A quick and flavorful mushroom sauce made with fresh mushrooms, shallots, white wine, and aromatics. This mushroom ragu and pasta dish comes together in less than an hour, perfect for a hearty weeknight meal.
This quick pasta sauce is one of my go-to meals when I don’t know what I want to eat. Sounds fancy, but rags is really just a hearty pasta sauce. Typically it’s made with meat, but we’re going meatless here. If you’re looking for a substantial meal sans the meat, mushrooms are generally a way to go.
Ingredient List for Mushroom Ragu
- Mushrooms: Please don’t use basic white button mushrooms, they are literally the lease flavorful option you can get. Go for pretty much anything else, lol. For this recipe I used a mix of portabella, shiitake, and oyster mushrooms for a mix of texturse and flavors
- Shallots: I’m choosing to use shallots here, but you can absolutely swap that out for half a small onion if that’s what you have. The flavor of a shallot is mild and a little more nuanced and less pungent than onion. If you do make a swap, choose a sweeter onion so it doesn’t overpower. Note that shallots come in a bulb with two lobes. When I say use 1 shallot, that means use the whole bulb.
- Garlic: Aromatic adding to the base layer of the sauce.
- Rosemary & Basil: add freshness and another layer of flavor.
- Butter & Olive Oil: used to brown and saute the mushrooms and aromatics. I use the butter to brown the mushrooms, and extra virgin olive oil to sauté the shallots and garlic. You can swap out either.
- White wine: This is used to deglaze you pan after cooking the mushrooms, shallots, and garlic. Always use a wine that you’d actually drink. The alcohol cooks out but if don’t want to use it, replace with the same amount of vegetable stock.
- Vegetable Stock: My preferred choice of stocks, is the Better than Bullion brand (this is not sponsored, wish it was lol). Making a stock is probably the best overall option. But guess what, I don’t have that in me. The concentrated stocks are key for me because I have several varieties on hand at anytime.
- Tomato Paste: Adds a richness and depth of flavor to the sauce. You could go without, but your overall sauce could fall flat.
- Parmesan Cheese: Add when serving.
- Pappardelle Pasta: Large, broad, flat pasta, similar to fettuccine or tagliatelle but a little wider. It’s a great pasta for hearty, chunkier sauces like this ragu. You tend to find this as a dried pasta coiled in little nests.
- Salt and Pepper: To taste.
How to make Mushroom Ragu
To start we’re going to brown our mushrooms. Add butter to a heavy bottom pan on medium heat. Add mushrooms, making sure to not crowd the pan. Meaning you will need to do this in batches. Cook the mushrooms until the liquid cooks out. They should reduce in size and develop a deep brown color. Lightly salt after the mushrooms are cooked. Adding salt before cooking hinders the browning process.
Remove the mushrooms from your pan and set aside. Heat olive oil, add shallots, garlic and salt lightly. Cook until translucent and softened.
Deglaze pan with white wine (or vegetable stock if you choose). Cook for about 1-2 minutes to let the alcohol cook down.
Add browned mushrooms, tomato paste, rosemary, and vegetable stock. Adjust salt and pepper as needed. Let your sauce simmer for 15-20 minutes while you prepare your pasta.
Prepare pasta as directed on package. Once the pasta is cooked, toss in mushroom ragu. Top with basil and Parmesan cheese.
Notes and Tips
- The mushroom ragu and pappardelle pasta can be stored in the refrigerator for 3-4 days.
- If reheating, add fresh basil and Parmesan cheese before serving.
Mushroom Ragu with Pappardelle Pasta
- 1 lb mushrooms, chopped in large chunks
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 whole shallot, thinly sliced
- 2 cloves garlic, minced
- ¼ cup white wine
- 1 sprig rosemary
- 1 tbsp tomato paste
- 1½ cup vegetable stock
- salt and pepper
- parmesan cheese
- Heat a heavy bottom pan on medium heat. Add mushrooms to brown, making sure to not crowd the pan (cook in batches). Cook the mushrooms until the liquid cooks out, about 5 minutes. Lightly salt after the mushrooms are cooked. Remove from pan.
- Heat olive oil, add shallots, garlic and salt lightly. Cook until translucent and softened.
- Deglaze pan with white wine (or vegetable stock if you choose). Cook for about 1-2 minutes to let the alcohol cook down.
- Add browned mushrooms, tomato paste, rosemary, and vegetable stock. Adjust salt and pepper as needed. Let your sauce simmer for 15-20 minutes while you prepare your pasta.
- Prepare pasta as directed on package. Once the pasta is cooked, toss in mushroom ragu. Top with basil and Parmesan cheese.