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Earthy, hearty and bursting with umami, this mushroom ragu is a satisfying plant-based take on a classic Italian comfort dish. Layers of flavor come from a mix of dried porcini, fresh mushrooms and slow-simmered vegetables, all brought together with herbs, red wine and rich tomato. This sauce is perfect for tossing with pasta, spooning over polenta or piling onto crusty bread. It’s cozy, filling and just the thing for a comforting dinner without the need for meat.
This mushroom ragu combines dried porcini, fresh mushrooms and herbs in a rich tomato base. Serve it over pasta for a cozy, plant-based comfort meal.
Also try this garden veggie macaroni (with a vegan dressing), vegan miso ramen soup or vegan kung pao. Vegan meatballs are pretty special too.
Why You’ll Love It
Hearty and satisfying: Packed with depth and umami from porcini and red wine.
Plant-based: A comforting, meat-free alternative that’s still rich and filling.
Easy to prepare: Simple steps with big flavor payoff.
Perfect for batch cooking: Tastes even better the next day.
Vegan Mushroom Ragu Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Porcini mushrooms: Add deep, earthy flavor and meaty texture. Hopefully, you’ll be able to find dried porcini mushrooms in your local store. They add a real depth of flavor to the mushroom ragu. If they are not available you can substitute with dried shiitake mushrooms or, leave them out. I used a mixed selection of woodland mushrooms which included the chestnut, shiitake and oyster varieties. However, you can use any variety of mushrooms you enjoy.
Olive oil: Used to sauté vegetables and build richness.
Onion, carrots and celery: Form a classic Italian soffritto base for the sauce.
Garlic: Adds aroma and bold savory depth.
Fresh mushrooms: Provide body and rich, umami flavor.
Red wine: Enhances the depth and adds a balanced acidity.
Crushed tomatoes: Create the saucy, hearty base.
Fresh thyme and rosemary: Bring herbaceous brightness to the rich sauce.
Vegetable stock: Adds body and helps meld all the flavors.
Pasta: A neutral base to carry the rich sauce.
How to Make Mushroom Ragu
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Rehydrate the porcini: Cover dried porcini with boiling water and set aside.
Sauté the vegetables: Cook onion, carrot, celery, rosemary, and thyme in olive oil.
Add the garlic: Stir in garlic and cook briefly until fragrant.
Add the fresh mushrooms: Cook until softened and beginning to brown.
Deglaze with wine: Pour in red wine and let the alcohol cook off.
Chop the porcini: Drain and roughly chop the rehydrated mushrooms.
Build the sauce: Add tomatoes, stock, porcini mushrooms, and reserved soaking liquid.
Simmer the ragu: Let it cook down until thickened and flavorful.
Cook the pasta: Prepare according to package directions.
Combine and serve: Toss the pasta with the finished ragu and serve warm.
Substitutions and Variations
Use white wine instead of red: For a lighter, more subtle flavor. Rose wine would also work.
Add lentils: Stir in cooked lentils for extra protein and heartiness.
Serve differently: Use the ragu over polenta or in a baked potato for a non-pasta option.
Vegetable swap: Zucchini, eggplant and other veggies would be good in this dish and you can also swap the onion for shallots or for a sweet onion variety (such as Vidalia) for a sweeter flavor in the sauce.
Serving Suggestions
Appetizer: Begin your meal with vegan pesto on homemade soda bread.
Side dishes: Enjoy this tasty mushroom ragu with pasta, perhaps paired with some vegan meatballs. Another idea is serving it over polenta instead of with pasta.
Dessert: Serve up a mango yogurt mousse (made with vegan yogurt) and perhaps some fair style lemonade.
How to Store Mushroom Ragu
Store: This vegan pasta sauce will keep for a couple of days in an airtight container in the refrigerator.
Freeze: You can freeze it in an airtight container for up to 3 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: You can warm it back up in a pan on the stove or in the microwave.
