Mushroom Ragù
A rich and flavorful Mushroom Ragù perfect for pasta or as a hearty sauce, featuring mixed mushrooms and a kick of heat.
Equipment
- large oven-safe pot or Dutch oven
- Food processor
Ingredients
- 1.5-2 pounds mixed mushrooms cleaned and trimmed
- 7 tablespoons extra-virgin olive oil
- 1 large yellow or white onion finely diced
- 3 stalks celery finely diced
- 3 medium carrots finely diced
- 1 head garlic peeled and chopped
- 5 dried red chiles (chile de arbol) stemmed and torn into small pieces
- 1 teaspoon fine grain sea salt
- ¼ cup porcini powder
- 1 cup white wine
- 2 cups water
- 2 vegetable bouillon cubes or 2 tablespoons homemade bouillon powder
- 2 28-ounce cans crushed tomatoes
- 1 tablespoon dried oregano
- 1 cup heavy cream or cashew cream optional, room temperature
- 1 zest of one lemon
Instructions
- Preheat the oven to 250F.
- Prepare your mushrooms by chopping them very finely, preferably using a food processor in batches.
- In a large pot, heat olive oil over medium heat. Stir in onion, celery, carrots, garlic, red chile, and salt, cooking for about 10 minutes.
- Add chopped mushrooms and porcini powder, cooking until mushrooms release moisture, about 5 minutes. Then add wine, water, and bouillon, cooking for an additional 3 minutes.
- Add crushed tomatoes, bring to a simmer, crush oregano into the pot, and stir in cream if desired. Adjust seasoning and add lemon zest before covering and transferring to the oven.
- Cook in the oven for 1-3 hours until thick and concentrated.
- Use immediately or allow to cool before refrigerating or freezing.
Notes
To make cashew cream, blend 1 cup raw cashews with 1 cup water until silky smooth.
Nutrition
Serving: 1cupCalories: 350kcalCarbohydrates: 25gProtein: 5gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 8gVitamin A: 600IUVitamin C: 15mgCalcium: 40mgIron: 2mg
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