©2018 by Laurie Richardone

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Mushroom Ragu with Penne

Updated: Dec 4, 2018

Season: Autumn/Winter

Prep time: 20 minutes

Cook time: 20 minutes


This savory and earthy ragu is delicious over pasta, polenta, or quinoa. Mushrooms are rich in the antioxidant called selenium. They protect the body from free radicals.


Serves 4


2 lbs. assorted mushrooms, crimini, shiitake, portobello , sliced in quarters.

1/4 cup extra virgin olive oil

1/8 tsp. red pepper flakes

1 tsp. sea salt, or to taste

lemon zest from 1 lemon

3 cloves garlic, minced

1/2 cup vegetable stock, more if needed. (homemade is best - Pacific brand in a pinch)

1 tbsp. Butter or Ghee to finish ( optional)

1/4 cup fresh parsley, chopped

1 tbsp. fresh rosemary, minced

1/4 cup fresh parmigiano, ( brewers yeast if vegan)


Heat a large skillet over medium heat. Pace 2-3 tbsp. olive oil. Add garlic, red pepper flakes and 1/2 tsp salt. when garlic just starts to brown, add mushrooms.


Toss with olive oil and add more if it looks to dry. (mushrooms do take time to release their moisture)


When mushrooms start to melt, 5 minutes or so, add vegetable stock, and simmer for about 10 minutes.


Whisk in Butter if using and swirl the pan around. Taste for seasoning.


Off heat add herbs and lemon zest and drizzle remaining olive oil if desired.


In warm bowls top ragu over pasta or polenta. A little parmigiana grated on top is delicious. For vegans add some brewers yeast.