Name: Creamy Mushroom Ragu with Basil and Parmesan Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 1 large onion, coarsely chopped; 2 medium carrots, coarsely chopped; 1 large stalk celery, coarsely chopped; 3 cloves garlic, grated; ½ teaspoon rosemary; 3 bay leaves; ½ cup tomato paste (thick variety from tube or small can); 2 pounds mushrooms (1 pound white, 1 pound brown), coarsely chopped; 1 teaspoon salt, or more to taste; ⅛ teaspoon black pepper; 1 tablespoon balsamic vinegar, or more to taste; 10 leaves fresh basil; 12 ounces fettuccine pasta; Parmesan cheese (optional, for serving)

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Introduction

This hearty Mushroom Ragu is a flavorful vegetarian sauce that’s perfect for pasta nights. Packed with savory mushrooms and aromatic herbs, it creates a rich and satisfying dish that’s easy to prepare. Ideal for cozy dinners, it pairs beautifully with fettuccine or your favorite pasta.

The image shows a close-up of a white plate with a generous serving of tagliatelle pasta covered in a thick, rich brown meat sauce mixed with small pieces of mushrooms and carrots. The pasta strands are coated unevenly with the sauce, giving a textured look with bits of minced meat embedded throughout. Several whole, cooked brown mushrooms are scattered on top, adding more texture and depth. Bright green basil leaves and chopped green onions are placed on the side, adding color contrast and freshness. A cream-colored fork with a silver tip is inserted into the pasta on the right side of the plate. The background is a white marbled surface with a small piece of bread on the far right edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons extra virgin olive oil
1 large onion
2 medium carrots
1 large stalk celery
3 cloves garlic
½ teaspoon rosemary
3 bay leaves
½ cup tomato paste (thick, from a tube or small can)
2 pounds mushrooms (1 pound white, 1 pound brown)
1 teaspoon salt, or more to taste
⅛ teaspoon black pepper
1 tablespoon balsamic vinegar, or more to taste
10 leaves fresh basil
12 ounces pasta (fettuccine recommended)
Parmesan cheese (optional)

Instructions

Step 1: Coarsely chop the mushrooms using a knife or pulse in a food processor in 3 to 4 batches. Set aside in a bowl. Also coarsely chop the onion, carrots, and celery by hand or pulse them together in a food processor.
Step 2: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped vegetables and sauté for about 5 minutes, stirring frequently until they soften.
Step 3: Add grated garlic, rosemary, bay leaves, and tomato paste to the skillet. Cook and stir for 3 minutes until the tomato paste darkens in color.
Step 4: Stir in the chopped mushrooms, then season with salt and black pepper. Cook on medium-high heat for about 20 minutes, stirring occasionally, until all the moisture from the mushrooms evaporates and the mixture becomes thick.
Step 5: Add balsamic vinegar, turn off the heat, taste, and adjust the salt and vinegar as needed to achieve a rich, savory flavor.
Step 6: Meanwhile, cook the pasta in a large pot of salted boiling water following package instructions. When al dente, reserve 1 cup of the pasta cooking water and drain the pasta.
Step 7: Return the pasta to the pan with the mushroom ragu. Pour in about ¼ cup of the reserved pasta water and toss over medium heat until the pasta and sauce are well combined.
Step 8: Serve topped with fresh basil leaves, an extra drizzle of olive oil, and grated or shaved Parmesan cheese if desired.

Tips & Variations

Leave some mushrooms whole to garnish the dish for added texture and appearance.
Taste the sauce before combining with pasta and adjust salt and balsamic vinegar to enhance the depth of flavor.
You can substitute different mushroom varieties according to season or preference for unique flavor profiles.

Storage

Store any leftover mushroom ragu in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a pan over low heat, adding a splash of water or broth if needed to loosen the sauce. This dish does not freeze well due to the texture of the mushrooms.

How to Serve

The image shows a white plate filled with a generous serving of thick fettuccine pasta mixed with a rich, dark brown meat sauce that includes mushrooms. The pasta is layered with small pieces of cooked meat and mushrooms throughout, with fresh bright green basil leaves scattered on top. There are white, thin shavings of cheese sprinkled over one side of the pasta, adding a slightly crumbly texture. Small pieces of chopped green onions and red pepper flakes are also visible, adding color contrast. A white-handled fork is placed on the right side of the plate, partially stuck into the pasta. The plate is set on a white marbled textured background with a piece of bread visible at the top right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use just one type of mushroom for this ragu?

Yes, you can use all white or all brown mushrooms if you prefer. Mixing types adds more complexity, but a single variety still makes a delicious sauce.

Is this mushroom ragu suitable for vegans?

The ragu itself is vegan, but traditional serving includes Parmesan cheese, which is not vegan. Simply omit the cheese or substitute with a vegan alternative to keep it plant-based.