Creamy Mushroom Ragu

Vegetarian Creamy Mushroom Ragu Recipe with Shallots and Nutmeg

Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Creamy Mushroom Ragu is a delicious and comforting dish that is perfect for a cozy night in. This recipe combines the earthy flavors of mushrooms with a creamy sauce that is sure to satisfy your taste buds.

History

The origins of Mushroom Ragu can be traced back to Italian cuisine, where ragu is a meat-based sauce typically served with pasta. This vegetarian version substitutes mushrooms for the meat, creating a rich and flavorful dish that is perfect for vegetarians and meat-lovers alike.

Ingredients

0.5 cup unbleached all-purpose flour
3 whole cloves
3 large shallots, peeled
1 tbsp vegetable oil
1 lb (454 g) mixed mushrooms, such as shiitake, chanterelle and portobello, sliced
1 tsp salt
1 qt (946 ml) (4 cup) low-fat milk
1 small bay leaf
pinch of ground nutmeg

How to prepare

In a heavy medium saucepan, cook the flour over medium heat, whisking constantly, until it turns light tan (the color of an almond shell), about 5 minutes.
Immediately remove the saucepan from heat and continue whisking until the flour cools slightly, for 2 to 3 minutes.
Set the saucepan aside and allow the flour to cool completely.
Meanwhile, stick the cloves into 1 shallot and set it aside.
Thinly slice the remaining 2 shallots.
In a heavy large skillet, heat the oil over high heat.
Add the sliced shallots and cook, stirring, until they turn golden brown, about 3 minutes.
Add the mushrooms and 0.5 tsp of salt, and cook, stirring, until the mushrooms are tender and begin to release their juices, for 3 to 4 minutes.
Remove the skillet from heat and set it aside.
Gradually whisk in 0.75 cup of milk to the cooled flour in the saucepan until a smooth paste forms; then gradually whisk in the remaining 1.25 cups of milk until no lumps remain.
Add the remaining 0.5 tsp of salt, the whole shallot with cloves, the bay leaf, and the nutmeg.
Place the saucepan over medium-high heat and bring it to a boil, whisking constantly.
Boil until the mixture thickens, while whisking constantly, for about 5 minutes.
Reduce the heat to low and simmer, whisking occasionally, until the flavors have blended, for about 15 minutes.
Discard the whole shallot and the bay leaf.
Stir the mushroom mixture into the milk mixture and briefly warm it through.
Serve hot.

Variations

Add a splash of white wine to the sauce for a more complex flavor.
Stir in some chopped spinach or kale for added nutrients.
Top with grated Parmesan cheese for a cheesy finish.

Cooking Tips & Tricks

Be sure to cook the flour until it turns light tan to ensure a nutty flavor in the sauce.

- Whisk constantly when adding the milk to the flour to prevent lumps from forming.

- Discard the whole shallot and bay leaf before serving to avoid any unwanted flavors in the dish.

Serving Suggestions

Creamy Mushroom Ragu is delicious served over pasta, rice, or mashed potatoes. Garnish with fresh herbs such as parsley or thyme for added flavor.

Cooking Techniques

Whisking constantly when adding the milk to the flour ensures a smooth and creamy sauce.

- Simmering the sauce over low heat allows the flavors to meld together for a delicious final dish.

Ingredient Substitutions

Use any variety of mushrooms you prefer, such as cremini or shiitake.

- Substitute almond or soy milk for a dairy-free version of the sauce.

Make Ahead Tips

Creamy Mushroom Ragu can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Creamy Mushroom Ragu in a shallow bowl garnished with a sprig of fresh thyme or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Pair Creamy Mushroom Ragu with a side salad or steamed vegetables for a complete and balanced meal. A glass of white wine or sparkling water with lemon is the perfect accompaniment.

Storage and Reheating Instructions

Store any leftovers of Creamy Mushroom Ragu in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat, stirring occasionally, until warmed through.

Nutrition Information

Calories per serving

Calories: 280 per serving

Carbohydrates

Carbohydrates: 32g per serving

Fats

Total Fat: 10g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 12g per serving

Vitamins and minerals

Iron: 15% of the daily recommended intake per serving

Vitamin D: 10% of the daily recommended intake per serving

Alergens

Contains: Wheat, Milk

Summary

Creamy Mushroom Ragu is a balanced dish that provides a good source of carbohydrates, fats, and proteins. It is also rich in iron and vitamin D, making it a nutritious option for a satisfying meal.

Summary

Creamy Mushroom Ragu is a comforting and flavorful dish that is perfect for a cozy night in. With a rich and creamy sauce and earthy mushrooms, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a chilly autumn day, and I was flipping through an old cookbook that had been handed down to me from my own grandmother. The pages were yellowed and stained with splatters of ingredients long forgotten, but one recipe caught my eye - Creamy Mushroom Ragu.

I had always loved mushrooms, and the thought of combining them with a rich and velvety sauce sounded like a match made in culinary heaven. The recipe called for a mix of cremini and shiitake mushrooms, shallots, garlic, white wine, and a touch of cream. It seemed simple enough, but I knew that the real magic would come in the slow simmering and melding of flavors.

I set to work gathering the ingredients, making sure to select the freshest mushrooms I could find at the local market. As I chopped and sautéed, the kitchen filled with the earthy aroma of mushrooms and garlic, and I knew I was onto something special.

I let the ragu simmer on the stove for what felt like hours, stirring occasionally and tasting as I went along. The sauce thickened and the flavors deepened, until finally it was time to add a splash of cream to finish it off. As I stirred in the cream, the sauce transformed into a luscious, velvety masterpiece that coated the back of a spoon like a dream.

I served the Creamy Mushroom Ragu over a bed of al dente pasta, garnished with a sprinkle of fresh parsley and a dusting of grated parmesan. The first bite was pure bliss - the mushrooms were meaty and flavorful, the sauce rich and decadent. It was a dish that warmed me from the inside out, and I knew that I had found a new favorite in my repertoire of recipes.

As I savored each bite, I couldn't help but think back to the origins of this dish. I had learned so much from my grandmother and her love of cooking, and I knew that she would have been proud to see me carrying on the tradition of trying new recipes and experimenting in the kitchen.

I remembered the countless hours we had spent together, poring over cookbooks and swapping stories of our own culinary adventures. She had taught me that cooking was more than just following a recipe - it was about creativity, passion, and a love for bringing people together around the table.

I thought about all of the recipes she had shared with me over the years, each one a treasure trove of memories and flavors. From her famous lasagna to her secret recipe for chocolate chip cookies, each dish held a special place in my heart and in the hearts of those who had been lucky enough to taste them.

And now, as I sat at the table enjoying my Creamy Mushroom Ragu, I felt a connection to my grandmother that transcended time and space. I could almost hear her voice in my ear, guiding me through the steps and offering words of encouragement as I navigated the world of flavors and textures.

I knew that this recipe would become a staple in my own repertoire, a dish that I would make time and time again for those I loved. And as I licked the last of the sauce from my plate, I felt a sense of pride and satisfaction wash over me, knowing that I had honored my grandmother's legacy in the best way I knew how - through the art of cooking.

So here's to you, Grandma, and to all of the recipes and memories you have passed down to me over the years. May they continue to inspire me and bring joy to those who gather around my table, just as they have for generations before me. And may the spirit of creativity and love that you instilled in me always shine through in every dish I create. Cheers to you, and to the magic of Creamy Mushroom Ragu.