixture for another 2 minutes.
Step 3: Add in mushrooms and wine
Once the soffritto is fragrant we can add in the mushrooms and saute for 2-3 minutes. Then we deglaze it with red wine and simmer the sauce until the wine has completely evaporated.
Finally we add in pelati, adjust salt and pepper and allow the sauce to simmer for 25 minutes.
Step 4: Serve it
Once the sauce is thick like in the picture below, we can serve it with noodles, gnocchi, ravioli etc. or allow it to come to room temperature and store it in an air-tight container for up to 3 days.
How to store ragout of mushrooms
You can store the ragout in the fridge or freezer depending on how long you want to store it for.
- Fridge: Place the sauce in an air-tight container and store in the fridge for up to 3-4 days.
- Freezer: Place the sauce in an air-tight container and store in the freezer for up to 2-3 months. Allow it to thaw overnight in the fridge before reheating.
How to serve ragout of mushrooms
You can serve this ragout with noodles, gnocchi, ravioli or even use it to fill manicotti (see picture below), crepes or lasagne. The options are endless, this ragout is extremely versatile and delicious.
More recipes you may like:
- Sesame crusted Mushroom Pie
- Vegan Chickpea Nuggets
- Manicotti with Mushrooms Ragout and Sour Cream Bechamel
- Vegan Mushroom Pasta
If you try this ragout of mushrooms...
Please let me know! Leave a comment, rate the recipe and don't forget to tag a photo with #carlocao or #vegaliciously on Instagram or Tiktok.
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Ingredients
Mushroom ragout
- 1 kg portobello mushrooms finely ground ((35 oz))
- 4 tablespoons olive oil
- 1 onion chopped
- 1 small carrot chopped
- 1 stick of celery chopped
- 2 cloves of garlic chopped
- 1 tablespoon tomato paste
- 50 g dried porcini mushrooms or morels soaked in 200 ml warm water squeezed out and chopped ((1¾ oz))
- 200 ml red wine ((⅘ cup))
- 50 ml marsala optional ((⅕ cup))
- 500 g pelati ((17 oz))
- 150 ml soy milk ((⅗ cup))
Instructions
- Heat 2 tablespoons olive oil in a pan, add mushrooms and sauté until the liquid has completely evaporated and the mushrooms are golden brown (about 15 minutes).
- Then remove mushrooms and place in a bowl.
- In the same pan, heat 2 tablespoons of olive oil.
- Add onion, carrot, celery and garlic and sauté until golden brown.
- Add tomato paste and rehydrated mushrooms and sauté briefly. Then add the sauted mushrooms and mix well.
- Deglaze with red wine and marsala (if you use it) and simmer until wine is completely evaporated.
- Add pelati, mix well and simmer for about 25 minutes.
- Finally, stir in milk, season with salt and pepper, mix well and serve straight away.
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