Hearty Mushroom Ragu

This Hearty Mushroom Ragu is a warm, comforting, hearty, vegetarian meal that is the perfect Mediterranean DIet inspired Sunday Supper.

Course dinner, family dinner

Cuisine Mediterranean

Keyword fall dinner, mushrooms, vegetarian dinner, winter dinner

Prep Time 15

Cook Time 20

Servings 3 cups

Author Brynn McDowell, RDN at The Domestic Dietitian

2 tbsp extra virgin olive oil
1 shallot, finely diced
4 cloves garlic, minced
2 pounds Assorted Mushrooms, cleaned and sliced (we used a mix of shitake and white button msuhrooms)
2 tsp dried rosemary
2 tsp dried thyme
2 tbsp flour
1/2 cup dry white wine
2 cups vegetable broth
salt and pepper to taste
Optional Garnish - chopped Italian Parsley and Freshly Grated Parmesan Cheese

In a large pot, heat the olive oil over medium heat
Once warm, add the diced shallot and saute until soft and translucent, about 5 minutes
Add the minced garlic and continuously stir until garlic is fragrant and golden, about 30-45 seconds
Add the mushrooms, rosemary and thyme and continue to saute until the mushrooms begin to cookdown and become soft
Add the flour and continue to stir until all the flour has been absorbed by the mushrooms
Turn the heat up a bit and add the wine, continue to cook until the wine has reduced by about half the amount
Add the vegetable broth and season with salt and pepper if needed
Continue to let the mushroom mixture simmer, stirring often, until the sauce thickens and the mushrooms continuet soften, about 15-20 minutes
Remove from heat and serve wtih optional parsley and parmesan cheese if desired. See serving suggestions below

Serving Suggestions -

We served our Hearty Mushroom Ragu with this Parmesan Polenta recipe

Other serving ideas -