🍝 Mushroom Ragù

A rich, plant-powered classic with pure comfort in every spoonful

Hearty, deep, and full of savoury warmth — this Mushroom Ragù proves once again that plants can play the lead role on your plate, not the supporting act.

When we say “eat more vegetables,” we’re not talking about boring salads. We’re talking about food like this — slow-cooked, layered flavours, rustic, satisfying. The kind of meal that makes you sit back and smile a little after the first bite.

And yes — mushroom ragù is absolutely luxurious.

It has all the richness and depth of a traditional meat sauce, but without the heaviness. Just honest ingredients, coaxed into something beautiful.

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🌱 Why You’ll Love It

Packed with natural umami — no meat required

Budget-friendly, seasonal, and nourishing

Comfort food that supports wellbeing, not fights it

Perfect for cosy evenings & meal prep

A proper flavour bomb with classic Italian soul

This is what modern comfort eating looks like: mindful, generous, and full of flavour.

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🧄 Ingredients (Serves 4)

Simple. Familiar. No junk.

500 g mixed mushrooms (button, oyster, shiitake, porcini — whatever’s seasonal)

1 large onion, finely chopped

2 carrots, finely diced

2 celery stalks, finely diced

3 cloves garlic, minced

2 tbsp olive oil (a little more if needed)

1 tsp tomato paste

400 g crushed tomatoes (fresh or canned)

100 ml red wine (optional but recommended)

1 tsp dried thyme (or fresh)

1 bay leaf

Sea salt & black pepper

Fresh parsley, chopped (for finishing)

Optional:

Splash of soy sauce or balsamic vinegar for extra depth

Prep time: 15 min

Cook time: 40 min

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🍳 Method

1️⃣ Build the base

Heat olive oil in a heavy pan. Add onion, carrot, and celery.

Cook on medium heat for 8–10 minutes, stirring occasionally.

> Slow cooking = sweet, golden, aromatic foundation.

2️⃣ Add the garlic & tomato paste

Cook 1–2 minutes until fragrant and slightly caramelised.

> This small step delivers huge flavour — don’t skip it.

3️⃣ Add the mushrooms

Turn the heat up slightly. Cook 10–15 minutes.

They’ll release their water, soften, then brown beautifully.

> Add the wine or soy halfway for that deep umami hit.

4️⃣ Simmer

Add crushed tomatoes, thyme, bay leaf (and wine if you haven’t already).

Simmer uncovered for 20–25 minutes, stirring now and then.

> The sauce thickens, darkens, and becomes silky.

5️⃣ Finish

Remove bay leaf. Season generously.

Splash of balsamic if you want brightness.

Stir through parsley before serving.

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🍽 How to Serve

Pairs beautifully with:

Fresh pasta (tagliatelle or pappardelle — always right)

Creamy polenta

Mashed potatoes

Crusty sourdough

Top with:

Parmesan (or plant-based alternative)

A drizzle of good olive oil

Cracked black pepper

It’s rustic elegance — and it feeds body and soul.

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✨ Final Thoughts

This is the future of comfort food: bold, nourishing, satisfying, planet-friendly.

Food that takes care of you and tastes incredible — because you deserve both.

Cook slow. Eat well. Savour every bite.

More wholesome recipes & inspiration:

@sam.creative.corner & @simona.seres