This mushroom ragù started as a "what can I do with all these mushrooms?" moment. After one bite, I immediately knew I wanted to make it again and share the recipe. It's great with pasta, but also works over polenta, rice, roasted or mashed potatoes, and even spooned on toasted bread.

Unlike a traditional ragù made with meat, this one is vegan and built on simple pantry ingredients plus plenty of fresh mushrooms. It's a hearty and flexible recipe you'll want to make again and again!

Rich mushroom ragu over bucatini pasta with a glass of wine nearby.

It's no secret that we love mushrooms around here. From mushroom stew and stuffed mushrooms, to this unique take on vegan egg salad, they're about as close as it gets to hero status when cooking without meat, eggs, or dairy.

Why You'll Love This Mushroom Ragù

Rich mushroom & tomato flavor - 2 pounds of mushrooms create meaty texture and a mountain of flavor, while canned crushed tomatoes bring the comfort of marinara (but richer and better)!
Simple ingredients - no specialty ingredients needed, just fresh aromatics + pantry staples you can find in any store
Thick, hearty sauce - simmered until perfectly rich and clingy, with just a touch of sweetness

Ingredients needed to make mushroom ragu set out on a wood cutting board.

What You'll Need

For this mushroom ragù, the only fresh ingredients you need are mushrooms, onion, and garlic. The other ingredients are simple dry goods you probably already have in the pantry: dried herbs, canned crushed tomatoes, red wine (optional), and salt and pepper.

I also really love how flexible this recipe is. You can switch up the types and amounts of mushrooms, add other veggies, or reduce the tomato and add a creamy element. Feel free to adjust the amounts to suit your needs or what you have on hand.

How to Make Mushroom Ragù

Here's an overview of the cooking process. You can find the full written recipe below.

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Sauteing onion and mushrooms in a large pot.

Step 1: Saute

First, saute the onion in a little oil until softened. Add the mushrooms and cook until their moisture has evaporated.

Adding garlic and herbs to the sauteed mushrooms.

Step 2: Season

Next, add another tablespoon of oil, along with the garlic and dried herbs and seasonings.

Step 3: Add Wine

Add 1 cup dry red wine, and let simmer for several minutes.

After simmering for 25 minutes, the thickened tomato sauce clings to the mushrooms.

Step 4: Simmer

Add the crushed tomatoes, and simmer the sauce for about 30 minutes or until thick and reduced by half. Taste and adjust seasoning.

Variations

This recipe is surprisingly flexible, so feel free to tweak it based on what you have or how you want to serve it.

Skip the wine - No red wine? No problem. Just use broth or water to deglaze the pan, plus a drizzle of balsamic at the end for depth.
Add a creamy element - For a slightly creamy ragu, at the end stir in some cashew cream or an unsweetened and unflavored non-dairy creamer.
Make it spicy - Increase the red pepper flakes, or finish with a drizzle of Calabrian chili paste.
Switch up the herbs - Instead of individual dried herbs, use Italian seasoning and/or add a little rosemary, too. Use fresh thyme and basil if you have them.
Boost the umami - A teaspoon of soy sauce, tamari, or even a bit of miso adds extra savory depth. Use these instead of or in addition to the smoked salt.
Serve it different ways - Mushroom ragù is great with pasta but also works over polenta, rice, mashed potatoes, or even scooped up with crusty bread.

Helpful Tips

A few simple tips make a big difference with a recipe this minimal:

Don't rush the mushrooms. Let them cook long enough for all of the moisture to release and evaporate. This is where a lot of the flavor develops.
Let the wine cook off. Give it a few minutes to simmer after adding the wine so the alcohol mostly cooks off and the flavor concentrates.
Simmer until thick. The tomatoes also need plenty of time to reduce. This leads to a naturally sweeter and more complex flavor as glutamates and sugars develop.
Taste and adjust at the end. With simple ingredients, small tweaks matter. Add salt, a pinch of sugar (if needed), or a splash of acidity to balance.

I hope you enjoy this versatile mushroom ragù. If you try the recipe, comment below to share your feedback, customizations, and how you like to serve it!

Recipe

Overhead view of a pasta bowl filled with mushroom ragu over bucatini.

Simple Mushroom Ragù

Author: Lori Rasmussen, My Quiet Kitchen

This mushroom ragu started as a "what do I do with all these mushrooms?" moment, and turned into an easy favorite! It's rich, flexible, and made with simple pantry ingredients plus plenty of fresh mushrooms. Serve it with pasta, spoon it over polenta or rice, or scoop it up with toasted bread.

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Servings: servings

Prep:5

Cook:45

Total Time:50

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Equipment

large saute pan

Ingredients

3 tablespoons olive oil - divided; see Notes for oil-free
1 large yellow onion, chopped - or a sweet variety
32 ounces baby bella mushrooms, sliced - or a variety
fine sea salt
6 cloves garlic, minced
¾ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon dried thyme - or rosemary
¼ teaspoon smoked paprika - optional
black pepper - to taste
¼ teaspoon crushed red pepper flakes
1 cup dry red wine - see Notes for subs
1 (28 oz) can crushed tomatoes with basil - or plain
1-2 teaspoons sugar - optional
¼-½ teaspoon smoked salt - optional, see Notes for subs

For serving:

12 ounces dry pasta - or prepared rice, potatoes, etc.

Instructions

In a large skillet, heat 1 tablespoon oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the mushrooms and a generous pinch of salt. Cook until the mushrooms are tender and all of the liquid has evaporated, about 10 minutes.
Add another 2 tablespoons oil, followed by the garlic, oregano, basil, thyme, paprika, black pepper, and crushed red pepper flakes. Stirring frequently, cook for 1 minute.
Add the red wine to the pan and simmer for about 3 minutes, until slightly reduced.
Add the tomatoes and ½ teaspoon salt. Simmer for 25-30 minutes or until the sauce has thickened and reduced by about half.
If serving with pasta, while the sauce cooks, boil the pasta in salted water according to package directions. Drain in a colander.
Taste the ragù and adjust seasonings as desired, including the optional sugar and smoked salt, or more salt, pepper, olive oil. Toss the pasta with the sauce and serve.
Mushroom ragù is also delicious over rice, polenta, potatoes, or crusty bread.

Notes

Oil/Fat: Ragu tastes best with some kind of fat. If you're avoiding oil, add the mushrooms and onion at the same time (liquid from the mushrooms will prevent sticking), and stir in some cashew cream at the end.

Type and Amount of Mushrooms: I used cremini (baby bella) because that's what I had. They're a good choice since they are usually pretty affordable, easy to find, and are more flavorful than white button. Feel free to use mixed mushrooms or incorporate other varieties you enjoy. It's also fine to reduce the amount of mushrooms.

Wine: Vegetable broth and a splash of balsamic vinegar may be used instead of red wine.

Flavorful Additions: A splash of soy sauce or tamari are a good swap for the smoked salt. A little miso dissolved in warm water is another easy way to add umami and saltiness to the ragu.

Store leftover mushroom ragù in the refrigerator for up to 5 days. Reheat before serving.