Truffle Mushroom Ragu

I guess “vegetarian” ragu would be more accurate, but y’all get the point

So, what exactly constitutes a ragu? Well, according to my extensive internet searching, it’s an (Italian) sauce made primarily of meat, traditionally with tomato sauce or white wine. If anyone has an Italian chef on call to confirm, send them my way.

I didn’t intentionally go the vegan/vegetarian route, but truffle pairs best with it’s family—mushrooms. So I kicked all meats and fish to the side. This surprisingly light, filling meal takes about 35 minutes, so it’s an easy-do any night of the week.

Serves: 3-6

Prep Time: 10 min

Cook Time: 25 min

Total Time: 35 min.

Ingredients:

• 2 Cups Mushrooms (combined), roughly chopped*

  • Shiitake

  • Portobello

  • Baby Bella

• 1 Shallot, minced

• 3 Cloves of Garlic, minced

• 1/2 Tsp Thyme

• 1/4 Tsp Parsley

• 2 Sprigs of Rosemary, minced

• 1/4 Cup White Wine

• 1/4 Cup Vegetable Broth

• 3 Tsp Truffle Oil

• 1/4 Tsp Truffle Salt

• 1/2 Lemon

• 3 Tbsp Butter

• Tagliatelle or pasta of choice

*Other mushrooms like Cremini or Porcini are amazing for this dish, if you have access to them.

Directions:

Start your pasta. While waiting for the water to boil, heat 2 tbsp of butter in a medium pan on med-high heat. Once melted, add in garlic and shallots. Sauté until fragrant, ~ 3 min.

Next, add in your mushrooms, thyme, rosemary, and parsley. Cook for 5 minutes, letting the mushrooms release their liquid. Add truffle oil and truffle salt. Stir to ensure even distribution of the amazingness that is truffle. Pour in the wine and vegetable broth, and add remaining tbsp of butter. Stir. Let ragu come to a simmer, then reduce heat to medium low.

By now, your pasta water should be boiling. Let the ragu sit and develop more flavor while your pasta cooks. Save about 1/2 Cup of your pasta water if you need to thin out the ragu.

Once al dente, drain pasta (aside from reserved water) and mix in with the ragu. If satisfied with consistency and final flavor, top servings with parsley and a pinch of truffle salt ((and parmesan cheese if you aren’t vegan)).