Of course the very best mushroom ragu is made from wild mushrooms. It is fragrant, earthy, and incredibly tasty. But any combination of white bottom, cremini (baby bella), shiitake, and Portobello mushrooms is a quite worthy replacement.
Mushroom ragu is delicious by itself. It also can be used as a side dish (or as a part of it), as a topping for pasta, rice, potato or bean dishes, for bruschettas and flat breads. It is great in a company with vegetables.
Shiitake and Portobello mushrooms bring that nutty note what is missing in white bottom (champignon) mushrooms making the dish so delightful. The ragu is equally delicious when served right from the heat, warm or cold. It is a real umami pleasure!
Add the mushrooms, salt, black pepper, red pepper flakes, nutmeg, and thyme. Cook the mushrooms on high heat for 5-7 minutes, stirring occasionally.
Add the wine and deglaze the mushrooms for 1-2 minutes. Discard the thyme sprigs.
Serve hot, warm, or cold.
Cook with pleasure and enjoy the world!