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This rich mushroom ragù combines mushrooms with vegetables and aromatics. It is umami-rich, high-protein, absolutely delicious, and perfect for topping tons of dishes!
This flavorful mushroom ragu recipe is hearty, healthy, and packed with protein. By combining umami-rich wild mushrooms with vegetables and other flavor-boosting ingredients, you can prepare a thick and decadent vegan ragu. It’s great for serving over all your favorite pasta dishes, mashed potato, rice, and more. Best of all, this recipe is customizable and freezer-friendly—a perfect meal-prep option!
Ingredients
- Mushrooms: I used mixed wild mushrooms in this vegan ragù recipe. However, you can stick to a single variety: shiitake, chestnut, or oyster. I recommend using brown mushrooms over white ones for a richer flavor.
- Celery
- Carrots
- Onion: Or shallots.
- Tomatoes: If you can’t source fresh tomatoes, then use high-quality canned chopped tomatoes.
- For umami flavor: A combination of soy sauce, miso paste, and tomato paste.
- Vegetable stock: For the bulk of the sauce.
- Plant-based milk or cream: You can use oat milk, canned coconut milk, or coconut cream for creamier results.
- Red wine: Optional. To intensify the flavor and add depth.
- Aromatics: Garlic, black pepper, and coriander seeds. I usually don’t add salt as the soy sauce and vegetable stock are already salty.
- Olive oil: or another mild cooking oil for sauteing the ingredients.
How to make mushroom ragù
Prepare the vegetables: Clean, dry, and finely chop all of the vegetables: onion, celery, carrot, mushrooms, tomato, and garlic. I prefer to cut them into smaller pieces so they cook faster and so that you get a bit of everything in every bite.
To save time, you can roughly chop them and then pulse them (except the tomatoes!) in a food processor for a few seconds to break them into smaller pieces. They won’t be “even,” but it will definitely save a lot of time!
Saute the vegetables: In a large pan, add the oil and toast the pepper and crushed coriander seeds until fragrant. Then add the onion, celery, and carrots and saute over medium-high heat until softened and caramelized. This should take around 10 minutes.
Then, add the garlic and chopped mushrooms and cook for a further 10-15 minutes, until softened and most of the mushroom liquid has released.
Simmer the ragu If you’re using the wine, add it now to de-glaze the pan and stir until it’s cooked off. Then add the rest of the ingredients: chopped tomatoes, tomato paste, soy sauce, white miso, and vegetable stock. Reduce the heat to medium-low and then simmer the sauce for up to 30 minutes or until it has thickened and reduced. You can control the sauce’s thickness by reducing or increasing the amount of vegetable stock (or water) added.
Finally, optionally, add the oat milk or coconut cream and mix it well. Heat for just a few additional minutes. Taste the mushroom ragu and adjust any of the seasonings to your personal taste. Then your vegan ragu is ready to enjoy!
Serving suggestions
Though mushroom ragu is most often served with pasta dishes, there are actually many ways you can enjoy it:
- Pasta: Serve with your favorite pasta, such as gnocchi or spaghetti (it doubles as mushroom bolognese sauce). You can also use it for lasagna.
- Potatoes: Serve over mashed potatoes, baked potatoes, or baked sweet potatoes.
- Grains: Serve with your favorite grain, such as rice (brown rice, jasmine rice, etc.) or quinoa.
- Tex Mex: this vegan ragu makes for a great filling to burritos, burrito bowls, and tacos, too!
Storage
In the fridge: Store leftovers in the refrigerator in an airtight container for 4-5 days.
In the freezer: Allow it to cool completely, then freeze the leftovers in portioned airtight freezer-safe containers for between 2-3 months. Thaw in the fridge before reheating.
Reheat: You can reheat it either on the stovetop over low or in a microwave until warmed through.
More mushroom recipes
If you try this vegan ragù recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Rich Mushroom Ragù
Ingredients
- 25 oz mixed mushrooms chestnut mushrooms, oyster, or shiitake
- 18 oz tomatoes or canned tomatoes
- 18 oz onions or shallots
- 12 oz carrots
- 5 oz celery
- 2.5 oz garlic 7 cloves
- 4 ¼ cups vegetable stock
- 3/4 cup soy sauce
- 1/4 cup olive oil
- 5 Tbsp miso paste
- 3 Tbsp tomato paste
- 1/2 tsp black pepper
- 1 cup oat milk or coconut cream – optional
- 3/4 cup red wine optional
- 1 tsp crushed coriander seeds optional
Garnish (optional)
- fresh thyme
Instructions
- Clean, dry, and finely chop the onion, celery, carrot, mushrooms, tomato, and garlic.
- In a large pan, add the oil and toast the black pepper and the crushed coriander seeds until fragrant.
- Add the onion, celery, and carrots and saute over medium-high heat for about 10 minutes until softened and caramelized.
- Add the garlic and chopped mushrooms and cook for 10-15 minutes more, until softened and most of the mushroom liquid has released.
- Add the wine (if using) to de-glaze the pan and stir until it's cooked off.
- Add the chopped tomatoes, tomato paste, soy sauce, white miso, and vegetable stock.
- Reduce the heat to medium-low and then simmer the sauce for 30 minutes or until it has thickened and reduced to your desired consistency.
- Optionally, add the oat milk or coconut cream. Mix well and heat for just a few more minutes.
- Taste the mushroom ragu and adjust any of the seasonings if needed. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made this dish and it tastes amazing! Thank you Samira x
Thank you so much for your comment, Sara. So happy you gave this a try!