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 Danielle Glantz 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