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Slow Cooker Mushroom Ragu
Print Recipe
Slow Cooker Mushroom Ragu is a delicious vegan & gluten free recipe with tons of flavor, perfect served on roasted spaghetti squash, polenta or pasta.
Course
Main Course
Cuisine
Italian
Prep Time
10
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
10
minutes
mins
Servings
6
people
Calories
107
Author
Whitney Bond
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
Serving:
6
g
|
Calories:
107
kcal
|
Carbohydrates:
20
g
|
Protein:
4
g
|
Sodium:
1036
mg
|
Potassium:
971
mg
|
Fiber:
3
g
|
Sugar:
10
g
|
Vitamin A:
1080
mg
|
Vitamin C:
23.4
mg
|
Calcium:
68
mg
|
Iron:
2.2
mg