Mushroom Ragù
This rich and flavorful mushroom ragù is one of the most delicious and versatile plant-based recipes I know how to make. It's something I make often and almost always have some in my freezer because there is no end to the list of ways you can use it.
Ingredients
- 1 ounce dried porcini or shiitake mushrooms
- 1 pound white button, cremini, or portobello mushrooms
- 1/3 cup + 2 tablespoons (25 grams) extra virgin olive oil, divided (66 grams)
- Salt and pepper to taste
- 1 tablespoon Better than Bouillon Base (see links below for recommended varieties)
- 1/2 cup diced shallot or yellow onion (75 grams)
- 1 tablespoon tomato paste
- 3-4 cloves of garlic, minced
- 1 tablespoon sumac (or lemon zest)
- 2 teaspoons ground cumin
- 1/2 to 1 1/2 teaspoons crushed red pepper flakes, to taste
- 1 cup dry or off-dry white wine, such as Sauvignon Blanc (236 ml)
Instructions
Place the dried mushrooms in a bowl and pour 2 cups boiling water over them. Let the mushrooms soak for 30 minutes, while you prepare the other ingredients.
Place a rack on the top third of your oven and preheat it to 425 degrees F (220 degrees C). Cover the bottom or a rimmed baking sheet with a sheet of aluminum foil or parchment paper.
Use a damp paper towel to gently clean the fresh mushrooms. Slice them into 1/4-inch slices then chop the slices into pieces that are roughly the size of a pea or a bean. Spread the chopped mushrooms out on the baking sheet, drizzle with 1/3 cup olive oil, and sprinkle with about 1 teaspoon of salt. Stir the mushrooms, olive oil, and salt around on the baking sheet, then spread them out in an even layer. Roast the mushrooms in the oven until they are dark, well-reduced, and slightly crisp, about 35 minutes.
Line a strainer with cheesecloth or paper towels and set it over a bowl. Pour the dried mushrooms and their soaking liquid into the strainer. Use your fingers to squeeze the mushrooms over the strainer to extract all the flavorful juices. Measure out 1 cup of the soaking liquid and stir the Better Than Bouillon base into the soaking liquid. Set aside.
If using shiitakes, cut away and discard the stems. Chop the softened dried mushrooms into pieces that are about the same size as the chopped fresh mushrooms.
Add the remaining 2 tablespoons olive oil and the diced shallots to a large, heavy skillet or cast iron braiser (see link below). Set it over medium heat. Cook, stirring often, until the shallots are soft and translucent, about 3 to 5 minutes.
Add the tomato paste, minced garlic, sumac, cumin, crushed red pepper flakes, and 1/2 teaspoon ground black pepper to the pan with the shallots. Cook, stirring constantly, for about 1 minute longer to open up the flavor of the spices.
Pour in the wine and cook, stirring every now and then, until nearly all the liquid has evaporated.
Add all the mushrooms and the reserved mushroom soaking liquid to the pan. Turn the heat to medium-high and cook, stirring frequently, until the liquid has reduced by a little more than half. This will take about 10 to 15 minutes. Taste for seasoning and add more salt and pepper if you like.
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