Shredded Mushroom Ragu

A hearty meat sauce ft absolutely no meat.

Prep Time: 15ish min

Cook Time: 40ish min

Yield: 4ish servings

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Ingredients

2 tbsp olive oil
2 tbsp butter
6 cups shredded king oyster mushrooms (about 8 king oyster mushrooms)
1 medium onion
4 cloves of garlic
1 28oz can of crushed tomatoes
2 tbsp tomato paste
1/2 cup red wine
2 bay leaves
1 bouillon cube (I used vegetable, but beef or chicken works too)
1 tbsp Italian seasoning
1 tbsp salt
1/2 tbsp pepper
1 lb of your favorite pasta (I used pappardelle)

Instructions

1. Prep! Dice the onion, mince the garlic, and shred the mushrooms. If you don’t know how to shred the mushrooms, I have a handy lil reel on my instagram page.

2. In a large, heavy bottomed pot (dutch oven works well), heat the oil. When the oil is hot, add the onion and garlic and sauté until soft.

3. Add the mushrooms and sauté until they develop a nice brown color, about 10 minutes.

4. Add the red wine, tomato paste, canned tomato, bouillon cube, and seasonings. Stir and reduce the heat to a simmer.

5. Cover and simmer for 30 minutes, stirring every once in a while to avoid burning on the bottom.

6. While the sauce simmers, cook the pasta according to the package.

7. After the sauce has simmered for 30 minutes, uncover and taste. Adjust seasoning as needed. Add the butter and stir until the butter is melted.

8. Add the cooked pasta to the sauce and stir gently.

9. Serve (preferably with grated parm on top).