Mushroom Ragù Pasta

By Alexa Weibel

Updated Nov. 22, 2022

Mushroom Ragù Pasta
Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
Total Time
30 minutes
Rating
4(2,589)
Comments
Read comments

Rich and earthy, this creamy pasta feels appropriate for date night, but comes together quickly enough for a weeknight. The process is simple, but the details do matter here: Use a thin pasta, like spaghettini or angel hair, so that it cooks in the same amount of time it takes the stock and cream to reduce to a sauce. Also pay close attention during the last few minutes of cooking the pasta to ensure you’re stirring enough and adding enough water to create a silky sauce. Porcini mushroom powder, which is optional, adds depth, and can be made at home by pulverizing store-bought dried mushrooms in a spice grinder (see Tip). Offset the richness of the dish with a classic green salad, shaved fennel, or some mustardy bitter greens.

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Ingredients

Yield:4 servings
  • 5cups chicken or vegetable stock
  • 1cup heavy cream
  • 2teaspoons dried porcini mushroom powder, optional (see Tip) 
  • 4teaspoons fresh thyme leaves
  • Kosher salt
  • ⅓cup olive oil
  • 1½pounds mixed fresh mushrooms, such as shiitake and cremini, finely chopped into ¼-inch pieces
  • 3shallots, finely chopped
  • 4garlic cloves, finely chopped
  • Black pepper
  • ⅓cup port or marsala wine
  • 1pound spaghettini or angel hair pasta
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1012 calories; 46 grams fat; 17 grams saturated fat; 1 gram trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 120 grams carbohydrates; 10 grams dietary fiber; 17 grams sugars; 30 grams protein; 1707 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Add the stock, heavy cream, porcini mushroom powder (if using), 1 teaspoon fresh thyme leaves and 2 teaspoons salt to a large pot. Bring to a boil over high.

  2. Step 2

    While the liquid comes to a boil, heat the oil over medium-high in a large (12-inch) nonstick skillet. Add the mushrooms, shallots, garlic and 2 teaspoons thyme leaves. Season generously with salt and pepper, and cook, stirring occasionally, until caramelized and tender, about 12 minutes. Add the port, and stir until the alcohol cooks off and the mixture is almost dry, about 2 minutes. Remove from the heat, set aside and cover to keep warm.

  3. Step 3

    Add the pasta to the boiling cream mixture, reduce the heat to medium and cook, stirring frequently with tongs, until the pasta is al dente and absorbs most of the liquid, and the sauce is silky, 6 to 7 minutes. (Stir constantly during the last couple minutes to ensure the pasta cooks evenly. Add a splash of water if needed to keep the mixture glossy.) Season to taste with salt and pepper.

  4. Step 4

    Transfer the pasta to bowls, top with the mushroom mixture and the remaining 1 teaspoon thyme leaves, and serve immediately.

Tip
  • You can make porcini mushroom powder for a fraction of the cost of store-bought: Simply pulse chopped dried porcini mushrooms in a spice grinder until pulverized. One ounce dried mushrooms will yield about 5 tablespoons mushroom powder, though you will need to pulverize the chopped mushrooms in smaller batches.

Ratings

4 out of 5
2,589 user ratings
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Comments

Lisa

I make a version of this quite often, using a soft goat cheese log instead of the cream (it melts into the mushrooms for a luscious sauce). I also sauté the mushrooms with leeks and fennel first (instead of shallots), use dry white vermouth to deglaze, and use thyme to season. Delicious.

Mark Hindal

when using fresh pasta - reduce stock to 3 cups and cream to 3/4 cup

TrishaT

I'm a fan of cream based pasta, and this recipe hits it right off the bat. I used baby portobello mushrooms instead of shitake/cremini, and merlot instead of port because that's what we have. I also added a little bit of bacon crumble because the husband is not a fan of very earthy mushrooms, and then proceeded to sautee everything in a bit of french butter. I do agree with the other comments to hold off a bit on the salt because the stock already has some saltiness to it.

Khepri

The pasta was a major hit with my family. I added some of the leftover porcini mushroom powder to the mushroom mixture.

Stephanie

This reminded me more of Pasta Roni than an Italian pasta dish. There are better methods to make a mushroom pasta.

Etel

Tasty but the angel hair pasta did not work for me. It cooks too fast and you easily miss the al dente point.

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