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Vegan King Oyster Mushroom Ragu

Posted by Plume Ridge Bottle Shop on

Ragu Mushroom with Tommaso

Southern California may not be the most obvious place to forage for mushrooms, but in a wet year local mushrooms can be found in our local forests. Although we can’t all be mushroom experts overnight but Oyster King Mushrooms can be found at your local Whole Foods, Korean and Chinese Supermarkets. 

A hearty meat sauce with absolutely no meat is the perfect meal alongside a glass of Poggio Tommaso Sangiovese. A full bodied wine that is balanced with ripe tannins and complex notes of red, black fruit and a hint of smokiness.

Ingredients:

  • 2 tbsp olive oil
  • 2 tbsp butter or none dairy version
  • 6 cups king oyster mushrooms, oyster mushrooms and/or baby Bella.
  • 1 medium onion
  • 4 cloves of garlic
  • 1 28oz can of crushed tomatoes
  • 2 tbsp tomato paste
  • 1/2 cup red wine
  • 2 bay leaves
  • 1 vegetable bouillon cube
  • 1 tbsp Italian seasoning
  • 1 tbsp salt
  • 1/2 tbsp pepper
  • 1 lb of your favorite pasta (I used spaghetti)


Instructions:

  1. Prep! Dice the onion, mince the garlic, and shred or slice the mushrooms. I used oyster and baby Bella mushrooms.
  2. In a large, heavy bottomed pot (dutch oven works well), heat the oil. When the oil is hot, add the onion and garlic and sauté until soft.
  3. Add the mushrooms and sauté until they develop a nice brown color, about 10 minutes.
  4. Add the red wine, tomato paste, canned tomato, bouillon cube, and seasonings. Stir and reduce the heat to a simmer.
  5. Cover and simmer for 30 minutes, stirring every once in a while to avoid burning on the bottom.
  6. While the sauce simmers, cook the pasta according to the package.
  7. After the sauce has simmered for 30 minutes, uncover and taste. Adjust seasoning as needed. Add the butter and stir until the butter is melted.
  8. Add the cooked pasta to the sauce and stir gently.
  9. Serve preferably with grated parmesan cheese or Pecorino Romano alongside a fresh loaf of bread.

This recipe has been contributed by Autumn Vallecorsa of Madie's Kitchen.


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