Mushroom Ragu

Minced & Moist (IDDSI Level 5)

Soft foods that are finely chopped and held together with moisture so they don’t crumble or fall apart.

Mushroom ragù is one of those dishes that proves depth doesn’t require meat. When mushrooms are cooked slowly, they give up their water, concentrate their flavor, and take on a richness that feels savory and complete. The result is comforting and grounding without being heavy, the kind of sauce that makes a meal feel intentional rather than assembled.

What makes this minced & moist (IDDSI level 5) ragù especially useful is how well it behaves once it’s cooked. The texture is cohesive, the moisture is built in, and the flavors continue to deepen as it rests. That means it works just as well the next day, or the day after, without separating or drying out. It’s forgiving food, something you can rely on when timing, energy, or appetite are unpredictable.

This is also a sauce that plays well with others. Spoon it over polenta, fold it into pasta, pair it with grains, or use it as a soft, savory layer alongside vegetables or proteins. It doesn’t demand attention, but it quietly elevates everything around it. That kind of adaptability is what turns a recipe into a staple.

Mushroom Ragu Recipe

This mushroom ragù is built using slow, wet heat to fully soften the mushrooms while developing deep, savory flavor. Instead of relying on browning alone, the mushrooms are braised in aromatics and broth until they collapse into a sauce. The result is rich and complex without heaviness, making it suitable as a vegetable-forward main or a hearty topping for your starches. Designed to reheat well and adapt easily across texture levels.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Dips and Spreads, Main Course

Cuisine: Italian, Vegetarian

Calories: 170

Ingredients Equipment Method Notes

Ingredients

  

• 2 lb mushrooms cremini, button, or mixed, very finely chopped
• 2 Tbsp olive oil
• 1 medium onion finely minced
• 3 cloves garlic finely minced or pasted
• 1 Tbsp tomato paste
• 1½ cups vegetable broth more as needed
• 2 Tbsp Worcestershire sauce vegetarian if needed
• 1 Tbsp soy sauce or tamari
• 1 tsp dried thyme ground
• ½ tsp smoked paprika
• ¼ tsp black pepper
• Salt to taste
• 2 Tbsp butter or cream optional, for richness

Equipment

• Large wide skillet or Dutch oven (with lid)
• Cutting board
• Chef’s knife or food processor
• Wooden spoon or silicone spatula
• Immersion blender or countertop blender for Level 4

Method

 

1. Heat olive oil in a wide, deep skillet or Dutch oven over medium heat. Add onion and cook until fully soft and translucent, 6–8 minutes. Do not brown.
2. Add garlic and tomato paste. Cook 1–2 minutes, stirring constantly, until fragrant and brick red. Add the chopped mushrooms and stir to coat. Cook 3–4 minutes until they release liquid and begin to shrink.
3. Pour in vegetable broth, Worcestershire sauce, and soy sauce. Add thyme, smoked paprika, and black pepper. Stir well. Reduce heat to low, cover, and simmer gently for 25–35 minutes, stirring occasionally. The mushrooms should fully collapse and the mixture should thicken into a cohesive ragù. Add additional broth if needed to keep the mixture loose and moist.
4. Uncover and simmer 5 if you need more thickness. Stir in butter or cream if using. Taste and adjust salt. Be sure to test at time of eating as consistency changes with temperatures.

SLP Notes

IDDSI Texture Modifications:

Puree 4 (PU4): Blend finished ragù until smooth; thin with splashes of warm broth as needed if too thick. 

Soft & Bite-sized 6 (SB6): You may include mushroom pieces up to 15mm in size, but keeping some at the minced texture to help give the sauce more body. 

Easy to Chew 7 (EC7): Enjoy this recipe as is or include larger pieces of mushroms as well, keeping some at the minced texture to help give the sauce body. 

Don’t know your IDDSI Level? Texture Finder here.

 

Testing Method: Food should pass the fork pressure test (mashes easily with light pressure) and the spoon tilt test (holds together but slides off easily when tilted).

Particle Size: Pieces must be ≤ 4 mm for adults (2 mm for children). All food should appear cohesive, not crumbly or sticky.

Moisture Level: Add small amounts of sauce, broth, or dressing until the mix clings together without pooling liquid.

Serving Tip: Keep the dish visually appealing by shaping or layering components while maintaining moisture. Retest texture if reheated or refrigerated.

Mushroom ragu also carries a sense of familiarity that makes it easy to return to. It tastes slow cooked and thoughtful without asking much from you once it’s done. That matters on weeks when you want food that feels nourishing but not fussy, something that can anchor a meal without becoming another decision to manage.

Over time, recipes like this earn trust. They reheat well, portion cleanly, and adapt to different plates and needs without losing their identity. Whether it’s used as a main component or a supporting layer, this ragu is the kind of quiet, reliable cooking that makes everyday meals feel more settled and sustainable.

Every recipe here is designed for texture sensitive eaters: from dysphagia to dental issues to picky eaters. Get recipe roundups and practical tips by joining the mailing list.

Looking for more recipes?

Keep it plant based with the beet salad with garlic crostini recipe, or try the Spanish paella with chorizo recipe for a minced and moist meal.

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