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Mushroom Ragu

A vegan mushroom Ragu adapted from Gabe and Katherine Thompson's Mushroom Ragu.

Servings 6 people

Ingredients

  • 1/2 oz dried porcini mushrooms
  • 2.5 lbs cremini mushrooms, cleaned and halved
  • 1/3 cup olive oil
  • 1 large onion, diced
  • 3 garlic cloves, finely chopped
  • 1/3 cup tomato paste
  • pinch of red chili flakes
  • 1 cup dry white wine
  • 1/3 cup chopped basil
  • 1 lbs. penne (I used Banza brand)

Instructions

  1. In a small heatproof bowl, combine porcini mushrooms with 1 cup of boiling water and let stand for 15 minutes. Remove rehydrated mushrooms from soaking liquid and squeeze to remove excess liquid. Reserve both the mushrooms and liquid. 

  2. Using a food processor, chop the cremini and rehydrated porcini mushrooms, until finely chopped, almost pureed.You will need to complete this in batches. 

  3. In a large dutch oven or saucepan, heat oil over medium-high heat. Add the onions and garlic and season with salt. Once the onions are soft and beginning to golden add the tomato paste and chili flakes. Stir constantly  for about 5-10 minutes. The paste should begin to caramelize. Add the chopped mushrooms and cook for 30 minutes, stirring occasionally, until mushrooms darken and mushroom liquid is cooked off. Add wine to deglaze. Stir until mixture is dry and wine has evaporated. Stir in the basil. Add the porcini soaking liquid and simmer for 10 minutes. Season to taste. 

  4. Cook the penne according to package instructions and strain. Combine the penne and heated ragu. Serve immediately.