Summary

Base yield: 4 servings Target richness: Medium Tomato-forward: 0 Tbsp/serving Mode: Stovetop Wine: Chianti Classico

This ragout layers mushrooms in stages so they brown—not steam—then finishes with a light tomato base you can dial up or down.

Servings

Base is 4

Richness / Reduction (lighter → thicker)

Current: Medium

Tomato-forward (Tbsp tomato paste per serving)

Current: 0 Tbsp/serving

Pressure / Instant Pot mode (swaps the method steps)

Wine pairing

Pairs by intensity—go lighter if tomato-forward is low.

Ingredients (for 4 servings)

Tip: Work in batches so mushrooms brown. Crowding = steaming.

Heat & start browning: Warm olive oil over medium-high. Add creminis first; cook until liquid evaporates and they begin to brown.
Layer mushrooms: Add shiitakes, then oysters; continue sautéing until all are well browned.
Season & deglaze: Season with salt, pepper, and herbs. Add tomato filet; cook down 2–3 minutes.
Build sauce: Stir in marinara and simmer to medium thickness. (~8–12 min)
Tomato-forward (optional): Stir in tomato paste near the end (see quantity above) for deeper tomato intensity.
Finish: Adjust seasoning. Toss with pasta/gnocchi or spoon over polenta.

Loosen ragout with a splash of pasta water and finish with butter or olive oil.

Portion: ~90–110 g dry pasta per serving.

Sauté gnocchi in butter until lightly golden, then fold in ragout.

Portion: ~200–250 g gnocchi per serving.

Serve over soft polenta; finish with Parmigiano-Reggiano and black pepper.

Portion: ~180–220 g cooked polenta per serving.

Pile onto grilled bread rubbed with garlic; drizzle with good olive oil.

Great as antipasto or light lunch.