Vegetarian Mushroom Ragù Recipe | “Tocco de Funzi” Pasta Sauce

This Ligurian mushroom pasta sauce is as wealthy and flavorful as any meat ragù, however utterly vegetarian and vegan! It’s the proper match for contemporary pappardelle pasta, which you’ll be able to simply make at dwelling for a surprising dish.


Vegetarian Mushroom Ragù Recipe | “Tocco de Funzi” Pasta Sauce

Watch the Pasta Grammar video the place we make this model of “Pappardelle ai Funghi” right here:


Makes: 4 servings

Cook dinner Time: 2 hours

For this recipe, you will want:

  • 1.75 oz. (50g) dried mushrooms (ideally porcini, however you’ll be able to substitute with one other number of your selection)

  • 3-4 tbsp additional virgin olive oil

  • 1 garlic clove, diced

  • 2 shallots or 1/4 onion, diced

  • 1/2 tsp chopped rosemary, or to style

  • 3/4 cup (175ml) white wine

  • 1 1/2 tbsp (23g) tomato paste

  • 14 oz. (400g) tomato puree

  • Salt

  • Contemporary black pepper

  • 4 servings of contemporary pappardelle pasta

  • Massive bowl

  • Medium pot (ideally terracotta, when you’ve got it)

  • Wood spoon

  • Massive skillet

Soak the dried mushrooms in a bowl of water for 1 hour. Take away a handful of them (depart the remainder for later), squeeze the surplus water out, and chop them. Mix the chopped mushrooms with the olive oil, garlic, shallots, and rosemary in a pot over medium warmth. Sauté till the shallots are tender and barely clear.

Take away the remaining mushrooms from the soaking water, however save the water for later. Squeeze the surplus moisture out and add the mushrooms into the pot. Sauté for 1-2 minutes, then add the white wine and produce to a simmer. Cook dinner for 2-3 minutes, or till the scent of alcohol has dissipated.

In the meantime, dissolve the tomato paste in 1 cup (235ml) of the mushroom water. When the alcohol from the wine has cooked off, add the tomato puree and the tomato paste combination into the pot. Deliver to a simmer and season with loads of black pepper and a pinch of salt.

Partially cowl the pot and let the ragù cook dinner, stirring sometimes, for no less than half-hour (the longer, the higher!). If the sauce thickens an excessive amount of, you’ll be able to add slightly little bit of mushroom water as wanted to keep up moisture. Permit the sauce to thicken because it nears completion, and salt it once more to style.

To serve with pasta, ladle the specified ragù into a big skillet. Cook dinner the pasta as directed, then switch into the pan with tongs. Stir all collectively over medium/excessive warmth till the pasta is totally coated in sauce. Serve instantly, topped with some additional ragù on prime.

Buon appetito!

This vegetarian ragù is the proper sauce for some contemporary, home made pappardelle pasta. Take a look at our information on tips on how to make it right here! Within the temper for extra vegetarian treats? Give the traditional Parmigiana di Melanzane a strive!

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