Best 20 Mushroom Ragu Recipes

MUSHROOM RAGU

Steps:

• In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.

FRIED POLENTA SQUARES WITH CREAMY MUSHROOM RAGU

Steps:

• Bring 4 cups of water to a boil. Whisk in the polenta. Once it begins to thicken, reduce heat to a simmer and cook for 45 minutes until creamy and thick, stirring occasionally to prevent sticking. Stir in the Parmesan and a 1/4 teaspoon of salt. Stir until melted and cheese is no longer visible. Remove from heat.
• Line an 8x11 inch baking dish with Reynolds Wrap® Aluminum Foil and carefully pour the polenta into the baking dish, using a spatula to smooth it to an even thickness, about 3/4 inch. Cover and refrigerate for at least two hours and up to two days until firm.
• While the polenta chills, make your ragu. In a large heavy skillet, heat the olive oil over medium heat until shimmering. Add the onion and garlic and saute until fragrant and translucent, about 5 minutes. Stir often to prevent browning. Add mushrooms and thyme and cook over medium-high heat until the mushrooms start to release their liquid. Add 1/2 teaspoon of salt and continue to cook another 5 minutes until they begin to soften more.
• Add flour, stirring, until it is no longer visible, about 1 minute. Add in the wine, cream and sugar, and bring the mixture to a simmer. Taste and adjust salt if desired. Simmer until thick and creamy and the mushrooms are nicely coated, about 15 minutes. Finish with a squeeze of fresh lemon juice and 1/2 cup minced parsley. Set aside and cover to keep warm.
• Slice your polenta into squares -- whatever size you desire. Wipe down your skillet, coat it with nonstick cooking spray, and heat it over medium-high. Fry the squares in the pan until golden brown and warmed through. To serve, top the squares with warm mushroom ragu.

POLENTA SQUARES WITH MUSHROOM RAGU

Steps:

• Bring the water, 1 tablespoon butter, and 1/2 teaspoon salt to a boil in a heavy medium saucepan. Gradually whisk in the polenta. Reduce the heat to medium-low. Stir constantly until the polenta thickens, about 5 minutes. Pour the polenta into a greased 9 by 9-inch baking pan, spreading so that it is 1/3-inch thick. Cover and let stand at room temperature until set, about 15 minutes.
• Meanwhile, heat the oil in a heavy large frying pan over medium-high heat. Add the mushrooms and onion. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper and saute until the juices evaporate, about 8 minutes. Add the garlic and saute until the mushrooms are golden brown, about 2 minutes longer. Decrease the heat to medium-low. Add the Marsala. Cover and simmer until the Marsala has reduced by about half, about 5 minutes. Stir the flour and remaining 2 tablespoons of butter in a small bowl to form a paste, then stir the paste into the mushroom mixture. Cover and simmer until the sauce thickens slightly, about 2 minutes. Remove from the heat. Stir the parsley into the ragu. Season the ragu, to taste, with more salt and pepper.
• Cut the polenta into 36 bite-size squares. Arrange the polenta squares on a platter. Spoon the warm ragu atop the polenta and serve immediately.

MUSHROOM RAGU

Steps:

• Heat olive oil over medium heat in a skillet. Cook garlic and onion in the hot oil until softened, about 5 minutes. Season with salt and pepper.
• Add sliced mushrooms to the hot skillet, season with salt and pepper, and drizzle with oil. Toss together and cook for 3 minutes. Add chicken broth and Marsala wine; reduce heat and let simmer until sauce reduces, about 10 minutes. Add Parmesan-Romano cheese, basil, and parsley.

