This rich mushroom ragu combines mushrooms with vegetables and aromatics. It is umami-rich, high-protein, absolutely delicious, and perfect for topping tons of dishes!
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
To store: Keep leftovers in the refrigerator in an airtight container for 4-5 days.To freeze: Freeze the leftovers in portioned airtight freezer-safe containers for between 2-3 months. Thaw in the fridge before reheating.To reheat: You can reheat it either on the stovetop over low or in a microwave until warmed through.Read the blog post for serving suggestions!