Whereas a classic Italian meat ragù may bubble away all afternoon so that the meat can tenderize along with aromatics, this mushroom ragù recipe can accommodate a tight weeknight schedule. Once mushrooms reach peak tenderness, they won’t soften much more—and that means that after they join the onions, garlic, and tomato paste and get simmered in cream and water, they’ll be tender and flavorful in minutes (rather than hours). When you’re prepping your mushrooms, trim off any parts of the stems that feel too tough to chew. Save them in the freezer with your vegetable and meat scraps, then use them to add umami to your next pot of broth.
This mushroom sauce is equally delicious when spooned over a bowl of creamy polenta or layered into meatless lasagna. To do so, simply stir in the butter and Parmesan cheese but don’t add any pasta cooking liquid.
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What you’ll need
Large Saucepan
$60 At Amazon
Tongs
$21 At Amazon
Colander
$11 At Amazon
Heatproof Measuring Cup
$26 At Amazon
Ingredients
4 servings
3
1
6
¼
12
¼
12
2
1
Preparation
Step 1
Heat oil in a small pot or large saucepan over medium. Add onion and a big pinch of salt. Cook, stirring occasionally, until onion is very soft, 6–8 minutes. Add garlic and cook, stirring often, until softened and beginning to turn golden around edges, about 4 minutes.
Step 2
Add tomato paste to pot and cook, stirring constantly, until slightly darkened in color, about 1 minute. Add mushrooms and season with more salt. Cook, stirring often, until softened, 6–8 minutes.
Step 3
Add cream and 1 cup water, increase heat to high, and bring to a boil. Reduce heat and simmer, stirring occasionally, until ragù is slightly thickened, 13–17 minutes. Taste and season with pepper and more salt as needed.
Step 4
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving 2 cups pasta cooking liquid.
Step 5
Add pasta, butter, 1 cup pasta cooking liquid, and 1 oz. Parmesan to ragù. Cook, tossing and adding more pasta cooking liquid by ¼-cupful as needed, until sauce coats pasta and pasta is al dente, about 2 minutes.
Step 6
Divide pasta among shallow bowls or plates and top with more Parmesan.
Leave a Review
Reviews (54)
Back to TopYum!
Darcy
FL
4/11/2024
Great meatless recipe! I used half and half instead of heavy cream, and only added the first cup of pasta water. It was delicious!
DCC
5/18/2023
Love the unami flavor to this dish. Had to stop eating
AngelaM
Flossmoor,IL
4/2/2023
This just might be the most delicious mushroom ragu I’ve ever had. Maybe the best mushroom pasta or just mushroom dish I’ve ever had. With criminis, nothing fancy.
Anonymous
3/20/2023
This was really excellent. It's a good weeknight recipe that comes together quickly and easily. The only modifications I'll make next time are to deglaze the pan with a little dry white wine after step 2 for acidity, and maybe top with a little parsley for herby brightness.
Amanda K.
Philadelphia, PA
12/21/2022
It is unreal how good this sauce tastes with how simple it is and how easily/quickly it comes together. I followed the recipe as written with oyster and cremini mushrooms. The only thing I did differently was I tore the mushrooms by hand rather than chop them so that the sauce had irregular surfaces to settle in. I'm excited to remix it a bit next time. Aleppo sounds like a great addition.
Laura A.
Brooklyn, NY
12/7/2022
Oh my goodness. This was unbelievable! My husband loved it, said it reminded him of his favourite dish at Bravo - Pasta Bravo (he used to work there). I used oyster, maitake, and shiitake and I was a bit concerned as I’m not familiar with mushrooms like this. I’m glad I stuck with it tho bc it was incredible. I kinda wanted to add herbs or something else but held back (I always try to make a recipe as written the first time I do it). So simple and so tasty!
Redval
Dayton OH
8/24/2022
I've made this recipe a number of times and it is a real star. It comes together so easily and is a nice dish to serve to a mixed crowd of vegetarians and meat eaters at a dinner party. The only thing that I've added on most occasions is a bit of sherry vinegar for a touch more acidity, and some alepo pepper that that I had lying around. I add the pepper flakes early on in the process so they can bloom in the oil a bit. The vinegar I add to taste before the reduction stage.
Tom
Knoxville, TN
8/11/2022
Playing around with this recipe and reading the other reviews to date: first, the recipe is a delicious take on a classic t simple technique. For pretty, with rigatoni or similar, might I suggest slicing (rather than chopping) the mushrooms. No double tomato paste? No problem: a 6 oz can of plain-ole tomato paste will do the job. I’m guessing those who said they don’t need the extra pasta water at the end may have cooked their pasta closer to done. I have found I need about 2-1/2 cups, but I r probably under oil my pasta by about 4 minutes and prefer it to finish cooking in the silky sauce. Delicious recipe. Accommodates shrimp well too. My next week might be some olives….
A cook in Buffalo
Buffalo, NY
7/25/2022
We loved this recipe! I only added half of the water and it was too much. Next time I'll add very little water.
Sandy
San Diego, Ca.
6/30/2022
Great recipe. Easy, versatile. I added rosemary and basil from the garden and we had a restaurant-quality meal at home. Plus, plus.
Claudia
Carmel Valley, CA
6/19/2022
Awesome! Really easy and delicious. Highly recommend using a variety of mushrooms (not just cremini/baby bella). I used 4 oz of oysters which lended a much more complex flavor.
Anonymous
NY
6/16/2022
This was so easy and tasty!!! As someone who also eats meat, i can't begin to explain how impressed i was with this veggie pasta!! Easy clean up, very delicious. I added 1 very chopped tomato that needed to be used in with the mushrooms and cut back on some of the water. yum!!
Anonymous
Vancouver, BC
6/15/2022
Why in the world is there no recipe/ingredients?? Bizarre.
Anonymous
MD
6/4/2022
Extraordinary and easy ! Try it out
Justine Abruzzo
Brooklyn, NY
6/2/2022