Mushroom Ragu

Mushroom ragu is made with a variety of mushrooms, garlic, onions, and fresh thyme. Serve this mouthwatering recipe as a meaty vegetarian dish or add to eggs, riced cauliflower, flatbread, steaks and more!

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Type of Mushrooms to use

Morel mushroom season has just passed (in most places) and having got my hands on a few pounds, I couldn’t resist making myself a hearty mushroom ragu out of the priced gems. Morels are my favorite mushroom and I generally dry them and hoard them for very special recipes throughout the year.

This recipe is quite versatile and morels are definitely not required. Domestic mushrooms, such as button are satisfactory to use but adding in a few wild mushrooms is suggested. Porcini, chanterelles, or a mix of wild mushrooms can be found at a decent price and will add different layers of flavor and texture to the dish.

What You Will Need:

• Butter
• Olive Oil
• Fresh Mushrooms, wild or domestic
• Dried Mushrooms, wild
• Vegetable, Beef or Chicken Broth ONLY IF NOT USING DRIED MUSHROOMS
• Garlic
• Onion
• Dry Sherry
• Heavy Cream (optional)
• Fresh Thyme
• Kosher Salt

Mushroom Ragu Nutrition

Each serving of ragu will approximately contain 178 calories, 15 grams of fat, 6.2 grams of net carbs, and 3.6 grams of protein. These numbers will marginally vary based on the type of mushrooms used. These numbers reflect the use of heavy cream in the recipe.

How to Make Mushroom Ragu

Place the dried mushrooms in small bowl and add one cup of water, allow to set. Take a damp cloth or paper towel and clean any dirt off of the fresh mushrooms. Cut the mushrooms into uniform size and set aside.

If only using fresh mushrooms, add an extra cup.

Mince the garlic and cut the onion to a small dice. Place the olive oil in a large skillet and sauté the garlic and onion until translucent.

Add two tablespoons of butter or additional olive oil (for dairy free and vegan) to the skillet and then add the fresh mushrooms to the onion mixture. Cook until the mushroom juice has evaporated, stir occasionally.

While the mushrooms are cooking, strip the leaves of thyme off of their stems.

Remove the dried mushrooms from the water and squeeze the excess water out of them. Add the remaining tablespoon of butter or olive oil to the skillet and the rehydrated mushrooms. Cook until the liquid has evaporated, stirring occasionally. (Skip this step if not using dried mushrooms.)

Add the sherry and continue cooking until it has dried up. Add the thyme leaves and mushroom water (used to soak the mushrooms in). If you did not use any dried mushrooms, add one cup of vegetable (for vegan), chicken, or beef broth.

Cook down until the mushroom water or broth has all evaporated. Turn off the heat and add the heavy cream. Omit cream for dairy free and vegan options. Serve immediately or cool and place in an airtight container in the refrigerator for up to 4 days.

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