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.

1

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

2

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

3

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

4

Drain the dried mushrooms, reserving their soaking liquid.

5

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

6

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

6

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

Swipe up for full recipe!