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 a little more oil, along with the garlic, dried herbs, smoked paprika, crushed red pepper, and black pepper.

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 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!