Mushroom ragù

Here is a recipe for an Italian-style mushroom ragù, a rich and flavorful dish that can be served with pasta, such as tagliatelle or pappardelle, or as a condiment for polenta.

Ingredients

• 500 g of mixed mushrooms (porcini, champignon, shiitake or others to taste)
• 1 medium onion
• 2 cloves of garlic
• 1 carrot
• 1 stalk of celery
• 150 ml of tomato puree
• 100 ml of dry white wine
• Extra virgin olive oil to taste
• Salt and black pepper to taste
• A bunch of chopped parsley
• Chili pepper (optional)
• Grated Parmesan cheese for serving (optional)
• 1 bay leaf

Preparation

1. Clean the mushrooms with a damp cloth or a brush, remove the earthy part of the stem and cut them into not too small pieces.
2. Finely chop the onion, garlic, carrot, and celery to prepare a sofrito.
3. Heat a drizzle of olive oil in a large pan and add the vegetable sofrito with the bay leaf. Sauté everything over medium heat until the vegetables soften.
4. Add the chopped mushrooms and let them cook until they have released their water and it has evaporated.
5. Pour in the white wine and let it evaporate over high heat.
6. Add the tomato puree, adjust the salt and pepper and, if you like, a pinch of chili pepper to give a bit of spiciness to your ragù.
7. Lower the heat, cover the pan, and let cook for about 20-30 minutes, until the sauce thickens. If necessary, add a bit of water during cooking.
8. Once the ragù is ready, add the chopped parsley and mix well.

Your mushroom ragù is ready to be served with pasta or other preparations. If you wish, add some grated Parmesan cheese before serving to further enrich the dish.

Curiosities

Mushrooms have a long history in the kitchen, especially in Italy. They were once a food of the poor, but over time they have gained a prestigious place in gastronomy, becoming protagonists in refined and delicious dishes.