Ragout of Mushrooms

"This mushroom ragout is absolutely delicious! I was skeptical at first but my whole family loved it! This is definitely a keeper!"


– Portobello mushrooms – Olive oil – Onion & garlic – Carrot – Stick of celery – Tomato paste – Dried porcini mushrooms – Red wine – Canned tomatoes – Soy milk

Make the soffritto


Heat olive oil in a pan, add ground mushrooms and sauté until the liquid has completely evaporated and the mushrooms are golden brown.

Make the soffritto


Remove mushrooms, in the same pan heat oil over medium to high heat. Stir in onion, carrot and celery and brown for 7-8 minutes.

Add tomato paste & porcini mushrooms


Add tomato paste and rehydrated porcini mushrooms and sauté briefly. Then add the sauted mushrooms and mix well.

Pour in wine


Deglaze with red wine and marsala (if you use it) and simmer until wine is completely evaporated.

Simmer until thick and cooked through


Allow the bolognese to simmer until perfectly cooked. Adjust salt and pepper and serve as you wish.

Serve it right away


Use the bolognese to make lasagne, cannelloni, manicotti, ravioli, gnocchi or serve it with tagliatelle (that's the traditional way to serve it).

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