Food Recipes Sauces, Condiments and Preserves Mushroom Ragù Be the first to rate & review! Meaty mushrooms proudly stand in for meat in this vegetarian riff on the classic Italian meat sauce. Glantz uses a blend of locally sourced wild mushrooms here, but any mix of fresh mushrooms will do. However, be sure to seek out dried porcini mushrooms; after a quick soak in steaming hot water, they plump up and release their intense, heady flavor into the soaking liquid, which adds a rich depth to this sauce. For extra umami, toss in a Parmesan rind while the sauce cooks. It's a good practice to keep leftover Parmesan rinds in the freezer for just this purpose. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Photo: Photo by Justin Walker / Food Styling by Ali Ramee / Prop Styling by Christina Daley Active Time: 55 mins Total Time: 1 hr 30 mins Yield: 5 cups Ingredients 3 cups cold water 1 4/5 ounces dried porcini mushrooms (such as Borgo Val di Taro) 1 pound fresh wild mushrooms (such as hen-of-the-woods, chanterelles, black trumpet, porcini, and/or hedgehog) 3 tablespoons unsalted cultured butter, divided ¾ cup finely diced yellow onion 1 garlic clove, minced 1 ½ teaspoons fine sea salt (such as Trapani Sale di Gucciardo), divided ½ teaspoon black pepper, divided ½ cup (4 oucne) dry white wine 1 (3-inch) Parmesan cheese rind 1 cup finely chopped fresh flat-leaf parsley Directions Pour 3 cups cold water over dried porcini in a medium bowl; let soak 30 minutes. While porcini soak, wipe wild mushrooms with a damp paper towel to remove grit. Coarsely chop wild mushrooms. Strain porcini, reserving soaking liquid. Set aside. Melt 2 tablespoons butter in a large skillet over medium-low. Add onion, garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper; cook, stirring occasionally, until softened, about 10 minutes. Add wild mushrooms, remaining 1 tablespoon butter, and remaining 1 teaspoon sea salt. Increase heat to medium-high; cook, stirring occasionally, until softened, about 5 minutes. Add strained porcini and remaining 1/4 teaspoon black pepper, and stir to combine. Add wine; cook, stirring often, until wine is reduced by half, about 3 minutes. Add porcini soaking liquid and Parmesan rind. Gently simmer over medium-high, stirring occasionally, until mushrooms are tender and liquid is mostly reduced, about 20 minutes. Taste and adjust seasoning as needed. Remove from heat; let cool 5 minutes. Remove Parmesan rind. Stir in chopped parsley. Make Ahead Ragù can be made up to 3 days ahead and stored in an airtight container in refrigerator. Originally appeared: December 2021 / January 2022 Rate It Print