MUSHROOM RAGù PASTA

Steps:

• Add the stock, heavy cream, porcini mushroom powder (if using), 1 teaspoon fresh thyme leaves and 2 teaspoons salt to a large pot. Bring to a boil over high.
• While the liquid comes to a boil, heat the oil over medium-high in a large (12-inch) nonstick skillet. Add the mushrooms, shallots, garlic and 2 teaspoons thyme leaves. Season generously with salt and pepper, and cook, stirring occasionally, until caramelized and tender, about 12 minutes. Add the port, and stir until the alcohol cooks off and the mixture is almost dry, about 2 minutes. Remove from the heat, set aside and cover to keep warm.
• Add the pasta to the boiling cream mixture, reduce the heat to medium and cook, stirring frequently with tongs, until the pasta is al dente and absorbs most of the liquid, and the sauce is silky, 6 to 7 minutes. (Stir constantly during the last couple minutes to ensure the pasta cooks evenly. Add a splash of water if needed to keep the mixture glossy.) Season to taste with salt and pepper.
• Transfer the pasta to bowls, top with the mushroom mixture and the remaining 1 teaspoon thyme leaves, and serve immediately.

SOFT POLENTA WITH MUSHROOM RAGU

Steps:

• Place dried mushrooms in a medium bowl; add 4 cups warm water. Let soak until soft, about 30 minutes. Drain in a sieve lined with a paper towel or coffee filter, reserving liquid. Squeeze mushrooms to remove excess liquid; roughly chop.
• In a 12-inch skillet, heat oil over medium heat. Cook onion, stirring often, until soft, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Add fresh mushrooms; season with salt and pepper. Cover; cook until mushrooms release their juices, about 10 minutes. (If mushrooms begin to brown, add up to 1/4 cup water.)
• Uncover; raise heat to high. Cook, stirring often, until liquid evaporates and mushrooms brown, 5 to 6 minutes. Add dried mushrooms, thyme, sherry, and tomato paste; cook until pan is dry, about 2 minutes. Stir in reserved liquid. Simmer, partially covered, until sauce has thickened, about 25 minutes. Stir in vinegar. Serve over soft polenta (see below).
• To make soft polenta: In a small bowl, whisk together the yellow cornmeal with 1 cup cold water. In a medium saucepan, bring the remaining 3 1/4 cups water, coarse salt, and ground pepper to a fill rapid boil. Gradually stir in cornmeal mixture. Simmer, stirring frequently, until mixture is thick, 8 to 10 minutes. Remove from heat; stir in grated Fontina cheese and butter until melted.

PAPPARDELLE WITH CHICKEN AND MUSHROOM RAGù

Steps:

• Pulse mushrooms and garlic in a food processor until finely chopped.
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until just golden, about 3 minutes. Transfer with a slotted spoon to a bowl.
• Reduce heat to medium and cook onion, stirring occasionally, until softened, about 3 minutes.
• Add mushroom mixture, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until beginning to brown, about 4 minutes.
• Add vinegar and cook until evaporated. Add chicken and tomatoes (with juice), then simmer, breaking up tomatoes with a spoon and stirring occasionally, until sauce is just thickened, about 15 minutes.
• Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
• Add arugula to sauce and stir until wilted. Stir in drained pasta and cook 1 minute.

PORK AND SHIITAKE MUSHROOM RAGU

Steps:

• Season pork with kosher salt and pepper.
• Heat a large Dutch oven over medium-high heat; add oil. Stir pork into the hot oil and cooking, turning often with tongs, until pork is evenly browned, 10 to 12 minutes. Pour chicken broth over the pork and scrape any brown bits of food off the bottom of the Dutch oven using a wooden spoon; stir in garlic, Italian seasoning, and bay leaves.
• Mix tomatoes and tomato paste into pork mixture, stirring and pressing paste along the side of the Dutch oven to help dissolve it. Reduce heat to medium-low. Stir, cover, and cook for 2 1/2 hours.
• Remove Dutch oven from heat and shred pork into the tomato sauce using 2 forks. Add mushrooms; cover and simmer for 1 hour more. Remove bay leaves.

MUSHROOM RAGU

Steps:

• In a large skillet over medium-low heat, melt butter with olive oil. Add shallot; cook, stirring, until soft, about 5 minutes.
• Raise heat to medium. Add mushrooms; season with salt and pepper. Cook, covered, until mushrooms release their liquid, 5 to 6 minutes.
• Uncover; raise heat to high. Cook, tossing, until liquid evaporates and mushrooms are brown, 3 to 5 minutes.
• Add thyme and wine. Cook until skillet is almost dry, 1 minute. Serve hot.

