Chunky Mushroom Ragu Recipe | Vegetarian Times Skip to main content

Chunky Mushroom Ragu

Need a switch from tomato sauce? This hearty mushroom topping is just the ticket for pasta, grilled tofu, greens, or even eggs.



Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
1 medium red onion, chopped
Ingredient Line: 
1 Tbs. dried Italian herb seasoning (mixed herbs)
Ingredient Line: 
6 cups sliced mixed mushrooms, such as buttons, portobellos, and shiitakes
Ingredient Line: 
6 cloves garlic, minced (2 Tbs.)
Ingredient Line: 
¼ cup white wine
Ingredient Line: 
2 cups mushroom broth
Ingredient Line: 
1 Tbs. low-sodium soy sauce
Ingredient Line: 
¼ cup chopped fresh parsley


1. Heat oil in skillet over medium heat. Add onion and Italian seasoning; sauté 6 minutes. Stir in mushrooms and garlic; sauté 10 minutes, or until mushrooms begin to brown.

2. Add wine; cook 2 minutes, or until most of wine has evaporated. Stir in broth and soy sauce; simmer 6 minutes more. Season with salt and pepper, if desired. Stir in parsley just before serving.

Nutrition Information: 

4 g
Total Fat: 
7 g
Saturated Fat: 
<1 g
20 g
0 mg
456 mg
3 g
6 g
Makes 3 cups

Comments on this Recipe

I made this and it is Absolutely Fabulous! Poured it over orzo pasta and YUMMY! Will defintely keep this recipe on hand!!

Going to give this a try. Thank you!

thankyou I made ur recipe for the mushroom ragu n oh my it was beautiful thankyou for sharing

Made this over spaghetti squash...didn't really like it. Not enough flavor. Maybe over something else?

Can something else be sustituted for the wine?

Where or how can you find or make the mushroom broth

What can you use in place if the wine? ;)