Mushroom Ragu (Misto di Funghi) with Spaghetti Squash (Zucca)
Mushroom Ragu (Misto di Funghi) with Spaghetti Squash (Zucca) is a great combination. The earthy flavors of the mushroom ragu complement the mild, slightly sweet taste of spaghetti squash beautifully.
Post Date: November 14, 2023
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
Mushrooms are a big bang for the buck when it comes to flavorful whole food plant-based meals. You most likely don’t associate mushrooms with Italy (at least, not as much as you do with mozzarella, pasta, or pizza), but they are a pretty common food and a fundamental ingredient for traditional dishes. Italians love eating mushrooms, especially during the autumn harvest. Mushrooms in Italian are called “funghi” (f-oo-n-g-ee) in the plural and “fungo” (f-oo-n-go) in the singular.
The ragu, typically a rich, savory sauce made with a variety of mushrooms, pairs wonderfully with the stringy texture of spaghetti squash, creating a satisfying and wholesome dish. The squash provides a healthier, low-carb alternative to traditional pasta, while still offering a similar texture and a great base for the ragu to shine. It’s a fantastic choice for a comforting yet nutritious meal!
Grocery List
Produce
spaghetti squash
mushrooms
onion
garlic
parsley
Pantry
dried Italian herbs
dried mushrooms
red wine
fire-roasted diced tomatoes
Misc
Trader Joe’s Umami seasoning
pepper
salt
Add-Ins and Substitutions
You can use a variety of mushrooms. I like a combination of at least three kinds for this recipe. But I will share I typically pick up what is available and priced right for the amount I need. The most common varieties are:
- Cremini Mushrooms: These are slightly earthier and more flavorful than regular button mushrooms, adding a robust taste to the ragu.
- Portobello Mushrooms: Known for their meaty texture and rich flavor, they can add a hearty element to the dish.
- Shiitake Mushrooms: These provide a more intense, almost smoky flavor, contributing a unique taste to the ragu.
- Oyster Mushrooms: These have a mild, delicate flavor that complements other mushrooms well and adds a slightly different texture.
- Chanterelle Mushrooms: These have a nutty and slightly peppery taste, adding a gourmet touch to the ragu.
Combining various mushrooms creates a diverse mix of flavors, textures, and aromas, making the ragu more interesting and rich. Each type of mushroom contributes its unique essence, resulting in a more complex and satisfying dish.
Storing
Store in an airtight container in the refrigerator for up to 5 days.
Nutrition 411
Spaghetti squash is low in calories at just 42 per cup (155g) but high in pantothenic acid, a B vitamin. It’s also a decent source of fiber, vitamin C, manganese, vitamin B6, and niacin. Spaghetti squash also contains small amounts of potassium, thiamine, magnesium, folate, calcium, and iron. It contains beta carotene and vitamin C — two antioxidants that can curb free radical damage and reduce your risk of chronic diseases. Lastly, spaghetti squash contains plenty of fiber, which can promote regularity and aid in treating digestive issues such as constipation, diverticulitis, and hemorrhoids. (Trusted source.)
Mushroom Ragu (Misto di Funghi)
Equipment
- Meduim Dutch Oven
- Cutting Board and chef's knife
Ingredients
- 1 15- oz. can fire-roasted diced tomatoes
- 8 oz. portobello mushrooms
- 5 oz. chanterelle or shitake or trumpet mushrooms
- ½ oz. dried porcini mushrooms rehydrated
- 1 small onion chopped fine
- 2 garlic cloves minced
- 1 tsp dried Italian herbs
- 1 tsp fresh chopped parsley
- ½ tsp Trader Joe’s Umami seasoning mix optional
- 2 tbsps dried lion mane mushroom optional
- ½ cup dry red wine
- ½ tsp pepper
- Season to taste adding more salt pepper, spices, and herbs
- 1 Roasted Spaghetti Squash (Zucca)
Instructions
Mushroom Ragu (Misto di Funghi)
- Rehydrated the dried porcini mushrooms in 1 cup of hot water for 1 hour.
- Prepare the portobello mushroom caps by removing the gills, slicing in halves, and then cut to ½ inch thick.
- To quick start this dish, I know it sounds odd but microwave the mushrooms in a covered bowl until tender (6-8 Minutes). Drain and reserve the liquids.
- In a medium Dutch Oven, add onion and ½ tsp salt. Cook until softened and lightly browned (5-7 Minutes). Add mushrooms and cook until dry and lightly browned. Stir in garlic and dried herbs cooking until fragrant (about 30 seconds).
- Stir in wine and reserved mushroom liquid, scraping up any brown bits. Stir in tomatoes and their juices. Bring to a simmer cooking until thickened (about 8 Minutes).
- Remove from heat, stir in fresh parsley, and season to taste with salt and pepper.
- Serve over spaghetti squash, pasta, polenta, or risotto.
Roasted Spaghetti Squash
- Cook the squash to be fork-tender in order for the strands to be “spaghetti” or more al dente. Of course, the timing will entirely depend on the size of your squash and the heat of your particular oven. It can also vary from squash to squash, so adjust your cooking time accordingly. I purchase smaller squashes and have found, for my oven, roasting or baking for 60 minutes is right for me.
- Preheat oven to 350 F.
- Cut squash in half and sprinkle with salt, pepper, and dried Italian herbs.
- Place squash halves, cut side down, in baking dish. Poke a few holes in the skin of the squash with a fork. Add ½ cup water, and cover dish with foil.
- Bake for about 50 minutes, or until tender. Remove cover flip squash to flesh side up and bake for another 10 minutes. Remove from oven, and cool slightly.
- Using a fork, scrape squash strands into a bowl. Mound squash in the center of four pasta bowls. Spoon desired sauce or veggies mixture around or over squash strands, dividing vegetables equally among bowls.
Notes
Variations – You can substitute any kind of mushrooms for the chanterelle in this recipe. I don’t recommend shitake as they are too chewy in my opinion.
AFFILIATE DISCLOSURE
I occasionally include affiliate links. I do not recommend products, services, or books I have never used or purchased myself. As an Amazon Associate, I earn from qualifying purchases.