GNOCCHI WITH WILD MUSHROOM RAGU

Steps:

• Heat half of the olive oil in a large pot over medium-high heat. Add the onion, carrots and celery and cook until soft, about 5 minutes. Add half of the wild mushrooms and cook until golden, 3 to 5 minutes. Season with salt and pepper, then push to the edges of the pot. Add the remaining olive oil and wild mushrooms and cook 3 to 5 more minutes. Add the cremini mushrooms and cook 1 more minute. Season with salt and pepper.
• Add the tomato paste and cook, stirring with a wooden spoon, about 2 minutes. Add the wine; cook, scraping up any browned bits, about 2 more minutes. Add the tomatoes, 2 cups water, the bay leaves, coriander, fennel, red pepper flakes, thyme, 1/2 teaspoon salt, and pepper to taste. Simmer over medium heat, about 30 minutes (thin with water if needed). Season with salt and pepper.
• Bring a large pot of salted water to a boil. Add the gnocchi, stir and cook for 1 minute after they float, about 3 minutes total. Transfer with a slotted spoon to the pot with the sauce and gently stir over low heat. Serve topped with mascarpone and/or mint.

CHEESE RAVIOLI WITH MUSHROOM RAGU (OLIVE GARDEN COPYCAT)

Steps:

• MELT 2 tablespoons butter in a heavy bottom roasting pan. Add pancetta, beef, onions, carrots, celery, and garlic. Brown on medium-high heat while stirring for about 10 minutes. Add mushrooms and cook 5 minutes more, then season with black pepper. Add white wine, chicken broth and tomatoes.
• SIMMER sauce on medium heat and cook about 2 hours, or until meat is tender. Add 1/4 cup of chilled butter while stirring sauce until butter is completely melted. Taste and adjust seasoning with salt and pepper.
• ADD cooked, drained ravioli to sauce and stir to coat pasta. Place sauced ravioli on serving plate. Top with grated Parmesan and parsley.
• CHEF TIPS:.
• Substitute reconstituted dried porcini mushrooms for domestic mushrooms. Substitute thick bacon for pancetta. Add roasted red peppers to sauce. Add capers or black olives to sauce.

BEEF - MUSHROOM RAGU OVER FRESH CHEESE RAVIOLI

Steps:

• Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat.
• Add mushroom, onions and garlic and sauté 6 minutes or until onions are soft; Remove mixture from the skillet and set aside.
• Add the lean ground beef to the skillet and cook about 6 minutes or until no longer pink.
• Add the mushroom mixture, tomatoes, tomato paste, Italian seasoning, sugar and salt and pepper to the beef mixture.
• Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes until the sauce has thickened and the flavors have had chance to blend.
• While cooking the sauce, bring a large pot of lightly salted water to a boil.
• Add ravioli and cook according to package directions.
• Drain and return to pot, adding 1 tbsp olive oil and toss to coat.
• Spoon ravioli into a serving dish and top with sauce.
• Serve with freshly grated Parmesan cheese and enjoy!

PASTA WITH CREAMY SPINACH MUSHROOM RAGú

Steps:

• Bring a large pot of salted water to a boil.
• Heat the olive oil in a large heavy pot over high heat. Cook the mushrooms, undisturbed, until browned underneath, 3 to 4 minutes. Toss and continue to cook, until browned on both sides and tender, 4 to 5 minutes more. Season with salt and pepper and transfer to a medium heatproof bowl.
• Reduce the heat to medium and add the butter, onion, garlic and serrano and cook, stirring often, until the onions are translucent and softened, about 6 minutes. Add the spinach and 1/4 cup water, cover and cook until the spinach is wilted, about 5 minutes. Return the mushrooms to pot.
• Meanwhile, boil the pasta, stirring occasionally, until just under al dente, about 2 minutes less than the package directs.
• Reserve 3/4 cup of the pasta cooking liquid and drain the pasta. Transfer the pasta and reserved cooking liquid to the pot with the spinach and mushrooms and add the crema. Bring to a boil and reduce to a simmer over medium heat, tossing the pasta constantly, until the pasta has fully cooked through and has absorbed some of the liquid, about 3 minutes. The sauce should be thick and creamy and will continue to thicken as it sits.
• Remove the pot from the heat. Add the 1 cup basil, 1/2 cup Parmesan and 1/4 teaspoon pepper and toss to combine. Taste and season with more salt, if needed.
• Divide the pasta among bowls and top with more Parmesan and basil leaves.

