Recipes Special Diets Vegetarian Mushroom Ragù Be the first to rate & review! Meaty mushrooms proudly stand in for meat in this vegetarian riff on the classic Italian meat sauce. Glantz uses a blend of locally sourced wild mushrooms here, but any mix of fresh mushrooms will do. However, be sure to seek out dried porcini mushrooms; after a quick soak in steaming hot water, they plump up and release their intense, heady flavor into the soaking liquid, which adds a rich depth to this sauce. For extra umami, toss in a Parmesan rind while the sauce cooks. It's a good practice to keep leftover Parmesan rinds in the freezer for just this purpose. By Food & Wine Editors Published on November 18, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Justin Walker / Food Styling by Ali Ramee / Prop Styling by Christina Daley Active Time: 55 mins Total Time: 1 hrs 30 mins Yield: 5 cups Ingredients 3 cups cold water 1 4/5 ounces dried porcini mushrooms (such as Borgo Val di Taro) 1 pound fresh wild mushrooms (such as hen-of-the-woods, chanterelles, black trumpet, porcini, and/or hedgehog) 3 tablespoons unsalted cultured butter, divided ¾ cup finely diced yellow onion 1 garlic clove, minced 1 ½ teaspoons fine sea salt (such as Trapani Sale di Gucciardo), divided ½ teaspoon black pepper, divided ½ cup (4 oucne) dry white wine 1 (3-inch) Parmesan cheese rind 1 cup finely chopped fresh flat-leaf parsley Directions Pour 3 cups cold water over dried porcini in a medium bowl; let soak 30 minutes. While porcini soak, wipe wild mushrooms with a damp paper towel to remove grit. Coarsely chop wild mushrooms. Strain porcini, reserving soaking liquid. Set aside. Melt 2 tablespoons butter in a large skillet over medium-low. Add onion, garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper; cook, stirring occasionally, until softened, about 10 minutes. Add wild mushrooms, remaining 1 tablespoon butter, and remaining 1 teaspoon sea salt. Increase heat to medium-high; cook, stirring occasionally, until softened, about 5 minutes. Add strained porcini and remaining 1/4 teaspoon black pepper, and stir to combine. Add wine; cook, stirring often, until wine is reduced by half, about 3 minutes. Add porcini soaking liquid and Parmesan rind. Gently simmer over medium-high, stirring occasionally, until mushrooms are tender and liquid is mostly reduced, about 20 minutes. Taste and adjust seasoning as needed. Remove from heat; let cool 5 minutes. Remove Parmesan rind. Stir in chopped parsley. Make Ahead Ragù can be made up to 3 days ahead and stored in an airtight container in refrigerator. Rate it Print