Recipe by Melani Huttu, Photos by Gypsy Hill Photography

Mushrooms are a simple way to add depth and heartiness to a meatless meal. They can be simmered into a beautiful rustic ragu sauce with tomatoes, garlic, wine, and fresh herbs. The low, slow cooking allows the flavors to build complexity. A sturdy pasta, such as pappardelle, is best to serve with a thicker sauce such as ragu. Topped with grated parmesan cheese and fresh herbs, and served family style in a large Barebones cast iron saucepan, ragu is a meal that feels elevated but comforting when presented at the dinner table.

How to Make
Mushroom Ragu

Ingredients

• 3 tablespoons olive oil
• 1 1/2 cups finely diced shallots
• 1 tablespoon finely minced garlic
• 12 ounces button or cremini mushrooms, thinly sliced
• 6 ounces portobello mushroom caps, shredded
• 1 tablespoon tomato paste
• 1 tablespoon all-purpose flour
• 2 cups vegetable broth, divided
• 1/3 cup white wine
• 1 14-ounce can of crushed tomatoes
• 1 tablespoon red wine vinegar
• 1-1 1/4 teaspoon fine kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 cup fresh parsley, chopped
• 1 1/2 tablespoon fresh thyme, finely chopped
• 1 1/2 tablespoon fresh rosemary, finely chopped
• 1 teaspoon crushed red pepper
• 2 tablespoon butter
• 12 ounces pappardelle pasta, cooked in salted water and drained
• Parmesan cheese for garnish

Materials

• Cast Iron Dutch Oven or Saucepan

Instructions

1. Heat oil in a large pot or Dutch oven over medium heat.
2. Add shallots and sauté for 5 minutes. Add garlic and continue cooking for 2-3 minutes, stirring occasionally.
3. Prepare mushrooms: wash and pat dry. Button mushrooms: trim the bottom of the stem, then slice thinly. Shred or slice the portobello mushrooms into larger pieces for some texture.
4. Add the mushrooms to the pot with 2-3 tablespoons of vegetable broth. Stir well and cook until the mushrooms are softened and cooked down – about 8-10 minutes.
5. In a small bowl whisk together 1 tablespoon of flour and 2 tablespoons of broth. Add flour mixture and tomato paste to the pot and stir well.
6. Add remaining broth, wine, crushed tomatoes, red wine vinegar, crushed red pepper, salt and pepper. Stir well, then bring to a boil. Once boiling, reduce heat to medium-low and stir in fresh herbs.
7. Cover and simmer over low heat for 20 minutes, stirring every 5 minutes. Remove the lid and continue cooking for another 20-25 minutes, stirring occasionally.
8. Meanwhile, cook pasta in salted water according to package directions.
9. Once the ragu is finished cooking, stir in 2 tablespoons butter and remove from heat.
10. Serve over cooked pasta and garnish with parmesan and more fresh herbs.

 ABOUT

Melanie Hutti is the stay-at-home gypsy of Gypsy Hill Farm located in central Kentucky. She loves to travel, but equally loves her time on her farm with her husband and two teenage sons. She is a full-time Occupational Therapist in the public schools, where she uses gardening as a therapeutic activity for her students with exceptional needs. She spends her evenings and summers off in her garden and behind the camera with her hobby photography business, Gypsy Hill Photography. She loves cooking, canning, and serving as a missionary in Haiti. She is a collector of hobbies and loves anything food and nature centered.

 Gypsy Hill Photography