Can I freeze Mushroom Ragu?

Absolutely! Mushroom Ragu freezes well. Allow it to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months. When you're ready to enjoy, simply heat it on the stove or in the microwave until warmed through.

What kind of pasta goes well with Mushroom Ragu?

Fettuccine pairs beautifully with Mushroom Ragu, but you can use any pasta shape you love. Tagliatelle, penne, or even whole grain options will complement this rich sauce. Gluten-free pasta would also work if you are following a gluten-free diet.

What can I add to Mushroom Ragu for extra protein?

To add more protein to your Mushroom Ragu, consider mixing in lentils or chickpeas. Both will not only enhance the nutritional profile but also contribute to the heartiness of the dish. Tofu or tempeh are also great options if you prefer plant-based additions.

Can I make Mushroom Ragu in advance?

Yes, you can make Mushroom Ragu ahead of time. It's ideal for meal prep! Simply prepare the ragu, let it cool, and store it in the refrigerator. It will last for up to three days, and the flavors will develop even more as it sits.

Is Mushroom Ragu suitable for vegetarians and vegans?

Yes, Mushroom Ragu is entirely plant-based, making it perfect for vegetarians and vegans. You can enjoy this dish without any modifications while still delightfully savoring great taste.

Mushroom Ragu: 5-Star Comfort Dish You’ll Love

Ingredients

Scale

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
1/2 teaspoon Rosemary
3 Bay Leaves
1/2 cup Tomato Paste
1 pound White Mushrooms, coarsely chopped
1 pound Brown Mushrooms, coarsely chopped
1 teaspoon Salt (or more to taste)
1/8 teaspoon Black Pepper
1 tablespoon Balsamic Vinegar (or more to taste)
10 leaves Fresh Basil
12 ounces Pasta (Fettuccine preferred)

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Instructions

Prepare your vegetables: Coarsely chop the mushrooms, onion, carrots, and celery and set aside.
Create the flavor base: In a large skillet or Dutch oven, heat olive oil and sauté the chopped vegetables for about 5 minutes.
Add the mushrooms and seasoning: Stir in the garlic, rosemary, bay leaves, and tomato paste. Sauté for another 3 minutes, then add the mushrooms, salt, and pepper.
Cook on medium-high heat for about 20 minutes until the mushroom liquid evaporates. Stir in the balsamic vinegar and adjust seasoning if necessary.
Serve over cooked fettuccine, garnished with fresh basil and a drizzle of olive oil.

Notes

For gluten-free options, substitute the fettuccine with gluten-free pasta or zucchini noodles. Store leftovers in an airtight container for up to 3 days.

Author: Isabella Moreno
Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Sautéing
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 5g
Sodium: 500mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 7g
Protein: 8g
Cholesterol: 0mg