Mushroom Ragù

Here is a recipe for an Italian-style mushroom ragù, a rich and flavorful dish that can be served with pasta, such as tagliatelle or pappardelle, or as a topping for polenta.

Ingredients

• 500 g mixed mushrooms (porcini, champignon, shiitake or others to taste)
• 1 medium onion
• 2 garlic cloves
• 1 carrot
• 1 celery stalk
• 150 ml tomato passata
• 100 ml dry white wine
• Extra virgin olive oil to taste
• Salt and black pepper to taste
• A bunch of chopped parsley
• Chili pepper (optional)
• Grated Parmesan for serving (optional)
• 1 bay leaf

Preparation

1. Clean the mushrooms with a damp cloth or brush, remove the earthy part of the stem and cut them into pieces that are not too small.
2. Finely chop the onion, garlic, carrot and celery to prepare a soffritto.
3. Heat a drizzle of oil in a large pan and add the vegetable soffritto along with the bay leaf. Sauté over medium heat until the vegetables become soft.
4. Add the chopped mushrooms and let them cook until they have released their water and it has evaporated.
5. Pour in the white wine and let it evaporate over high heat.
6. Add the tomato passata, season with salt and pepper and, if you like, a pinch of chili pepper to give your ragù a bit of spiciness.
7. Lower the heat, cover the pan and let it cook for about 20-30 minutes, until the sauce thickens. If necessary, add a little water during cooking.
8. Once the ragù is ready, add the chopped parsley and mix well.

Your mushroom ragù is ready to be served with pasta or other preparations. If desired, add grated Parmesan before serving to further enrich the dish.

Curiosities

Mushrooms have a long history in cooking, especially in Italy. They were once a food for the poor, but over time they have gained a prestigious place in gastronomy, becoming the stars of refined and delicious dishes.