Creamy Mushroom Ragu Sauce
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Calling all mushroom enthusiasts! This rich and creamy mushroom ragu sauce is the perfect hearty sauce for a comforting meal. Made with a combination of fresh mushrooms, aromatic herbs, red wine and finished with heavy cream and Parmesan cheese, this ragu is sure to satisfy even the most discerning palate.
Whether you choose to pair it with short rib ravioli, bucatini, or your favorite pasta shape, this mushroom ragu sauce is sure to elevate your dining experience. While meat based ragu sauces take all afternoon to come together, this mushroom sauce takes about 30 minutes.
Creamy Mushroom Ragu Sauce
Table of contents
Key Ingredients in This Recipe
- Mushrooms – A combination of mushrooms can be used to give the ragu a more earthy flavor, or you can use only baby bella (crimini) mushrooms. I recommend buying whole mushrooms and dicing them yourself. Use a damp paper towel to wipe away dirt before slicing the mushrooms. While dicing them can take some time, it’s worth it for the desired texture of the sauce.
- Shallot – Shallots have a mild, slightly sweet flavor. When buying shallots, look for firm, dry bulbs with a papery skin. If needed, swap in yellow or red onion. If making a substitution, then the general rule of thumb is 3 medium shallots equal 1 medium onion.
- Thyme – Sprigs of fresh thyme are added to the mushrooms alongside the onions to infuse the sauce with flavor, then removed to maintain the texture of the dish.
- Red wine – I add a dry red wine for a full flavor and let it reduce until the wine has almost completely evaporated so only the flavor remains.
- Balsamic vinegar – A touch of balsamic vinegar adds a bit of acid, balancing the rich flavors of the sauce.
- Heavy cream – A bit of heavy cream makes this ragu sauce rich, creamy and velvety.
- Parmesan – Freshly grated parmesan adds a salty, umami packed flavor that melts into the sauce to thicken it and helps it adhere to the pasta.
How to Make Creamy Mushroom Ragu Sauce
Step 1: Cook mushrooms.
Heat a large sauté pan over medium heat, add the olive oil and heat through. Working in batches to not overcrowd the pan, add half the mushrooms and sauté until they reduce in size, about 3 minutes. Add the remaining mushrooms and continue to sauté until all the mushrooms have reduced slightly, about an additional 3 minutes.
Step 2: Add butter.
Add the butter, and season with salt and pepper. Continue to sauté until the mushrooms are golden brown, about an additional 3 minutes.
Step 3: Cook the shallots.
Add the shallots and sprigs of thyme and continue to sauté until the shallots are tender, about 4 minutes.
Step 4: Reduce wine.
Once the shallots are tender, add the red wine and cook until the wine has evaporated and the mushroom mixture is almost dry, about 6 minutes.
Step 5: Add cream.
Stir in the balsamic vinegar followed by the heavy cream. Discard the sprigs of thyme.
Step 6: Cook pasta or ravioli
Bring a large pot of salted water to a boil over medium high heat. Add the ravioli and cook until al dente, about 2 to 3 minutes for fresh ravioli and about 8 to 10 minutes for dried pasta. Reserve 1 cup (240g) of the cooking liquid then drain the pasta and set aside.
Step 7: Finish sauce.
Return the sauce to medium-low heat. Toss the pasta in the sauce and add ¼ cup (59g) of the pasta cooking water, continuing to cook until the sauce thickens about an additional minute, adding more of the pasta water a little at a time if needed to create a creamy sauce.
Step 8: Serve
Divide among plates and serve with additional parmesan cheese.
Tips and Tricks for This Recipe
Swaps and Substitutions
- This sauce can be served with your favorite pasta shape or with a ravioli (a short rib filling makes for a great pairing).
- A combination of mushrooms can be used to make the base of the sauce. The baby bella mushrooms have plenty of flavor on their own but a combination of diced mushrooms like shiitake, maitake and morel add a more complex and earthy flavor.
- While I love serving it over pasta, the mushroom ragu can also be served over polenta.
Why Are My Mushrooms Soggy?
- Cleaning mushrooms. When cleaning your mushrooms, don’t run them under water like you would other vegetables. They act as a sponge and will absorb more water. Instead use a damp paper towel to clean any dirt or debris from the mushrooms.
- Cook at a high heat. Since mushrooms hold excess water, if the heat of the pan is not high enough, the mushrooms may boil in the water that seeps out. You want the water to evaporate so the mushrooms turn golden brown.
- Don’t overcrowd the pan. When cooking mushrooms, either cook them in batches or add them to the pan a little at a time. As the mushrooms cook and shrink, you can add more to the pan. If the pan is overcrowded the mushrooms will steam rather than sauté properly.
Other Recipes to Try
If you enjoy this mushroom ragu recipe, give these a try:
Creamy Mushroom Ragu Sauce
Ingredients:
- 3 tablespoons extra-virgin olive oil
- 12 ounces baby bella mushrooms, or a combination of mixed mushrooms, diced
- 3 tablespoons unsalted butter
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 large shallot, diced
- 2 sprigs thyme
- 1 cup dry red wine
- 1 tablespoon balsamic vinegar
- ½ cup heavy cream
- 1 pound pasta or ravioli of choice (I like short rib ravioli if you can find it)
- ½ cup freshly grated Parmesan cheese
Instructions:
- Heat a large sauté pan over medium heat, add the olive oil and heat through. Working in batches to not overcrowd the pan, add half the mushrooms and sauté until they reduce in size, about 3 minutes. Add the remaining mushrooms and continue to sauté until all the mushrooms have reduced slightly, about an additional 3 minutes.
- Add the butter, and season with salt and pepper. Continue to sauté until the mushrooms are golden brown, about an additional 3 minutes.
- Add the shallots and sprigs of thyme and continue to sauté until the shallots are tender, about 4 minutes.
- Once the shallots are tender, add the red wine and cook until the wine has evaporated and the mushroom mixture is almost dry, about 6 minutes.
- Stir in the balsamic vinegar followed by the heavy cream. Discard the sprigs of thyme.
- Bring a large pot of salted water to a boil over medium high heat. Add the ravioli and cook until al dente, about 2 to 3 minutes for fresh ravioli and about 8 to 10 minutes for dried pasta. Reserve 1 cup (240g) of the cooking liquid then drain the pasta and set aside.
- Return the sauce to medium-low heat. Toss the pasta in the sauce and add ¼ cup (59g) of the pasta cooking water, continuing to cook until the sauce thickens about an additional minute, adding more of the pasta water a little at a time if needed to create a creamy sauce.
- Divide among plates and serve with additional parmesan cheese.
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