Slow Cooker Mushroom Ragu
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Slow Cooker Mushroom Ragu is a delicious vegan & gluten free recipe with tons of flavor, perfect served on roasted spaghetti squash, polenta or pasta.
With fall peeking right around the corner, I decided to take my most popular slow cooker recipe, Beef Ragu, and make it vegetarian & vegan friendly!
This recipe for Slow Cooked Mushroom Ragu is super flavorful and so easy to make!
After just a few minutes of chopping, toss everything in the slow cooker and let it go to work.
Allow it to slow cook all day to build those deep, rich flavors.
The ragu can be served a number of ways, I tried three and loved them all!
To keep the recipe vegan, serve the ragu over roasted spaghetti squash, or for vegetarians, try it over Creamy Cheesy Polenta or pasta.
Ingredients
- 1 lb (16 oz) crimini or baby bella mushrooms (cleaned & sliced)
- 2 cups chopped onions
- 6 garlic cloves (sliced)
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp fresh basil (chopped)
- 2 cups vegetable broth
- ½ cup red wine
- 1 can (6 oz) tomato paste
- 1 can (15 oz) diced tomatoes
- 2 fresh tomatoes (chopped)
- 2 sprigs fresh rosemary
Serve with:
- Creamy Cheesy Polenta, Papparadelle Pasta or Roasted Spaghetti Squash
- ½ cup Parmesan cheese (grated)
Add the mushrooms, onion and garlic to a slow cooker. Sprinkle with the salt, pepper and chopped basil.
Add the vegetable broth, red wine, tomato paste and tomatoes.
Add the rosemary sprigs.
Stir to combine.
Set to low and cook for 6-8 hours or on high for 2-3 hours.
Remove the rosemary sprigs before serving.
Serve with polenta, pasta or spaghetti squash.
A warm and hearty meal, perfect for Meatless Monday!
Check out all of the slow cooker recipes on WhitneyBond.com and start pinning, and planning, your fall menu!
Slow Cooker Mushroom Ragu
Ingredients
- 16 oz baby bella mushrooms, sliced
- 2 cups onions, diced
- 6 garlic cloves, minced
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp fresh basil, chopped
- 2 cups vegetable broth
- ½ cup red wine
- 6 oz tomato paste
- 15 oz can diced tomatoes
- 2 fresh tomatoes, chopped
- 2 sprigs fresh rosemary
Serving Options
- creamy cheesy polenta
- papparadelle pasta
- roasted spaghetti squash
- parmesan cheese, grated
Instructions
- Add the mushrooms, onion and garlic to a slow cooker.
- Sprinkle with the salt, pepper and chopped basil.
- Add the vegetable broth, red wine, tomato paste and tomatoes.
- Add the rosemary sprigs.
- Stir to combine.
- Set to low and cook for 6-8 hours or on high for 2-3 hours.
- Remove the rosemary sprigs before serving.
- Serve with polenta, pasta or spaghetti squash.
Nutrition Facts
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9 Comments on “Slow Cooker Mushroom Ragu”
Made this tonight for dinner & served it over polenta. It was fabulous!!
Woohoo, so happy to hear it Cindy!
I made this and loved the flavours but found it too wet. Would try 1 cup of stock next time. Thanks for posting
Thanks for your feedback Alicia! I’m glad that you enjoyed the flavors!
If I am prepping this for the freezer, would I just leave out the broth and freeze everything else. Then add the broth the day of cooking?
Hi Emily,
I have not prepped this dish for the freezer, but you could freeze it with or without the broth, it would work either way.
Enjoy!
I’ve been trying out a lot of slow cooker recipes recently. I especially like recipes that can be cooked on low for 10 to 12 hours because then I can use them on work days. Do you know if this mushroom ragu will survive 10 hours in a slow cooker?
Hi Julia, mine didn’t go for more than 8 hours so I can’t say for sure what would happen if it went 10-12 hours, but my guess is that it would be just fine. If you have a newer slow cooker with a timer, you might just set it for 8 hours, then switch it to warm if that’s a possibility!
Looks so hearty and delicious. I love a good ragu though I never have made one in a slow cooker before!