Easy Mushroom Ragù Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty plant-based mushroom ragù made with three types of mushrooms, red wine, and tomato sauce. Serve over pasta, polenta, or couscous for a satisfying vegetarian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- Extra virgin olive oil
- 1 large yellow onion, (chopped)
- 2 to 3 carrots, (peeled and chopped)
- 4 to 5 garlic cloves, (minced)
- Kosher salt
- 6 ounces portabella mushrooms, (chopped)
- 6 ounces shiitake mushrooms, (sliced)
- 8 ounces baby bella mushrooms, (sliced)
- 1 cup low-sodium vegetable broth
- ½ tbsp fresh thyme leaves
- 1 teaspoon dried oregano
- ½ cup chopped fresh parsley, (more for later)
- Black pepper
- 1 cup dry red wine
- 1 15- ounce can tomato sauce
- 2 to 3 tablespoons chopped hazelnuts, (optional)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 652mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 784mg
- Calcium
- 46mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 652MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.