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Mushroom Ragu

Katie Quinn

Mushrooms make the perfect meat alternative for this ragu.

Mushroom Ragu


  • 1/4 cup olive oil

  • 1 large onion, chopped

  • 2 garlic cloves, chopped

  • 1 pound cremini mushrooms (or mixed mushrooms) chopped

  • 1/2 cup white wine

  • 2 cups chicken broth

  • 1/3 cup heavy cream

  • Handful basil leaves, chopped

  • Handful parsley, chopped

  • Grated Parmesan cheese, to top

  • Salt and black pepper


  1. Add the onions and garlic to a large skillet with olive oil. After the onions become translucent, add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in the white wine. Return pan to stove and allow wine to evaporate. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half.

  2. Take off heat and add heavy cream. Mix. Add the fresh herbs, mix, and top with Parmesan cheese.

Mushroom Ragu




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- One of the things I love about this dish is that it has that savory element that's lacking in a lot of vegetarian dishes. Well, this is a vegetarian dish, but I promise any meat lover will adore it. Put a little olive oil in my pan. All right, get that on the heat. Let me show you guys my favorite way to chop an onion. So cut it in half. Take off that outer skin. This is, for the record, one of my biggest takeaways from culinary school. So, we've got our half an onion. Go in. Cut. Don't go all the way through, 'cause you need that to stay intact. In again. And then, flip and cut it like this. And then... And there you go. You've got your chopped onion. Since I put the oil on heat before I started chopping the onion, it is nice and warmed now, ready for the onion to hit it. Hear that sizzle? That's what you want to hear. And now I'm gonna add two garlic cloves to that, because come on, onion and garlic together? It doesn't get better than that. So, I'm just gonna give these a smash. Give 'em just a rough cut. Add that in, and then of course a little salt and pepper. And I say of course because it's something that you kind of always want to add when onions and garlic are doin' their thing in the pan. So now, mix it up a bit. And then we're just gonna let the heat do its thing. We want to wait until the onions become translucent. Let's work on our mushrooms. This is a mushroom ragout after all. This is the star of the show, and I got crimini mushrooms here. You can really use so many different kinds of mushrooms for this. You can combine them all, do a mushroom mix. It's really up to you. All you want to do is just give 'em a rough chop. So, a fact I recently found out is that crimini mushrooms, white mushrooms, and portobello mushrooms are actually all the same mushroom. It's just a matter of how far they are aged. All right, and the onions look nice and translucent. Let's add the mushrooms. So we're gonna sautee them until all of the liquid that will all come out of them has then evaporated. All right, so our mushrooms are cooking down. Most of the liquid that has come out of our mushrooms is evaporating, so now we're going to add some white wine. Now, don't get too excited, you guys out there. It's going to simmer down a lot. All the alcohol in it is going to be evaporated out so... I hate to be the bearer of bad news there. No, but it adds a really wonderful flavor. The wine to this is totally necessary. You could add red wine too. Personally, I like this dish with adding white wine. But if all you have on hand is red wine, do that. So we want this liquid to mostly evaporate before we add in the chicken broth. All right, this is lookin' pretty good. Most of the liquid has been soaked up deliciously into those mushrooms and evaporated. Now, we are going to add chicken broth. If you're a vegetarian, add vegetable broth. No biggie, not a big difference. This is the biggest wait time in this recipe because you want the chicken broth to evaporate until it's about half as much as it was when you put it in. So in the meantime, while that's working its magic, let's chop up our herbs, shall we? I like parsley and basil with this dish. So we want the parsley leaves, without the parsley stems. Quick little chop. Just roughly. They don't have to be perfect. They're just gonna be thrown in with everything else, so they don't have to be particularly appealing to the eye. And then, let's cut up some basil. So we're wanting this to reduce by half, which it looks like it has. So I'm gonna take it off the heat and I'm gonna add the heavy cream. And you don't want to add the heavy cream while it's still on the heat, because you don't want it to come to a boil again after you've added cream. Now I'm going to add in the parsley and basil. That green color is gonna do a lot for the beauty of this dish. I like it on rice, so let's do that. And optional but always a good idea, come on, adding a little cheese on top. So I have some grated Parmesan here. And, let's give it a taste. This is such a winner dish every time. You guys, thanks for watching. I hope you make this dish. And as always, keep it perky.