Meaty mushrooms and fresh tomatoes reduced together in a pot are heaven. This Mushroom ragu is a classic for the late summer into fall, or eat it year round. Perfect served with a group it’s sure to fill everyone’s belly. It’s a great dish to use up the ok looking tomatoes and baskets of mushrooms.
Ragu is a complicated simple term. Merely meat and tomatoes, but of course, there are a million variants. I modeled this recipe from southern Italian, Neapolitan ragus. Lots of fresh tomatoes, and large cuts of meat. In our case, portabella mushrooms. Tomatoes are more available in southern Italy due to the warmer weather. The ragu is made with plenty of them, along with wine, stock, or water. Tomato sauces like marinara are often used too. The proteins get braised in there for a few hours until tender. It’s a great technique for an evening with family. Hints the term Sunday ragu for some recipes.
Ragu’s are made for family and friends. This is one of those recipes to let rock and roll on the back burner for a little bit. It takes a bit of time but is worth it. Vegan but still a hearty dish to fill up the bellies. Serve it late evening after the weather cools down. No need for fancy planting. Just a pot, wooden spoon, and bowls to snag a bite.
Mushroom ragu, summer into autumn.
Mushroom ragu is a great transition recipe from summer into fall. Summer provides a world of tomatoes bursting with flavor. As the season winds down the tomatoes start to look sad but that’s ok. Autumn pushes some good mushrooms up from the ground and we combine the two. If you’re the foraging type with porcini, maitakes, or chicken of the woods, go for it. Other mushrooms can be used here too. king oysters or shitakes are good substitutes. Conveniently tomatoes and portabellas are found all 12 months, so this recipe can be made year-round. Use it for cool spring evenings or cold winter lunches.
Have fun with this recipe. Using portabellas is a surefire mushroom but feel free to mix it up here. Stick one of a bunch for a party. Next time you’re looking for a dish to satisfy everyone look no further. I got ya covered with this ragu.
- 3/4C (109g) Celery
- 3/4C (104g) Bell Pepper
- 1C (137) Onion
- 1/4C (40g) Garlic
- 1/3C (20g) Parsley
- (170g) Olive Oil
- 1 Tbsp (20g) Miso
- 8C (432g) Portabella Mushroom
- 6 & 3/4C (1,150g) Tomato
- 1C (250g) White wine
- wash all of your produce. Fine dice the carrots, onion, bell pepper, and celery. remove the stems from the parsley rough chop. rough chop the garlic.Remove the stems from the mushrooms. Chop into half inch cubes. Remove the tough parts from the stems and cut into cubes as well. Remove the stems from the tomatoes and cut into chunks.
- In a large pot or Dutch oven add the oil and bring to medium heat. Add the Celery, carrots, bell pepper, parsley, onion, garlic, miso, and sweat on low for 10 minuets. season to taste. Increase the heat to medium and add the mushrooms. Sautee for 5 minuets .
- Add the tomatoes and white wine and give it a stir. season with salt. Reduce heat to medium low and simmer with the lid for 30 minuets. Stir every 5 to 10 minuets, Remove the lid and simmer for another 30 minutes. Stir every 5 to 10 minuets. after simmering remove from heat and season again to taste. Cool down and save for later or serve with pasta.