Spicy Mushroom Ragù

By: Rob Rubba

spicy mushroom ragu

Yield: 4 Servings
Time: 60 Minutes


3 cups vegetable stock/mushroom broth
2 tablespoons tomato paste or preserved tomato
2 tablespoons Mother-in-Law's Gochujang Fermented Chile Paste
¼ cup soy sauce or tamari
½ cup white wine
8 oz box of Smallhold Umami mushroom set
4 cloves of chopped garlic or grated
1 each fine diced onion
1 fine diced carrot
½ fennel bulb small diced
½ teaspoon chili powder
1 teaspoon fennel seed toasted and ground
¼ cup+ oil (sunflower or olive oil)
¼ cup cider vinegar


Step 01 - Preheat oven to 375 F degrees.

Step 02 - Dress umami mushrooms with oil and a light sprinkle of salt. Roast mushrooms for 15 minutes in oven.

Step 03 - Remove mushrooms from the oven. Allow your roasted mushrooms to cool slightly then chop the mushrooms into a rustic small dice. You can also use a food processor and pulse the mushrooms a few times to get the desired size.

Step 04 - In a saucepan on medium heat, add oil. Once oil is hot add onions and cook for a few moments until the onions becomes translucent. Add carrot and fennel, cook for a few minutes, stirring periodically. Add chopped mushrooms and garlic. Mix and cook for 4 minutes to build color on veggies and mushrooms.

Step 05 - Add tomato paste and let it coat the ingredients, while allowing the ingredients to slightly caramelize. Stir throughout this process.

Step 06 - Make a well in the middle of the pan and add wine. Allow the ingredients to cook down to almost dry. Add vegetable stock, soy sauce , chili paste( gochujang ), fennel seed and mix together well.

Step 07 - Reduce heat and allow the pan to simmer for 20-40 minutes. A lid is ideal at this point.

Step 08 - Taste your Ragout and add vinegar and chili powder to taste. Salt as needed.Use the ragout right away or refrigerate overnight (reheating the ragout after this will allow the flavors to have more time to develop). Delicious with pasta, on toasted rustic bread, or over rice/grains. 

Rob Rubba