This delectable mushroom ragu vegan pasta sauce is a must-try, boasting an aromatic blend of garlic, wine, and herbs, perfectly complemented by a medley of vibrant vegetables. The homemade spaghetti sauce with mushrooms stands out as the ultimate veg-friendly recipe, making it an excellent choice for both vegans and non-vegans alike who appreciate the rich flavors of vegetables. For those seeking a fresh twist on this classic dish, this meatless ragu is the perfect solution.This vegan masterpiece boasts a satisfying serving size when paired with hot, freshly cooked pasta, leaving you craving more. The sheer abundance of plant-based goodness in this vegetable-rich take on ragu sauce is sure to tantalize your taste buds and leave you licking your lips! For fans of this delectable vegan ragu, we recommend exploring other mouth-watering options like garden veggie macaroni with a vegan dressing, vegan miso ramen soup, or crispy vegan samosas in rice paper.
How to Make Mushroom Ragu
As you prepare this delectable vegan ragu, start by reinvigorating the dried porcini mushrooms by soaking them in hot water. This process will help to restore their natural moisture and texture. While they’re rehydrating, take some time to sauté the chopped onion, carrots, and celery with a hint of fresh herbs to create a flavorful base for your sauce. Next, add the pungency of garlic followed by the tender freshness of button mushrooms, and finally, pour in the wine. After allowing it to simmer for a couple of minutes, drain the rehydrated porcini mushrooms and chop them into bite-sized pieces before adding them to the pan with the remaining ingredients. Allow your vegan pasta sauce to simmer while you cook your pasta to perfection. Then, simply combine the two and toss the cooked pasta in the homemade spaghetti sauce infused with the rich flavors of mushroom and herbs. If desired, top it off with a sprinkle of vegan parmesan cheese for an added touch of indulgence.
How to Serve Mushroom Ragu
While Bolognese and ragu share similarities, they have distinct differences. Ragu is characterized by its thicker, chunkier texture, making it well-suited for pairing with smaller pasta shapes like ziti, penne, or rigate. These ridged noodles can hold more sauce, allowing the flavors to meld together harmoniously. In contrast, Bolognese is typically served with wider pasta shapes like lasagne. The key to a successful ragu lies in its ability to complement the texture of the pasta it’s paired with. In Italy, traditional pairings include tortellini, gnocchi, or tagliatelle. Once combined, the dish can be enjoyed as is or accompanied by a simple side, such as garlic bread or a green salad, to provide a balanced meal.
Vegan Mushroom Ragu FAQs
Vegan wine, often shrouded in mystery, is simply wine produced without utilizing animal-derived products like casein, isinglass, gelatin, or albumin. This means that the winemaking process is free from animal byproducts, making it an attractive option for those following a plant-based lifestyle. On a different note, storing vegan pasta sauce leftovers requires some consideration. Ideally, this delicious sauce will keep for a couple of days when stored in an airtight container within the refrigerator. For longer-term preservation, freezing is a viable option as long as you utilize an airtight container or Ziploc bags to maintain its integrity.
Mushroom Ragu Sauce Recipe
Mushroom Ragu – Vegan Pasta Sauce
Bella Bucchiotti’s mushroom ragu vegan pasta sauce is a must-try. This homemade spaghetti sauce with mushrooms elevates the dish to new heights, making it the perfect recipe for vegans and anyone who shares their passion for vegetables. With its rich, meatless flavor, this ragu is sure to become a staple in your kitchen. To make this deliciousness, you’ll need 25 minutes of prep time, followed by 45 minutes of cooking. In total, you’re looking at about an hour and 10 minutes from start to finish. This recipe yields six generous servings, making it perfect for a weeknight dinner or a special occasion.
Instructions
As the aromatic foundation of your dish takes shape, immerse the dried porcini mushrooms in a small bowl, covering them with enough boiling water to create an inviting broth. Set this mixture aside for now. Meanwhile, heat the oil in a large cooking pan over medium heat and sauté the onion, carrots, celery, rosemary, and thyme until they’re tender and fragrant, stirring occasionally. As the vegetables reach their golden moment, add the minced garlic and cook for an additional minute to amplify the flavors. Next, introduce the chopped mushrooms to the pan, allowing them to mingle with the vegetable medley as you stir occasionally over the next 5 minutes. To elevate the dish, raise the heat and pour in the wine, bringing it to a rolling boil before allowing the liquor to evaporate for 2 minutes. While this process unfolds, drain the rehydrated porcini mushrooms, reserving their flavorful water in the process. Chop the porcini into rough, rustic pieces, then add them to the pan along with the crushed tomatoes, vegetable stock, and reserved mushroom water. As the sauce reaches its simmering point, adjust the heat to a gentle pulse, seasoning with salt and pepper as needed. Allow this rich mixture to meld together for 45 minutes before finally combining it with cooked pasta, ensuring each strand is thoroughly coated in the savory sauce.
Notes
When seeking out dried porcini mushrooms, hope that your local store carries them, as they impart a rich depth of flavor to the mushroom ragu. If unavailable, you can substitute with dried shiitake mushrooms or omit them altogether. For added variety, utilize a mixed selection of woodland mushrooms, including chestnut, shiitake, and oyster varieties, or opt for your favorite type. To prepare the mushrooms for this dish, tear them into small chunks by hand and then finely chop them using a sharp knife to achieve a ‘mushroom mince’ texture, similar to ragu. Store the sauce in an airtight container in the fridge, where it will keep for 2 days or freeze it for up to 3 months, perfect for meal prep or future use.