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–+ servings
An example of the porcini ragu when done according to the recipe

Porcini Ragù

A rich and savory Italian mushroom sauce made with porcini mushrooms, fresh herbs, and vegetables, perfect for serving over pasta, polenta, or risotto.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Porcini Ragù
  • 1 oz dried porcini mushrooms
  • 2 cups hot water
  • 2 tbsp olive oil
  • 1 yellow onion finely diced
  • 2 carrots finely diced
  • 2 celery stalks finely diced
  • 4 cloves garlic minced
  • 12 oz cremini mushrooms chopped
  • 2 tbsp tomato paste
  • 0.5 cup dry red wine
  • 2 cups vegetable broth
  • 1 tsp fresh thyme
  • 1 tsp fresh rosemary minced
  • 1 bay leaf
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 cup Parmesan cheese optional
  • 2 tbsp fresh parsley for garnish

Equipment

  • Dutch oven or large skillet
  • Mixing bowls
  • Fine-mesh sieve
  • Wooden spoon

Method
 

  1. Soak dried porcini mushrooms in hot water for 20 minutes.
  2. Remove mushrooms, chop finely, and strain soaking liquid.
  3. Cook onion, carrot, and celery in olive oil until softened.
  4. Add garlic and cook for 1 minute.
  5. Add cremini and porcini mushrooms and cook until browned.
  6. Stir in tomato paste and cook for 2 minutes.
  7. Add wine and simmer until reduced.
  8. Add broth, reserved mushroom liquid, herbs, salt, and pepper.
  9. Simmer uncovered for 35 to 40 minutes.
  10. Remove bay leaf, stir in Parmesan if desired, and serve.

Nutrition

Calories: 180kcalCarbohydrates: 12gProtein: 6gFat: 11gSaturated Fat: 2gCholesterol: 4mgSodium: 420mgFiber: 3gSugar: 4gVitamin A: 35IUVitamin C: 8mgCalcium: 8mgIron: 10mg

Notes

Serve over pappardelle, tagliatelle, creamy polenta, or risotto. Leftovers freeze exceptionally well.

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