Mushroom Ragu
A good mushroom ragu is a staple in the Clove Kitchen. It’s hearty, flavoursome and really good for you. We love a recipe that can be used in multiple ways and this one ticks a lot of boxes. It can be served over polenta or mash, piled on top of fettuccine with lots of parmesan, the base of a vegetarian lasagne, or served straight on toast.
Field mushrooms make this ragu dark and meaty, button mushrooms will lighten it up, or use a combination of mushrooms if that’s what you have. The trick to getting this recipe right is to cook the mushrooms slowly, a handful at a time. Don’t be tempted to chuck everything in one go!
If you love this ragu, try using it in our Mushroom and Spinach lasagne.
Ingredients 10
1 kg field mushrooms, thinly sliced
2 brown onions, small, thinly sliced
4 cloves garlic, thinly sliced
1⁄4 cup extra virgin olive oil
1⁄3 cup tomato paste, 100g
3 sprigs thyme
1 tsp salt
3⁄4 tsp black pepper, cracked
2 cups vegetable stock, 500ml
1 tsp sugar
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Method 6
Start by prepping your vegetables. Thinly slice the , including the stems and set aside, then thinly slice the and .
Heat in a large frypan over medium heat and gently saute the sliced with a pinch of for 5 minutes or until soft and translucent. Add the sliced and sauté for another 2 minutes.
Add the , , and and mix well. Let the mixture bubble a little and then cook for a few minutes, stirring often, until the tomato paste has deepened in colour. This takes away the raw flavour of the tomato paste and creates a richer, more intense flavour.
Add the mushroom slices a handful at a time, stirring often for 7-10 minutes before adding the next handful. Take your time with this step and be careful not to overcrowd the pan. For the best flavor and texture, you want your mushrooms to sauté evenly, not cook in their own juices. Keep going until all the mushrooms are in the pan, looking rich but not soupy.
Add the and and turn down the heat to medium-low. Simmer for 20 minutes or until the ragu is deep in colour and has thickened. Taste and adjust the seasoning, adding more and if needed.
Serve over polenta or mash with grated parmesan.
Clove Kitchen's tips
The main tip with this recipe is to add the mushrooms slowly. It's a very simple recipe but needs a little care, so take your time. When adding mushrooms, make sure there’s enough space in the pan. If the pan is too crowded, the mushrooms will steam rather than sauté, resulting in a less flavourful, watery ragu. Stir occasionally but not constantly. Allowing the mushrooms to sit undisturbed will help them get a nice, caramelised colour. If the ragu becomes too thick, you can add a bit more stock or water to loosen it up.
