Savory Mushroom Ragù

Versatile Mushroom Ragù: A Plant-Based Delight

This mushroom ragù recipe offers a rich and versatile twist on the traditional Italian meat-based sauce, making it a go-to for various culinary creations. Perfect for pasta, potatoes, polenta, or even spread over pizza, this meatless ragù opens up a world of possibilities in the kitchen.

Ingredients:

Dried porcini or shiitake mushrooms
White button, cremini, or portobello mushrooms
Extra virgin olive oil
Salt and pepper
Better Than Bouillon (mushroom, chipotle, sofrito, or adobo base)
Shallot or small yellow onion
Tomato paste
Garlic
Sumac
Ground cumin
Crushed red pepper flakes (optional)
Crisp, off-dry or dry white wine

Additions and Substitutions:

Skip the alcohol by omitting the wine; add a pinch of sugar and a splash of vinegar or lemon juice for a similar effect.
Substitute lemon zest for sumac if unavailable.
Replace Better Than Bouillon with reduced flavorful stock or broth.
Feel free to use your favorite mushrooms or experiment with unique varieties.

Delicious Additions:

Enhance mushroom flavor with mushroom powder.
Incorporate fresh tomatoes during peak season.
Make it creamy by adding heavy cream or cashew cream.
Infuse curry flavor with curry powder.
Elevate with shredded parmesan cheese.
Fresh herbs add a burst of brightness.
Drizzle with truffle oil for a luxurious touch.

This mushroom ragù not only caters to mushroom lovers’ dreams but also provides a canvas for culinary creativity. Whether indulging in a creamy pasta or savoring the bold flavors with naan and curry, the options are boundless. The recipe encourages personalization, allowing each dish to reflect individual tastes and preferences. Enjoy the hearty richness and adaptability of this plant-based delight!

_{Repurposed article originally published in A little and a Lot}