Mushroom Ragù

Rich, earthy, and smoky

An incredibly delicious and versatile plant-based recipe that can be used in so many ways!

Serve over pasta, potatoes, polenta, or eggs. Use it to make the most incredible mushroom pizza and white mushroom lasagna.


Soak dried mushrooms in hot water while you prep the other ingredients.


Spread chopped fresh mushrooms onto a baking sheet, drizzle with olive oil and sprinkle with salt.


Roast the mushrooms in the oven until they are caramelized, and slightly crisp.


Drain the dried mushrooms, reserving their soaking liquid.


Cook diced shallots in oil then add tomato paste, garlic, sumac, cumin, crushed red pepper flakes, and some ground black pepper.


Add white wine then the mushrooms and the reserved mushroom soaking liquid. Let simmer for a few minutes.


Scoop the mushroom ragù into a bowl and top with fresh herbs and a drizzle of truffle oil.

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