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Mushroom Ragout with Pasta


The cremini and white mushrooms give this versatile sauce a mellow, woodsy flavor.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, December 2005


  • 4 slices bacon, cut crosswise into 1/2-inch pieces
  • 2 small onions, finely chopped
  • 2 packages (10 ounces each) cremini mushrooms, trimmed and quartered
  • 2 packages (10 ounces each) white mushrooms, trimmed and quartered
  • 1/4 cup tomato paste
  • 2 teaspoons dried thyme
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons red-wine vinegar
  • 3/4 pound spaghetti
  • Shaved Parmesan, for garnish (optional)


  1. In a large 5-quart saucepan with a tight-fitting lid (that will be used later), cook bacon over medium heat, uncovered, stirring until crispy, about 5 minutes. With a slotted spoon, transfer to a paper towel to drain. Set aside.

  2. Add onion; stir until golden, about 1 minute. Add mushrooms; cover. Cook until juices have evaporated, about 20 minutes.

  3. Stir in tomato paste, thyme, and 2 cups water until combined; cover. Cook until sauce has thickened, 10 to 15 minutes. Stir in parsley and vinegar. Add bacon, reserving some for garnish, if desired.

  4. Meanwhile, cook pasta until al dente, according to package instructions. Drain and return to pot.

  5. To serve, toss pasta with ragout. Garnish with reserved bacon and shaved Parmesan, if desired.

Cook's Notes

This sauce can be made a day or two ahead (keep bacon separate) and refrigerated. Gently reheat as the pasta boils; add bacon to sauce during the last few minutes of heating.

Reviews Add a comment

  • corncorncorn
    12 JUL, 2012
    Unfortunately, I found this bland - I had to spruce it up with an assortment of seasonings (garlic powder, chipotle chili powder, cayenne, etc.). It tasted great and rich in the end, but needs a little extra something something.
  • cabaretsinger
    20 NOV, 2011
    This is a "must try"! I had white button and portabella mushrooms on hand so that's what I used. I also used a little extra bacon and served it over whole wheat linguine. I must say that this is definitely a keeper, truly delicious and memorable. I prepared it 2 nights ago and already crave it again. Btw, I'm a retired professional chef. Thanks for the recipe!
  • Tryingsomethingnew
    16 FEB, 2009
    A great recipe. For mine yesterday I took out the bacon, and added carrots instead.
  • kimkim
    2 JAN, 2008
    I made this without the bacon (vegetarian), added a little garlic and it was really delicious. I will definitely make it again and recommend it.