This Mushroom Ragu Will Ensure You Don’t Miss the Meat

By
Mike Z
-
Eating Bolognese
Photo by Ron Lach/Pexels

When someone hears that you follow a plant-based diet, the first thing they usually ask is, “don’t you miss the meat?” How can you possibly enjoy a burger or Bolognese without minced meat? Well, trust us, it’s easy when mushrooms make this ragu so delicious. You may even prefer it to the original…

Ingredients:

  • 400 grams exotic mushrooms, roughly chopped
  • 1 shallot, finely chopped
  • 2 cloves garlic
  • 50 grams tomato paste
  • ½ cup red wine
  • 1 tablespoon extra virgin olive oil
  • 1 cup vegetable stock
  • ½ cup pouring cream
  • 1 sprig fresh thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • Sea salt
  • Freshly ground black pepper

Instructions:

  1. Heat the oil in a saucepan. Fry the shallot and garlic over a medium heat until translucent and soft. Remove from the pan and increase the heat.
  2. Fry the mushrooms in batches. Do not overcrowd the pan as this will draw moisture out of the mushrooms.
  3. Once all the mushrooms are fried, return them to the pan with the shallot-garlic mixture and add the thyme. 
  4. Add the paprika and oregano. Stir in the tomato paste and fry for 3 minutes, then deglaze the pan with the wine.
  5. Stir in the stock and cook for 5–10 minutes, or until the liquid has reduced by half. Pour in the cream and simmer for 5 minutes. Check the seasoning. Serve with pasta and top with Parmesan, if desired.