Creamy Mushroom Ragu with Basil and Parmesan Recipe
A hearty and flavorful Mushroom Ragu made with a mix of white and brown mushrooms, sautéed vegetables, tomato paste, and fresh herbs, served over fettuccine pasta. This savory dish features a rich, thick sauce perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Mushroom Ragu
- 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
To Serve
- 12 ounces fettuccine pasta
- Parmesan cheese (optional, for serving)
Instructions
- Prepare the vegetables: Coarsely chop the mushrooms with a knife or in a food processor using short pulses in batches. Set aside. Also coarsely chop the onion, carrots, and celery either by hand or with a food processor.
- Make the flavor base: Heat 2 tablespoons of extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and sauté for 5 minutes, stirring frequently until softened.
- Add aromatics and tomato paste: Stir in the grated garlic, rosemary, bay leaves, and tomato paste. Continue to sauté for 3 more minutes until the tomato paste darkens and deepens in flavor.
- Add the mushrooms: Incorporate the chopped mushrooms into the pan. Season with salt and black pepper. Cook on medium-high heat for about 20 minutes, stirring occasionally, until all moisture has evaporated and the mushrooms have a thick, almost creamy consistency.
- Finish the sauce: Stir in the balsamic vinegar and turn off the heat. Taste the ragu and adjust salt or vinegar as needed for a rich, savory, and balanced flavor.
- Cook pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve one cup of pasta water before draining.
- Toss pasta with ragu: Add the drained pasta to the pan with the mushroom ragu. Pour in about ¼ cup of the reserved pasta water. Toss on medium heat for a few seconds until the sauce and pasta are combined well and silky.
- Serve: Plate the pasta and garnish with fresh basil leaves, a drizzle of olive oil, and optional grated or shaved parmesan cheese.
Notes
- Nutrition information is estimated per serving with pasta for 4 servings total.
- Reserve some whole mushrooms for garnishing if desired.
- Adjust seasoning with salt and balsamic vinegar after cooking to boost flavor.
- The sauce should be thick, rich, and almost creamy—don’t rush the evaporation of mushroom liquid.
Keywords: Mushroom Ragu, Vegetarian Pasta, Italian Mushroom Sauce, Fettuccine, Vegetarian Dinner
