This Mushroom Ragu is a hearty, savory Italian comfort dish that’s completely vegetarian and full of deep, earthy mushroom flavor. Inspired by Lidia Bastianich’s Ragu di Funghi Misti, this version layers aromatic shallots and onions with fresh herbs and a porcini-infused broth to create a rich, satisfying sauce perfect for pasta, polenta, or lasagna.
If you’re looking for a comforting vegetarian dinner that’s filling and full of umami, this mushroom ragu is a wonderful choice. It’s robust, versatile, and impressive enough for a weeknight meal or a special occasion.
What is Ragu sauce?
Ragu is a broad Italian term for a rich, slow-cooked sauce traditionally made with meat and aromatics. Unlike a tomato-forward marinara, ragu centers on deeply developed savory flavors from long cooking. It’s typically served with pasta, gnocchi, or polenta. Bolognese is a well-known regional style of ragu, but many variations exist—this mushroom ragu provides a vegetarian take that still delivers the same depth and comfort.
Ragu vs Bolognese
Ragu is a general category of slow-cooked, meat-forward sauces. Bolognese (Ragù Bolognese) is one specific regional style from Bologna with its own traditional ingredients and method. Ragus are usually hearty and thick; Bolognese is a specific, meat-centric interpretation within that family.
Ingredients for Mushroom Ragu
To make this mushroom ragu you’ll need:
- Fresh mixed mushrooms (about 2½ pounds)
- Dried porcini mushrooms (rehydrated)
- Fresh thyme, rosemary, and sage
- Extra-virgin olive oil
- Butter
- Shallots and onion
- Salt and freshly ground black pepper
- Tomato paste
- Dry Marsala or another dry red wine
- Hot vegetable or turkey broth
Choosing mushrooms
Use a variety for the best texture and flavor. Common choices are white button and cremini (baby bella), supplemented with shiitake, oyster, maitake (hen of the woods), enoki, king trumpet, or chanterelles when available. Dried porcini add concentrated, woodsy depth—rehydrating them contributes both the rehydrated mushrooms and a flavorful soaking liquid that enhances the sauce.
Soaking porcini
Rehydrate dried porcini in warm water before using. Reserve the soaking liquid after straining it through a fine sieve or cheesecloth; it’s packed with mushroom flavor and is perfect to add to the sauce in place of some stock.
Lidia Says:
This is a great vegetarian sauce—complex and satisfying. It’s excellent with pasta, baked in lasagna or polenta, cooked into risotto, or even served with grilled proteins. Supermarket mushrooms work well; fresh wild varieties are even better. Dried porcini provide essential depth for this and many other sauces.
Yield
This recipe yields about 6 cups of mushroom ragu—enough to dress 2½–3 pounds of pasta or to use across multiple dishes. The sauce stores well in the refrigerator for up to a week or can be frozen for several months.
Mushroom Ragu: Lidia’s Ragu di Funghi Misti
Lidia Bastianich
Ingredients
- 2 ½ pound fresh mixed mushrooms small and firm
- ½ ounce dried porcini soaked in 1 1/2 cups warm water
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary tender stem about 4 inches
- 1 sprig fresh sage about 4 large leaves
- ¼ cup olive oil extra-virgin
- 4 tablespoon butter
- 1 cup shallots finely chopped
- 1 medium onion finely chopped (about 1 cup)
- ½ teaspoon salt plus more to taste
- ⅓ cup tomato paste
- 1 cup dry Marsala or other dry red wine
- freshly ground black pepper
- 4 cups hot vegetable or turkey broth
Instructions
Prepping the Ingredients
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Squeeze the soaked porcini to remove excess liquid and slice them about 1/4 inch wide. Strain the soaking liquid and reserve it.
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Clean, trim, and slice the fresh mushrooms into moderately thin slices, roughly 1/4 inch.
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Tie the thyme, rosemary, and sage together with kitchen twine or enclose the leaves in cheesecloth to form a bouquet garni.
Cooking the Sauce
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Warm the oil and butter in a large skillet over medium heat. Add the onions, shallots, and 1/4 teaspoon salt. Sauté gently, stirring often, until soft and glossy (about 6 minutes) without allowing them to brown.
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Add all mushrooms, including the chopped porcini. Sprinkle another 1/4 teaspoon salt, add the herb bouquet, toss, increase the heat slightly, and cover. Cook for about 3 minutes, shaking the pan occasionally, to sweat the mushrooms.
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Uncover and cook over fairly high heat, stirring frequently, until the mushrooms shrink and most of the liquid evaporates (about 5 minutes or more). When the pan is dry and the mushrooms begin to brown, make a hot spot, add the tomato paste, and toast it for about a minute, then mix it into the mushrooms.
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When the mixture is sizzling, pour the Marsala over the mushrooms and stir constantly until the wine reduces and the mushrooms begin to stick again. Add the reserved porcini soaking liquid and 2 cups of hot stock, bring to a boil, scraping up any caramelized bits. Reduce to a gentle simmer, cover, and cook about 20 minutes, stirring occasionally and adding more stock as needed to keep the mushrooms nearly covered.
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Uncover and continue to simmer another 20 minutes, adding stock as necessary, until the mushrooms are tender and the sauce has thickened but isn’t overly reduced. Remove and discard the herb bouquet, taste, and adjust salt and pepper.
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Use immediately, refrigerate for up to a week, or freeze for longer storage.
Notes
Makes enough sauce for 2.5–3 pounds of pasta. Nutrition information is per cup of sauce.
Nutrition
More from Lidia Bastianich
Lidia’s recipes and cookbooks are celebrated for their straightforward approach and comforting flavors. Her memoir and cookbooks offer insight into her life and culinary philosophy and are popular resources for anyone who enjoys Italian cooking. Her mushroom ragù is a particularly beloved recipe for its deep, layered flavors.
Lidia’s Italian Potatoes Recipe
Lidia’s recipe for Italian potatoes makes a fantastic side dish that complements this ragu beautifully.
More mushroom recipes to try
White Lasagna With Mushrooms, Spinach And Artichokes
A rich, cheesy white lasagna that showcases mushrooms alongside spinach and artichokes—great made a day ahead for gatherings.
Sautéed Green Beans With Mushrooms And Shallots
Bright green beans paired with savory mushrooms and crisp shallots—an ideal side or light main.
Friendsgiving + Gluten-free Mushroom Stuffing
A flavorful mushroom stuffing with fresh herbs that satisfies both meat eaters and vegetarians alike.
Easy Oven Roasted Mushrooms
A simple method for perfectly roasted mushrooms that work as a side or an ingredient in other dishes.
Frequently Asked Questions
Italy
Ragù evolved over time and became popular across Italy, with regional variations such as Ragù Bolognese originating in Bologna.
Mushrooms are fungi, not plants, though they are commonly treated as vegetables in cooking. They are low in calories and fat and add rich umami flavor to dishes.