Restaurants›Parlour Wine Bar and Eatery›Mushroom Ragu Recipe

Mushroom Ragu Recipe

Inspired by Parlour Wine Bar and Eatery
Time1h
Serves4

Make Mushroom Ragu Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Mushroom ragu

Method

Mushroom ragu

1

Prepare mushrooms

Clean mushrooms by brushing or wiping with a damp cloth; trim stems as needed. Coarsely chop larger mushrooms so pieces are roughly uniform. Pat dry if very wet.

2

Sweat aromatics

In a large wide skillet or sauté pan, heat 2 tbs olive oil and 1 tbs butter over medium heat until butter foams. Add the diced onion, carrot, and celery with a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

3

Brown the mushrooms

Increase heat to medium-high and add the chopped mushrooms in a single layer if possible. Cook without stirring for 2–3 minutes to let them brown, then stir and continue to cook until mushrooms release their liquid and the liquid evaporates and they are nicely browned, about 8–10 minutes total. Season lightly with 1/2 tsp salt and 1/4 tsp pepper while cooking.

4

Add garlic and tomato paste

Reduce heat to medium. Push the mushrooms to one side, add the minced garlic and tomato paste to the cleared area and cook, stirring, for 1 minute to deepen the tomato paste flavor. Then stir everything together to coat mushrooms and aromatics with the paste.

5

Deglaze with wine

Pour in 1 cup dry white wine, scraping up any browned bits from the pan with a wooden spoon. Let the wine reduce by about half, 3–5 minutes.

6

Add tomatoes and stock

Stir in the crushed tomatoes and 1 cup vegetable or mushroom stock. Add the thyme, oregano, bay leaf, 1 tbs soy sauce, and optional 1 tsp sugar. Bring to a gentle simmer.

7

Simmer

Reduce heat to maintain a gentle simmer and cook, uncovered, stirring occasionally until the sauce thickens and flavors concentrate, about 20–30 minutes. If it becomes too thick, add up to 1/2 cup additional stock or water. Taste and adjust seasoning with remaining salt and pepper.

8

Finish and serve

Remove bay leaf and stir in chopped parsley and 1/2–1 cup grated Parmesan if using. For a silkier finish, you can stir in an additional 1 tbs butter off the heat. Serve the ragu over pasta, polenta, gnocchi, or crusty bread. Garnish with extra parsley and grated cheese.