The Best Red Wine and Mushroom Ragout Recipe

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The Best Red Wine and Mushroom Ragout Recipe:-You’ll find yourself preparing this ragu often! This garlicky mushroom ragù is a substantial plant-based sauce that pairs well with chicken or steak and is perfect since it’s perfectly rich and delicious. This 50-minute or less vegan ragù dish contains fresh mushrooms that are easily found. A tomato sauce, wine, onions, carrots, and other aromatics are simmered for a long time with chopped or ground meat (beef or pork) to make ragù, an Italian sauce. It has the perfect amount of richness and depth of flavor!

 

The Best Red Wine and Mushroom Ragout Recipe

That’s Bolognese sauce, isn’t that right? You’re not mistaken! Ragù sauces include those like bolognaise. Another distinction between ragù and ragout is that the former is a stew cooked slowly that contains meat, fish, and/or vegetables. We’re going with a vegan mushroom ragù as a vegetarian substitute that tastes just as good and is still comforting.

 

Ingredients

  • Extra virgin olive oil
  • 1 large yellow onion, chopped
  • 2 to 3 carrots, peeled and chopped
  • 4 to 5 garlic cloves, minced
  • Kosher salt
  • 6 ounces portabella mushrooms, chopped
  • 6 ounces shiitake mushrooms, sliced
  • 8 ounces baby bella mushrooms, sliced
  • 1 cup low-sodium vegetable broth
  • ½ tablespoon fresh thyme leaves
  • 1 teaspoon dried oregano
  • ½ cup chopped fresh parsley, more for later
  • Black pepper
  • 1 cup dry red wine
  • 1 15- ounce can tomato sauce
  • 2 to 3 tablespoons chopped hazelnuts, optional

 

Instructions

Three tablespoons of extra virgin olive oil should be heated in a big pot over medium-high heat until shimmering but not smoking. Add the garlic, onions, and carrots. Grind in a generous amount of kosher salt. Cook the vegetables for about 5 minutes, stirring regularly, or until they have softened.

After adding the mushrooms, season with a little more salt. Pour in a little extra olive oil and some of the broth. Simmer the mushrooms for around five minutes, or until they start to get tender and somewhat reduced in size. Stir in the parsley, oregano, thyme, and a generous pinch of black pepper.

 

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Add the tomato sauce, red wine, and the remaining broth last. After five minutes of boiling, turn down the heat to low and cover. Cover and boil for about 20 minutes, then remove the lid and continue cooking the mushrooms for another 15 to 20 minutes, or until the mixture thickens into a ragu.

Finally, taste and adjust the salt to your desired level. Add a little extra fresh parsley and stir. Add the chopped hazelnuts if desired (optional). Serve with your preferred pasta, polenta, or, as I have done here, pearl couscous.

 

Nutrition

  • Calories: 162.1kcal
  • Carbohydrates: 15.8g
  • Protein: 4.6g
  • Fat: 7.2g
  • Saturated Fat: 0.9g
  • Polyunsaturated Fat: 0.9g
  • Monounsaturated Fat: 5g
  • Trans Fat: 0.1g
  • Sodium: 421.6mg
  • Potassium: 767mg
  • Fiber: 4.2g
  • Sugar: 7.4g
  • Vitamin A: 4180IU
  • Vitamin C: 16.3mg
  • Calcium: 51mg
  • Iron: 2mg

 

Notes

Which mushrooms should I use? I utilized shiitake, baby bella, and portabella as my three varieties of fresh mushrooms. You may even use a single variety of mushroom to simplify the dish even further.
Should you choose not to use wine: Red grape juice without added sugar or beef broth can be used in a 1:1 ratio. To add some acidity, add around 1 teaspoon of white vinegar.

Preparation advice: Cut and prepare every veggie the night before. After cleaning, slicing, or chopping the mushrooms, keep them in the refrigerator in an airtight container or in zip-top bags with paper towel wrap.
Serving tips for mushroom ragù: Ragù with mushrooms can be served on a bed of rice, over polenta, couscous, creamy mashed potatoes, or pasta.

 

Alternatively, serve it with some of your favorite rustic bread to mop up all the rich sauce for a quick vegan mezze. It tastes really good over chicken or steak when I use it as a chunky topping for other foods. Additionally, I’ve topped roasted potatoes with it.

 

Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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