Slow Cooker Mushroom Ragu

Slow Cooked Vegetarian Mushroom Ragu Recipe

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!

Slow Cooked Mushroom Ragu

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.

Slow Cooked Vegetarian Mushroom Ragu Recipe

Allow it to slow cook all day to build those deep, rich flavors.

Slow Cooked Vegetarian Mushroom Ragu

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.

Slow Cooked Mushroom Ragu Ingredients

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:

Add the mushrooms, onion and garlic to a slow cooker. Sprinkle with the salt, pepper and chopped basil.

Slow Cooker Vegetarian Mushroom Ragu Recipe

Add the vegetable broth, red wine, tomato paste and tomatoes.

Add the rosemary sprigs.

Slow Cooker Vegetarian Mushroom Ragu Recipe

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.

Slow Cooker Vegan Mushroom Ragu Recipe

Serve with polenta, pasta or spaghetti squash.

Slow Cooker Vegetarian Mushroom Ragu Recipe

A warm and hearty meal, perfect for Meatless Monday!

Slow Cooked Mushroom Ragu over Polenta

Check out all of the slow cooker recipes on WhitneyBond.com and start pinning, and planning, your fall menu!

Slow Cooker Mushroom Ragu Recipe

♣ Vegetarian Option: This recipe is vegetarian (and vegan, when served on spaghetti squash without parmesan cheese).

♦ Gluten Free Option: This recipe is gluten free when served on polenta, spaghetti squash or gluten-free pasta.

Slow Cooker Mushroom Ragu

Prep Time: 10 minutes

Cook Time: 3 hours

Serving Size: 6-8

Slow Cooker Mushroom Ragu

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)

Instructions

  1. Add the mushrooms, onion and garlic to a slow cooker.
  2. Sprinkle with the salt, pepper and chopped basil.
  3. Add the vegetable broth, red wine, tomato paste and tomatoes.
  4. Add the rosemary sprigs.
  5. Stir to combine.
  6. Set to low and cook for 6-8 hours or on high for 2-3 hours.
  7. Remove the rosemary sprigs before serving.
  8. Serve with polenta, pasta or spaghetti squash.
http://whitneybond.com/2015/09/14/slow-cooker-mushroom-ragu/