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  • Willie

Mixed Mushroom Ragu


  • 4 TBSP extra-virgin olive oil

  • ½ LB oyster mushrooms chopped

  • ½ LB shiitake mushrooms destemmed and chopped

  • 1 medium onion chopped

  • 3 cloves chopped garlic,

  • 1 25-OZ jar tomato puree

  • 2 sprigs fresh oregano

  • 2 Sprigs Fresh thyme

  • 1 bunch basil chopped

  • ¼ CUP heavy cream (optional)

  • Salt, pepper, and crushed red pepper flake to taste


  1. Heat oil medium-high in a heavy bottom, medium sized saucepot; sear mushrooms until lightly browned.

  2. Add onions and garlic; sweat until translucent

  3. Add tomato puree and, oregano, and thyme; simmer for 20 to 25 minutes

  4. Add cream (optional)

  5. Remove from heat and add basil; season with salt, pepper, and crushed red pepper flake to taste. Serve over pasta or eggplant parmesan

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