RECIPE: Mushrooms and walnuts make a quick plant-based ragu
While I’m happy to eat plant-based meals that put the vegetables front and center, I’m usually not one for faux meat. But I’m happy to make an exception when I’ve found a DIY meat substitute that’s as delicious as the one in this vegetarian ragu.
Made from ground mushrooms and walnuts, it has a meaty texture, deep umami flavor and — importantly — plenty of fat. Even better, it’s quick and easy to make yourself. Simply put a 2-to-1 ratio (by weight) of mushrooms to walnuts in a food processor, grind it up, and cook in your oil of choice until deeply browned. I learned this trick from another recipe developer, who used it in chili, and I’ve been experimenting with it ever since.
For a weeknight ragu, stir in a jar of prepared marinara sauce and a Parmesan cheese rind. You can cut the rind off of any block of Parm, and it’ll bring a bit more umami to the final dish. I like to serve the sauce with spaghetti, topped with Parmesan cheese and parsley.
Spaghetti with Mushroom Ragu
For a vegan option, simply omit the Parmesan cheese and rind.
- 1 pound dry spaghetti
- Kosher salt
- 8 ounces button or cremini mushrooms, quartered
- 4 ounces (1 heaping cup) raw walnuts
- 1/4 cup extra-virgin olive oil
- 1 (24-ounce) jar marinara sauce, such as Rao’s
- 1/4 cup freshly grated Parmesan cheese, plus 1 to 2 inches of rind
- Chopped fresh parsley, for serving (optional)
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just al dente, about 9 minutes. Drain, reserving 1/2 cup of the pasta cooking water.
- While the water is heating and the pasta is cooking, combine the mushrooms and walnuts in a food processor. Pulse until the mixture is finely chopped and looks like ground meat, 8 to 10 1-second pulses.
- Heat the olive oil in a large Dutch oven or large, deep skillet over medium-high heat. When the oil is shimmering, add the mushrooms and walnuts and cook, stirring frequently, until the mixture looks dry and has formed a dark brown fond on the bottom of the pan, 8 to 10 minutes. Season with salt.
- Add the marinara sauce and the Parmesan rind. Bring to a simmer, scraping up the browned bits off the bottom of the pan, reduce the heat to low and cook until flavorful, 5 to 7 minutes. Remove and discard the Parmesan rind.
- Add the drained pasta and stir well to coat. Stir in some of the reserved pasta water, 1 tablespoon at a time, if the sauce is too thick to easily coat the pasta. Serve topped with the Parmesan and parsley, if desired.
Nutritional information
Per serving: Per serving, based on 4: 906 calories (percent of calories from fat, 46), 27 grams protein, 104 grams carbohydrates, 13 grams total sugars, 18 grams fiber, 46 grams total fat (4 grams saturated), no cholesterol, 1,115 milligrams sodium.Sign up for the AJC Food and Dining Newsletter
Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.
