Mushroom Ragu over Fresh Fettuccine

Lately, I have been preparing more plant-based meals for a myriad of reasons. The health benefits of cutting fat from your diet are well documented. And adding fiber is another win for a healthy lifestyle.

By substituting mushrooms for meat, I’ve discovered a flavorful alternative that has a fabulous texture and rich color.

1/4 cup extra-virgin olive oil

1 large onion, chopped

2 garlic cloves, minced

1 pound mixed mushrooms (cremini, oyster, shiitake) chopped

Salt and freshly ground black pepper

1/2 cup dry white wine or brut champagne

2 cups vegetable stock, Kitchen Basics, unslated Vegetable Stock

1/3 cup heavy cream

5 fresh basil leaves, chopped

1/4 cup flat-leaf Italian parsley, chopped

1/2 to 3/4 cup grated Parmesan

1 package fresh Fettuccini, cooked according to directions on the package. I used Buitoni pasta.


In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Do not brown.

Add the mushrooms and season with salt and pepper. Increase heat too high and sauté until mushrooms are tender and all the liquid has evaporated. 

Remove pan from heat and add wine. Return pan to stove and allow the wine to evaporate for about 3 minutes. Add vegetable stock and simmer for 1/2 hour until the sauce has been reduced by half. 

Add heavy cream and mix well. Remove the pan from the heat and add the fresh herbs and Parmesan and mix thoroughly.

Cook fresh pasta and toss with Mushroom Ragu. Serve with additional Parmesan cheese.




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