Top Tips
Tear or chop mushrooms finely: The best way to prepare the mushrooms for this dish is tearing them into small chunks by hand and then running a very sharp knife through the torn mushrooms to chop them into small pieces. This gives the appearance of ‘mushroom mince’ and thus the ragu-like sauce. Don’t skip the porcini, as they give the dish its signature richness.
Use a wide pan: More surface area helps the sauce reduce evenly and develop flavor.
Let it simmer uncovered: This concentrates the flavors and thickens the sauce naturally.
Taste and adjust: Before serving, taste the sauce and tweak with salt, pepper or a splash of extra wine if needed.
Vegan Mushroom Ragu FAQs
Vegan wine is made without using animal products like casein, isinglass, gelatine, or albumin. You can use regular wine if not making this vegan or swap the alcohol for vegetable broth or even apple juice.
Ragu is a thick and chunky sauce which is thought to pair better with smaller pasta shapes. For this reason, I like this homemade spaghetti sauce with mushrooms over ziti, penne or something ridged like rigate which will hold more sauce. Forget pappardelle and other wide, flat types of pasta – save those for creamy pasta dishes. In Italy, the most popular options for pairing with ragu are tortellini, gnocchi and tagliatelle.
Mushroom Ragu Sauce Recipe
Mushroom Ragu
Equipment
Ingredients
- 3/4 Ounce porcini mushrooms, dried
- 4 Tablespoons olive oil
- 1 onion, peeled and finely chopped
- 2 carrots, peeled and finely chopped
- 2 Stalks celery, finely chopped
- 3 Cloves garlic, peeled and finely chopped
- 16 Ounces mixed mushrooms, finely chopped
- 3/4 Cup red wine, vegan
- 1 Can crushed tomatoes, 14-Ounce
- 2 Tablespoons thyme, fresh, leaves only, finely chopped
- 1 Sprig rosemary, leaves only, finely chopped
- 1 Cup vegetable stock
- salt and pepper, to taste
- 12 Ounces pasta
Instructions
- Add the dried porcini mushrooms to a small bowl and pour over enough boiling water to cover them. Set aside.
- Heat the oil in a large skillet and add the onion, carrots, celery, rosemary and thyme. Sauté over a medium heat for 5 minutes
- Add the chopped garlic and cook for 1 minute. Add the chopped mushrooms and cook for 5 minutes.
- Turn up the heat and pour the wine into the pan, bring it to the boil and allow the alcohol to evaporate for 2 minutes.
- Meanwhile, drain the porcini mushrooms but reserve the water. Roughly chop the porcini mushrooms.
- To the pan, add the crushed tomatoes, vegetable stock, chopped porcini mushrooms and the water from the porcini mushrooms. Bring to a boil.
- Reduce the heat to a simmer, add salt and pepper to taste and cook uncovered for 45 minutes
- When the sauce is almost ready, prepare the pasta according to the cooking instructions. Drain the pasta and add it straight to the sauce, coating the pasta well.
Notes
Use a wide pan: More surface area helps the sauce reduce evenly and develop flavor.
Let it simmer uncovered: This concentrates the flavors and thickens the sauce naturally.
Taste and adjust: Before serving, taste the sauce and tweak with salt, pepper or a splash of extra wine if needed.
Nutrition
Mushroom ragu, a vegan pasta sauce, brings comfort and deep flavor to the table without any need for meat. The combination of porcini, red wine and herbs creates a meatless ragu sauce that’s rich, satisfying and incredibly versatile. Whether you toss it with pasta, spoon it over polenta or use it in a grain bowl, this recipe is a must-have for cold days or cozy nights in. It’s a great dish to share, save or savor solo with a generous glass of red wine (Italian, of course!)
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This mushroom ragu pasta sauce was a hit! Perfect for our meatless Monday dinners.
The best pasta sauce ever. I can’t get enough of this!!
I made this yesterday and it was a hit! 😋
This easy pasta recipe is my go-to for when I am too busy to make dinner, but still want something good!
Mouthwateringly good! This has become an instant favorite.
absolutely delicious, definitely going to make this regularly
These photos are so lovely! I must try this