Tagliatelle Wild Mushroom Ragu

Ragùs are beautiful. Patiently simmering for hours as its contents slowly break down, adding caramelized depth to a saucy medley of flavor, the result is always a beautiful one. From rich short rib ragù to savory pork and balsamic smoked variations, or a staple bolognese ragù, they each bring a warm, comforting bounty of sublimity to our lives. Whether you’re cutting back on meat, are already eat mostly plantbased, or are just looking for a ragù that comes together quickly without compromising its depth of flavor, this wild mushroom ragù is for you. for this tagliatelle ai funghi, fold the tagliatelle and mushrooms together for a luscious dinner. You can also layer the ragu into lasagna, or serve it over polenta for a dynamic dinner with friends. We’d recommend enjoying this ragù with a beautiful Tuscan Chianti. 


Mushroom Ragu



Serves 6


3 tbsp Forte Blend Olive Oil
3 tbsp butter (or olive oil if vegan)
▢ 1 packet Porcini Mushrooms
▢ 8 oz crimini mushrooms
▢ 8 oz wild mushrooms of your choice (chantarelle, maitake, etc.)
▢ 1 sweet onion, minced
▢ 5 cloves garlic, minced
▢ 1 tsp fresh thyme leaves
▢ 1 tsp Sea Salt with Black Truffle
▢ 1 tsp Nepitella
▢ 1 cup dry vermouth
▢ 1/2 cup heavy cream (or coconut milk if vegan)




  1. Remove the stems from your crimini mushrooms. Place the butts in a pot of water with salt and cover with 2 cups of water. Bring to a low simmer and allow to simmer continuously. 
  2. Reconstitute the dried Porcini mushrooms by placing them in a bowl and covering them with boiling water. Set aside for at least 30 minutes. 
  3. Shave the cleaned and trimmed crimini mushrooms, and tear your wild mushrooms into your preferred sizing. 
  4. In a large heavy bottomed saucepan or dutch oven, add 1 tbsp butter and 1 tbsp oil. Place half of the crimini and half of the wild mushrooms in the pot, season with salt and pepper and saute until browned. Remove to a clean plate, and repeat with the remaining mushrooms. 
  5. Add 1 tbsp olive oil and 1 tbsp butter to the same pan and saute the onions until soft and fragrant. 
  6. Remove the porcini mushrooms from the water, and pour the mushroom water into the mushroom stock through a sieve to catch any dirt remnants. 
  7. Roughly chop the porcini mushrooms, and add them to the pan with truffle salt. Saute until theres no liquid left in the pan. Add the garlic, Nepitella and thyme and saute for 30 seconds. Deglaze the pan with vermouth and allow to cook down by half. 
  8. Replace the rest of the browned mushrooms into the pot, and strain 2 cups of mushroom stock into the pot. 
  9. Simmer until the sauce has thickened, pour in the heavy-cream and stir continuously until the sauce has thickened to your liking. 
  10. Serve with pasta or polenta of your choosing and finish with freshly grated Pecorino Romano. 
  11. Mangiamo. 




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