Mushroom Ragu


  • 6 cups mushrooms
  • 1 tbsp olive oil
  • 1 brown onion
  • 4 garlic cloves
  • 1 carrot
  • 2 celery sticks
  • 2 sprigs rosemary (or 1 tbsp dried rosemary)
  • 2 sprigs sage (or 1 tbsp dried sage)
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 cup red wine
  • 400g canned crushed tomatoes
  • 400g canned whole tomatoes
  • 2 tbsp tomato paste
  • 1 cup vegetable stock
  • 1 tsp brown sugar (optional)
  • OR 1 tsp white sugar (optional)
  • 400g mixed vegetables
  • 3 tbsp finely grated parmesan
  • salt
  • pepper
  • steamed veggies
  • pasta
  • OR rice


  • Prep Ingredients: Slice the mushrooms, peel and cut the brown onion into chunks, finely chop the garlic cloves, finely dice the carrot and celery.
  • 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.