PAPPARDELLE WITH VEAL AND MUSHROOM RAGU RECIPE - (5/5)

Steps:

• In a large pot, heat the oil over moderate heat. Add the salt pork, onion, carrot and celery. Cook, stirring occasionally, until the vegetables are soft and starting to brown, about 8 minutes. Increase the heat to moderately high. Add the veal and cook until brown on all sides, about 5 minutes. Add the wine and cook until almost evaporated. Add the chicken stock and tomatoes with their juice, 1 tsp. salt, 1/4 tsp. pepper, and the dried sage, if using. Reduce the heat to low. Simmer the ragu , partially covered, until the veal is very tender, about 1 1/2 hours. In a large frying pan, melt the butter over moderately high heat. Add the mushrooms, the remaining 1/4 tsp. salt and 1/8 tsp. pepper. Cook, stirring occasionally until brown, about 5 minutes. Add the lemon juice. Stir the fresh sage, if using, the mushrooms, the parsley into the ragu. Cook the pappardelle in boiling, salted water until just done, about 12 minutes. Drain and return the pasta to the pan. Add the veal ragu and toss, serve with parmesan.

RAGU DI SALSICCE E FUNGHI PORCINI (SAUSAGE AND WILD MUSHROOM SAUCE)

Steps:

• In a wide skillet over medium heat, warm olive oil. Gently saute sausages until thoroughly cooked and browned. Remove sausages and set aside.
• Meanwhile, chop together garlic, onion, celery and carrot to make a battuto. When sausages are done, add battuto to the pan and saute gently until vegetables are soft.
• While vegetables are cooking, place mushrooms in a bowl and add hot water to cover. Set aside to soak for at least 20 minutes.
• Drain tomatoes, reserving juice. Add tomatoes to vegetables in saucepan; raise heat and cook rapidly, breaking up tomatoes with a fork. Add rosemary or thyme, turn down heat and cook gently 20 to 30 minutes, until tomato sauce thickens. If necessary, add a little reserved juice to keep sauce from sticking.
• Remove mushrooms from the bowl, but do not discard the soaking water. Rinse mushrooms under running water from tap; chop coarsely and add to tomato sauce. Strain the soaking water through a fine-mesh sieve or a paper coffee filter directly into the sauce. Mix well. Taste sauce and add salt, if necessary, and freshly ground black pepper to taste.
• Slice sausages into 1/2-inch slices and add to the sauce, mixing well. Just before serving, remove rosemary sprig, if used. Serve over hot polenta mush or toasted or sauteed polenta slices.

EASY INSTANT POT® VEGAN LOW-CARB SPAGHETTI SQUASH WITH MUSHROOM RAGU

Steps:

• Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove spaghetti squash and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.
• Heat olive oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add mushrooms; cook until tender, about 3 minutes. Pour in peeled tomatoes and season with salt, black pepper, sage, and bay leaves. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and stir in basil. Serve over spaghetti squash.

CREAMY PARMESAN POLENTA AND SAUSAGE MUSHROOM RAGU

Steps:

