Mushroom Ragu


  • 6 cups mushrooms, sliced
  • 1 x Tbsp olive oil
  • 1 x brown onion, peeled and cut into chunks
  • 4 cloves of garlic, finely chopped/minced
  • 1 carrot, finely diced
  • 2 celery sticks, finely diced
  • 2 sprigs rosemary (or 1 tbsp dried rosemary)
  • 2 sprigs sage (or 1 tbsp dried sage)
  • 2 dried bay leaves
  • 1 x tsp dried oregano
  • 1 cup red wine
  • 400g crushed tomatoes or whole tomatoes
  • 2 tbsp tomato paste
  • 1 cup vegetable stock
  • 1 x tsp brown or white sugar (Optional)
  • 400g mixed vegetables
  • 3 x Tbsp finely grated Parmesan
  • Salt and Pepper to taste
  • Steamed veggies, to serve
  • Cooked pasta (or rice), to serve


  • Season mushroom with salt and pepper. Over high heat, add the oil to your cooker of choice (slow cooker, pressure cooker or crock-pot/casserole dish).
  • Add the mushrooms, onion, garlic, carrot, celery and spices and stir to soften.
  • Add the wine and simmer until it has reduced by half.
  • Next add the tomatoes, paste, stock and sugar and stir to combine.
  • Cooking will then vary depending on method (see Notes section).

Slow Cooker – Place on a low heat setting for 6-8 hours. Simmer to thicken at the end of cooking if needed or remove lid in last 1-2 hours.

Pressure Cooker – Seal and bring to high pressure and cook on high for 35-45mins. Then slow or fast release. Simmer to thicken if needed.

Crock-Pot/Oven – Place uncovered in a preheated oven at 150deg for 3-4 hours, stirring gently every 1-2 hours.


LCHF adaptation:
Switch pasta for cauli rice OR zoodles

Gluten Free adaptation:
Serve with rice or gluten free pasta

Vegan adaptation:
Same as vegetarian adaptation.
Use vegan friendly cheese alternative.