Dinner, Healthy, Pasta, Stove Top, Vegan

Mushroom and Farro Ragu

This rich and savory Mushroom and Farro Ragu is made with a blend of wild mushrooms, hearty whole grains and umami packed ingredients, like miso and soy sauce. Served over pasta for a satisfying vegan dinner in under an hour.

Mushroom and Farro Ragu

How to Make Mushroom and Farro Ragu

I have made many variations of meatless Ragu and Bolognese sauces in the past and this farro and mushroom ragu is by far my favorite. A blend of cremini and wild mushrooms give it body while whole grain farro adds chewiness and texture. The best part goes in at the end: coconut cream, miso and soy sauce. These three ingredients are going to give the sauce an amazing savory flavor. Trust me, you won’t miss the meat!

To make this Farro Ragu, start by soaking the wild mushrooms in boiling water. It can be very difficult to find fresh wild mushrooms, like porcini and morels, in the grocery store. The dried variety is pretty widely available. Let those soak while you prep the other ingredients.

To make life easier, I use a food processor to mince all the vegetables. Just cut the celery, carrots, onion and cremini mushrooms into chunks and throw them in. Pulse until the vegetables are coarsley chopped. A few quick pulses is all you need, try not to blend or the mixture will turn into a gross paste.

Mushroom and Farro Ragu

Once you have all the vegetables ready to go, heat some olive oil in a large skillet over medium heat. Add the veggies and crank the heat up pretty high to allow all that moisture to release. Once most of the liquid has cooked off, go ahead and add in some minced garlic, fresh thyme and tomato paste. Let that cook for another couple minutes before adding a splash of red wine to deglaze the pan.

Drain and chop up the soaked wild mushrooms into little pieces and add those to the pot along with a can of chopped tomatoes. Bring everything up to a boil then reduce the heat to a simmer and cook for about 15 minutes to allow those flavors to meld.

While the ragu is simmering, whisk together the coconut cream, miso and soy sauce in another bowl. This prevents the miso paste from clumping together in the pan. After the sauce has been simmering for a while, add the slurry and cooked farro. These ingredients only cook for another five minutes or so to ensure the farro retains its chewy texture.

Finally, turn off the heat and stir in a splash of balsamic vinegar. Season with salt to taste (very important) and serve warm. At this point you can also add a splash of your pasta’s cooking liquid to really kick it up a notch.

Mushroom and Farro Ragu

What to Serve with Mushroom and Farro Ragu

This mushroom and farro ragu goes wonderfully with pasta. The sauce will be quite thick, so I like to add a splash of pasta cooking liquid at the end to thin and add more flavor. I recommend cooking the pasta in heavily salted water until very al dente and then letting it simmer for a couple minutes with the ragu.

Pasta is my number one recommendation, but mashed potatoes, polenta and even just some crusty pieces of bread would all go well with this mushroom and farro ragu.

Mushroom and Farro Ragu

More Vegan Recipes to Try:

Mushroom and Farro Ragu

Mushroom and Farro Ragu

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This hearty mushroom and farro ragu is packed with umami flavors and chewy whole grains. Delicious and vegan.

Ingredients

  • 1 1/2 cups cooked farro (preferably chilled)
  • 1 oz dried wild mushrooms
  • 1 yellow onion
  • 2 small carrots
  • 1 large celery rib
  • 1 lb cremini mushrooms, trimmed
  • 3 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 tbsp fresh thyme (or 2 tsp dried)
  • 1/4 cup tomato paste
  • 1/2 cup dry red wine
  • 1 15 oz can chopped tomatoes
  • 1/4 cup coconut cream
  • 1 1/2 tbsp miso paste
  • 2 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • Salt to taste
  • Cooked pasta + reserved cooking liquid for serving (optional)

Instructions

  1. Place the dried wild mushrooms in a bowl and cover with boiling water. Let stand for 20 minutes while you prepare the other ingredients. Once softened, drain and chop into small pieces.
  2. Cut the onion, carrots, celery and cremini mushrooms into large chunks and place in the bowl of a food processor. Pulse (do not blend) until coarsely chopped, working in batches if necessary. 
  3. Heat olive oil in a large pot over medium high heat. Add the vegetables and cook for 5-7 minutes over high heat until most of the water has released and cooked off.
  4. Reduce the heat to medium and stir in the garlic, thyme and tomato paste. Cook for another 2 minutes. Add the red wine and allow the alcohol to cook off then add the chopped tomatoes and soaked wild mushrooms. Bring to a boil then reduce the heat to low and simmer for 15 minutes uncovered.
  5. Meanwhile, whisk together the coconut cream, miso and soy sauce until smooth. Add to pot along with the cooked farro. Simmer for another 5 minutes.
  6. Turn off the heat and stir in the balsamic vinegar. Season with salt to taste. If the sauce seems too thick add a splash of water or cooking liquid from the pasta. Serve warm.

Notes

I used whole grain farro for this recipe but semi-pearled also works. Just avoid the quick cooking kind.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 461Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 879mgCarbohydrates: 68gFiber: 9gSugar: 23gProtein: 14g

All nutritional info is an estimation

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