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

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


This Ligurian mushroom pasta sauce is as wealthy and flavorful as any meat ragù, however fully vegetarian and vegan! It’s the right match for recent pappardelle pasta, which you’ll be able to simply make at residence 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

Prepare dinner Time: 2 hours

For this recipe, you will have:

  • 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 recent pappardelle pasta

  • Massive bowl

  • Medium pot (ideally terracotta, you probably have it)

  • Wood spoon

  • Massive skillet

Soak the dried mushrooms in a bowl of water for 1 hour. Take away a handful of them (go away the remaining 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 convey to a simmer. Prepare 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 at the least half-hour (the longer, the higher!). If the sauce thickens an excessive amount of, you’ll be able to add a little bit little bit of mushroom water as wanted to take care of 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. Prepare 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 high.

Buon appetito!

This vegetarian ragù is the right sauce for some recent, do-it-yourself 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 basic Parmigiana di Melanzane a attempt!




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