Mushroom Ragu with Torn Pasta

Cook Eat WorldEuropeanItalianMushroom Ragu with Torn Pasta
By Published On: October 6th, 2019

Magical fresh pasta torn into random pieces make for the most splendid partner to my umami heaven mushroom ragù. It’s earthy, hearty and soul-warming in a bowl. Learn how satisfying it is to make yourself at home.

Mushroom Ragu with Torn Pasta

For a delicious umami burst of mushroom flavour coating smooth, silky fresh pasta, torn into rustic pieces, this simple Italian vegetarian ragu is pure perfection on a plate. I discovered this treasure travelling around Italy, in a small town called Macerata - an unassuming dish, that packs a flavour like no other. Learn how simple and effective a few mushrooms can be!

Simplicity - the essence of Italian food

It's always the same in Italy - a dish looks so ordinary in appearance that when you taste that first mouthful you once again realise you've been duped. HOW CAN THIS POSSIBLY BE SO DELICIOUS!? I can't do the taste justice with words to be honest - the earthy umami hit of the mushrooms infused with the fresh herbs and sharp salty cheese is something else.

The simplicity of the fresh pasta, just torn into small pieces and tossed with the mushrooms was as honest as it gets, but it sure did leave a lasting impression in that restaurant in Italy, so much so that I replicated it upon my return (pretty damn closely!) and have been making it ever since.

Stuff you'll need

There's a full recipe below, but the key flavours in this dish are few. Each brings something special to the party.

  • Mushrooms - I mostly use brown mushrooms, but regular will do.
  • Dried porcini mushrooms - this amps up the mushroom flavour and adds a big hit of umami.
  • Wine & Stock - Adds a little complexity and depth to the sauce.
  • Fresh Oregano - Herbs add a fragrant note to the sauce. I'll sometimes use fresh sage, marjoram, tarragon or thyme as substitutes.
  • Parmigiano Reggiano Cheese - For extra salty umami flavours, added at the end it finished the dis perfectly.

Make your own pasta from scratch

You'll need to make a batch of fresh pasta, or buy fresh pasta sheets from the supermarket. My handy, helpful guide will show you how to make the perfect pasta at home every time.

How to make my Mushroom Ragu with Torn Pasta

Mushroom Ragu with Torn Pasta

Mushroom Ragu with Torn Pasta

Rate this recipe

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Recipe by Lee
Course Appetizer, Main Course
Cuisine Italian
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings (adjustable) 2
Calories (per serving) | 705

Ingredients

  • 4 tbsp olive oil
  • 1 30g packet dried porcini
  • 2 brown shallots (finely diced)
  • 3 garlic cloves (finely chopped)
  • 3 tbsp fresh oregano
  • 500g brown mushrooms
  • 1 cup dry white wine
  • 300 ml chicken stock
  • Salt & pepper
  • 2 tbsp unsalted butter
  • 1/3 cup Parmigiano Reggiano

Instructions

  • Soak the dried porcini mushrooms in 350ml hot water for 20 minutes. Remove the mushrooms and squeeze the excess liquid out then chop finely. Retain the soaking liquid by passing through a fine sieve to get rid of any grit.
  • Meanwhile, lightly fry the shallot, garlic, sage, thyme, rosemary and bay leaf over a moderate heat until the shallots are soft (about 5 minutes).
  • Add the chopped mushrooms and porcini and fry for a further 8 minutes, stirring regularly. Add the wine and chopped tomato and stir for 3-4 minutes until the tomatoes are soft. Add the stock and porcini soaking liquid and bring to a boil. Reduce the heat to medium/low and let it gently simmer for 20 minutes until the liquid has halved.
  • Fish out the herbs and discard, then add the butter and cheese and stir quickly to emulsify the sauce.

Notes

  • I made some fresh pasta and then tore small pieces off a sheet, straight into the boiling water. If you're using store bought, but fresh or dried lasagne sheets and do the same. Or, use a thick ribboned pasta like pappardelle or fettuccini. Toss the pasta with the sauce, adding a few spoonfuls of the pasta cooking liquid to loosen the sauce. Sprinkle over more Parmigiano Reggiano just before eating.

Nutrition

Calories: 705kcal (35%) | Carbohydrates: 38g (13%) | Protein: 20g (40%) | Fat: 47g (72%) | Saturated Fat: 15g (94%) | Cholesterol: 46mg (15%) | Sodium: 509mg (22%) | Potassium: 1446mg (41%) | Fiber: 8g (33%) | Sugar: 11g (12%) | Vitamin A: 608IU (12%) | Vitamin C: 8mg (10%) | Calcium: 345mg (35%) | Iron: 6mg (33%)
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Mushroom Ragu with Torn Pasta

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