Creamy Mushroom Ragù

Creamy mushroom ragu in a bowl with a fork.

5 from 3 votes

This slow-cooked mushroom ragù with pasta is so flavorful and well-balanced, featuring earthy mushrooms simmering in a creamy garlic, fennel, and white wine sauce. It's an impressive dish you won't forget!

Prep Time20

Cook Time2

Total Time2 20

Servings: servings

Calories: 697kcal

Author: Karishma Pradhan

Ingredients

8 ounces assorted mushrooms such as shiitake, oyster, and maitake
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 bulb fennel finely diced
1 large onion finely diced
4 cloves garlic finely minced
Salt and black pepper
½ cup dry white wine
¾ cup mushroom bouillon or vegetable stock
1 tablespoon soy sauce divided
1 parmesan rind optional
1 cup heavy cream divided
16 ounces fresh pasta such as tagliatelle or pappardelle, or 12 ounces dried pasta, such as tagliatelle or bucatini
A handful of flat-leaf parsley finely minced
Freshly grated parmigiano-reggiano or pecorino cheese for garnish

Instructions

Prep the mushrooms: Wipe any dirt off 8 ounces assorted mushrooms. If using creminis, slice them. If using shiitake, oyster, maitake, or other wild mushrooms, tear them into bite-sized pieces. Set aside.
Saute the aromatics: In a dutch oven or large skillet set over medium heat, melt 2 tablespoons unsalted butter. Add 1 tablespoon extra-virgin olive oil, 1 bulb fennel, 1 large onion, and 4 cloves garlic and stir to ensure the vegetables are coated in the oil.
Season with salt and pepper, and saute for 8 - 10 minutes over medium heat, stirring occasionally, until the vegetables are soft, translucent, and slightly caramelized (golden brown at the edges).
Cook the mushrooms: Add the mushrooms and saute for about 10 minutes, stirring occasionally until they fully release all moisture and turn golden-brown.
Add the wine: Add ½ cup dry white wine, and bring to a boil over medium-high heat. Reduce the heat and simmer until the liquid has reduced by half. Use a wooden spoon to scrape any brown bits stuck to the bottom of the pan.
Simmer the sauce: Reduce the heat to medium-low to bring the sauce to a gentle simmer. Add ¾ cup mushroom bouillon, 1 teaspoon of the soy sauce, parm rind (if using), and ¾ cup of the heavy cream, and simmer for one hour.
Check the mixture every 20 - 30 minutes to adjust seasoning. You can add a bit more of the soy sauce if you’d like more saltiness.
Note: As the sauce cooks down, reduce the heat as needed to maintain a simmer. Do not let the sauce boil at any point, as the cream can curdle.
Boil the pasta: 10 - 15 minutes before the sauce finishes simmering, bring a pot of salted water to a boil.
Add 16 ounces fresh pasta, and cook until just barely al dente, reserving 1 cup of pasta water.
Check seasoning: After one hour, taste your sauce. If needed, add the remaining soy sauce. If it’s too dry for your liking, you can add the additional ¼ cup of heavy cream and simmer for another 5 minutes.
Remove the parmesan rind (if using).
Finish the dish: Transfer al dente pasta to the sauce using a slotted spoon and stir to combine.
Add a few tablespoons of pasta water to loosen the sauce if desired, then reduce sauce over low heat for a minute or two until the sauce clings to the pasta.
Serve: Season again, then garnish with parsley and cheese and serve immediately.

Video

Notes

Mushroom broth: If you happen to have dried porcini mushrooms on hand, you can make a wonderful stock by soaking them in hot water for 20 minutes. Then strain the stock for this dish. You can also chop up the porcinis finely and saute them with the rest of the mushrooms.

Parmesan rind: This helps bring extra umami flavor to the recipe; if you have one, I highly recommend it!

Substitutions: If you don’t like fennel, you can omit it, or add celery instead. If you want a less creamy sauce, you can omit some of the cream. Do not use half-and-half, or any dairy product with less fat than cream, or the sauce will separate and/or curdle.

Storage: Leftover pasta can be stored in an airtight container for 2 - 3 days. I prefer to reheat it on the stove, with a splash of water (ideally pasta water) until warmed through.

Nutrition