• 1. In a small bowl, combine sliced mushrooms in 1 cup water. Let sit 8-10 minutes, until mushrooms are supple. Drain reserving liquid.
• 2. Heat a skillet over medium-high heat. Add 2 tbsp butter to pan. Add sausage to pan crumble and saute 3 minutes or until browned. Remove sausage from pan and drain off fat.
• 3. In a large skillet, melt 2 tbsp's butter over medium heat. Add onion, and and garlic, saute 5-7 minutes, until golden brown. Add mushrooms, reserved liquid and soy sauce. Sauté, 3-5 minutes, until liquid is evaporated and mushrooms begin to brown. Stir in sausage, wine and tomato sauce, bring to a boil. Cook for 5 minutes, or until tomato sauce has reduced. Mix beef stock, cornstarch and sugar together and add to mushroom mixture. Stirring well, bring to a boil, and simmer 2-3 minutes. Stir in fresh herbs and season to taste with salt and pepper.
• 4. Cook Polenta while cooking sausageAdd the water to a large saucepan and bring to a boil over medium heat. Add the 2 teaspoons of salt and gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted. Stir in the Parmesan and incorporate well. This will slightly thicken the polenta. Add the cream and 1 teaspoon of black pepper and stir with a wooden spoon until incorporated. Taste the polenta, and add a little more salt and a little ground black pepper, if necessary.

SPINACH LASAGNA WITH MUSHROOM RAGU

Steps:

• Make the ragu: Soak the porcini mushrooms in 1 cup hot water until soft, about 15 minutes. Strain through a fine-mesh sieve over a bowl. Chop; reserve the liquid.
• Meanwhile, heat the olive oil in a pot over medium heat. Add the onion, carrot and celery and cook until soft, 5 minutes. Stir in the garlic and tomato paste and cook, stirring, 2 more minutes. Add the portobello and shiitake mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring, until the mushrooms are soft, 5 more minutes.
• Add the porcini mushrooms; cook 2 minutes. Add the reserved porcini liquid, bring to a boil and cook until reduced slightly, about 3 minutes. Add the tomatoes and their juice, 2 cups water and the bay leaves; bring to a boil, stirring occasionally. Reduce the heat to medium low, add the parsley and 1 teaspoon salt and simmer, stirring a few times, until thick, about 1 hour, 30 minutes. Discard the bay leaves. (You can make the ragu up to 1 day ahead; let cool, then cover and chill. Reheat before using.)
• Make the lasagna filling: Mix the parmesan, mozzarella and asiago; set 1 1/2 cups of the cheese mixture aside. Combine the remaining cheese mixture in a large bowl with the ricotta, eggs, spinach, nutmeg and 1/2 teaspoon salt.
• Preheat the oven to 375 degrees F. Bring a pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water; shake off the excess water.
• Spread 1 cup of the ragu in a 9-by-13-inch baking dish. Add a layer of noodles, then half of the spinach mixture and 2 cups ragu. Repeat with another layer of noodles, spinach mixture and ragu. Top with the remaining noodles and ragu and sprinkle with the reserved cheese. Cover with foil, place on a baking sheet and bake 50 minutes. Uncover and bake until golden, about 25 more minutes. Let rest before serving.

RIGATONI WITH MUSHROOM RAGù

Steps:

• Cook garlic in 1/4 cup oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until pale golden, about 1 minute. Add mushrooms, rosemary, sugar, salt, and pepper and cook, stirring occasionally, until mushrooms are tender, 4 to 6 minutes (liquid will not have evaporated).
• Force tomatoes with their juice through food mill (if using), adding to mushrooms in pot. Stir sauce and bring to a boil, then boil, stirring occasionally, until thickened, 15 to 20 minutes. Discard rosemary.
• While sauce is boiling, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander. Add pasta to sauce along with cheese and remaining tablespoon oil, then toss over moderate heat until well coated, about 1 minute. Serve immediately with additional cheese.

MUSHROOM-SAUSAGE RAGÙ

Steps:

• Soak the morels in 1 1/2 cups of boiling water until softened. Rinse and pat dry; reserve the soaking liquid. In a skillet, heat 1 tablespoon of the oil. Add the sausages, cover and cook over moderate heat until no longer pink within; slice 1/4 inch thick. Heat the remaining oil in the skillet. Add the shiitake, season with salt and pepper and cook until softened. Add the shallots and morels; cover and cook for 4 minutes. Add the water chestnuts. Pour in the morel soaking liquid. Add the sausages and simmer for 2 minutes. Stir in the tomato paste. Season with salt and pepper. Off the heat, swirl in the butter and sprinkle with parsley. Serve over polenta.