Mushroom ragu pasta

Pressure cooker mushroom ragu

Enjoy this delicious and rich mushroom ragu with your favourite pasta today!

Recently this year my wife and I have started to eat less meat as part of our daily diet. Pasta with bolognese sauce is a great comfort dish and it is still great even without meat in this recipe. Using mushrooms and Vegemite (yes Vegemite or Marmite if you prefer) provides the ragu with a deep unami flavour. Eating vegetarian doesn’t have to be boring, it can be delicious!



  • 20g dried porcini mushrooms
  • 1000g chestnut mushrooms or oyster mushrooms, chopped
  • 2 medium onions, diced
  • 10 cloves of garlic
  • 1 can chopped tomatoes
  • 200ml white wine
  • 1 large carrot diced into cubes
  • 4 sprigs of thyme
  • 1 tbsp Vegemite
  • Salt and pepper to taste
  • Cooked pasta



  • Put the porcini mushrooms into a bowl and pour 150ml hot water and let it soak for 15mins. Once the time is up strain the liquid into a separate bowl and set aside. Keep the porcini mushrooms
  • In the pressure cooker, set it to “Saute” and cook the onions, carrots and garlic until soft
  • Add mushrooms to the onions, carrots and garlic. The mushrooms will release some water. Just keep on cooking for 10 minutes.
  • Add the white wine and cook for 5 minutes to evaporate the alcohol
  • Add the tomatoes, mushroom liquid, thyme and Vegemite into the pot
  • Pressure cook for 15mins and use quick release method to release the steam
  • At the end of cooking, if the ragu is still too liquid you can reduce the ragu by turning on the Saute mode and let reduce for 10-15 minutes.
  • Enjoy with your favourite pasta!
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