Mushroom Ragu with Creamy Polenta
Updated Oct 19, 2025, Published Aug 15, 2025
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This rich and savory Mushroom Ragu made with hearty mushrooms, soffritto, crushed tomatoes, and Italian herbs is the ultimate meatless comfort dish, ready in 30-ish minutes! Serve over Italian polenta or pappardelle pasta for a cozy, rustic meal.
Why You’ll Love This Recipe
If you love a rich, hearty classic Italian ragu or short rib ragu, but want something lighter, this Mushroom Ragu will steal your heart. Made with just cremini mushrooms, a classic soffritto base, and a splash of red wine, it simmers into a deeply flavorful sauce that rivals any meat version.
It’s cozy, comforting, and perfect spooned over creamy polenta or twirled with ribbons of pasta. Simple, rustic, and full of that soul, satisfying umami, this is Italian home cooking at its best.
Made With AmorE,
Table of Contents
Ingredients for Mushroom Ragù Recipe
Only a few fresh ingredients and pantry staples are needed to create this easy and flavorful vegetarian ragu sauce.
- Fresh mushrooms (use just cremini mushrooms, or you can mix in other mushroom varieties like shiitake, white button mushrooms, baby portobello, oyster, and porcini mushrooms): layered texture and umami flavor.
- Onion + garlic + carrot + celery: classic soffritto base.
- Tomato paste + crushed tomatoes: rich body.
- Olive oil: taste for the sauce.
- Red wine: deglaze and add depth of flavor.
- Fresh herbs (thyme, rosemary): woodsy Italian aromatics.
- Parmigiano Cheese or Parmesan: for serving and extra richness.
See the recipe card for exact quantities.
Substitutions and Variations
- Add lentils or chopped walnuts for extra texture. Try my lentil soup or Italian sausage lentil soup recipes.
- Pour in a splash of heavy cream to make this dish extra cozy. You’ll love my creamy mushroom pasta.
- Swap wine with vegetable broth or beef broth for an alcohol-free option.
How To Make Mushroom Ragu
This is a step-by-step photo overview of the recipe; the full instrcutions are in the recipe card below.
Step #1: Make the Soffritto
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, and celery, and cook for 8–10 minutes, until soft and lightly golden.
Stir in the garlic and cook for another 1 minute, just until fragrant.
Step #2: Cook the Mushrooms
Add the finely chopped cremini mushrooms and season with a pinch of salt. Cook over medium-high heat for 10–12 minutes, stirring occasionally, until the mushrooms release their liquid and it evaporates. Let them brown slightly to develop deep flavor.
Step #3: Deglaze and Simmer
Stir in the tomato paste and cook for 2 minutes, letting it darken slightly. Add the red wine, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes until the wine is mostly reduced.
Add the crushed tomatoes, thyme, rosemary, and a generous pinch of salt and pepper. Stir to combine.
Reduce the heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until thickened and rich.
Step #4: Finish and Serve
Taste and adjust seasoning. For added richness, stir in butter or a splash of cream (optional). Serve hot over: creamy polenta, pappardelle pasta, tagliatelle, or rigatoni pasta. Top generously with Parmigiano-Reggiano and a drizzle of olive oil, if desired.
My Pro Tip
Recipe Tips
- Finely chop the mushrooms for a meat-like texture that absorbs flavor beautifully.
- Don’t skip the soffritto: it’s the aromatic foundation that builds depth.
- Brown the mushrooms well to develop that rich umami flavor, no steaming!
- Use good-quality red wine and tomatoes; they make all the difference.
- Let it simmer uncovered to reduce and concentrate the sauce naturally.
- Make ahead for a deeper flavor; it’s even better the next day.
FAQ’s
A ragù is a traditional Italian sauce made by slowly simmering ingredients—usually with aromatics like onion, carrot, and celery (soffritto)—until they create a rich, deeply flavorful sauce. While classic ragù often includes meat, the term actually refers more to the slow-cooked, hearty nature of the sauce than the specific ingredients. A mushroom ragù captures all that richness and depth, without the meat, using finely chopped mushrooms and a slow simmer to develop flavor.
Make-Ahead, Storage, and Reheating
- Make-Ahead: This ragu tastes even better the next day as the flavors deepen. Make it up to 2 days in advance and reheat gently on the stovetop before serving.
- Refrigerate: Store in an airtight container in the fridge for up to 5 days.
- Freeze: Let cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop with a splash of water or broth if needed.
- Reheating Tip: Warm slowly over low heat to preserve the rich texture and flavor.
What to Serve with This Recipe
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Mushroom Ragu Recipe
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 small yellow onion, finely diced
- 1 large carrot, finely diced
- 1 celery stalk, finely diced
- 3 garlic cloves, minced
- 1 ½ pounds cremini, baby bella mushrooms, cleaned and finely chopped
- 2 tablespoons tomato paste
- 1 28 oz can crushed tomatoes
- 1 cup dry red wine, or broth
- 1 teaspoon fresh thyme, chopped (or ½ tsp dried)
- 1 teaspoon fresh rosemary, chopped (or ½ tsp dried)
- Salt and freshly cracked black pepper, to taste
- Grated Parmigiano-Reggiano, for serving
- Optional: 2 tablespoons unsalted butter or a splash of cream, to finish
Instructions
Make the Soffritto
- In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, and celery, and cook for 8–10 minutes, until soft and lightly golden.
- Stir in the garlic and cook for another 1 minute, just until fragrant.
Cook the Mushrooms
- Add the finely chopped cremini mushrooms and season with a pinch of salt. Cook over medium-high heat for 10–12 minutes, stirring occasionally, until the mushrooms release their liquid and it evaporates. Let them brown slightly to develop deep flavor.
Deglaze and Simmer
- Stir in the tomato paste and cook for 2 minutes, letting it darken slightly. Add the red wine, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes until the wine is mostly reduced.
- Add the crushed tomatoes, thyme, rosemary, and a generous pinch of salt and pepper. Stir to combine.
- Reduce the heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until thickened and rich.
Finish and Serve
- Taste and adjust seasoning. For added richness, stir in butter or a splash of cream (optional).
- Serve hot over: creamy polenta, pappardelle pasta, tagliatelle, or rigatoni pasta.
- Top generously with Parmigiano-Reggiano and a drizzle of olive oil, if desired.
Notes
- Finely chopping the mushrooms gives them a ground–meat–like texture once cooked.
- This ragu is even better the next day and great for meal prep or entertaining.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
