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Beet and Mushroom Miso Ragù

4.4

(7)

Beet and Mushroom Miso Ragù in a white bowl placed on a white surface
Photograph by Isa Zapata, food styling by Pierce Abernathy, prop styling by Olga Grigorenko

Faux meat products are increasingly popular, yet they often include a laundry list of highly processed ingredients. Here a few readily available ingredients are transformed into an umami-packed mixture similar to ground meat, which becomes the base for a pasta sauce that mimics the depth of a long-simmered beef ragù. The versatile combination could also be spun into veggie burgers or meatballs or used as a lasagna filling. Don’t worry if it seems like a lot of oil—it’s necessary for proper caramelization of the beet-mushroom mix.

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What you’ll need

Recipe information

  • Total Time

    1 hour

  • Yield

    4 servings

Ingredients

6

oz. shiitake mushrooms, stems removed

1

small beet with greens, scrubbed, chopped

1

large shallot

5

garlic cloves, divided

1

15-oz. can chickpeas, rinsed, patted dry

1

tsp. Aleppo-style pepper or other mild chile flakes

4

Tbsp. white miso, divided

⅓

cup vegetable oil

Kosher salt

12

oz. spaghetti or other long pasta

2

Tbsp. extra-virgin olive oil

2

Tbsp. unsalted butter

1

oz. Parmesan, finely grated (about ½ cup), plus more for serving

Freshly ground pepper

Preparation

  1. Step 1

    Pulse 6 oz. shiitake mushrooms, stems removed, in a food processor until very coarsely chopped (about pea-size pieces). Transfer to a large bowl. Add 1 small beet, scrubbed, chopped, and its greens, 1 large shallot, and 3 garlic cloves to processor and pulse until coarsely chopped; add to bowl. Add one 15-oz. can chickpeas, rinsed, patted dry, to processor and pulse until the consistency of coarse breadcrumbs. Transfer to bowl and add 1 tsp. Aleppo-style pepper or other mild chile flakes and 2 Tbsp. white miso; mix until combined.

    Step 2

    Heat ⅓ cup vegetable oil in a large heavy skillet over medium-high. Scrape mushroom mixture into skillet; reserve bowl. Cook, stirring occasionally, until most of the moisture is evaporated and mixture is charred in spots and almost crumbly, 15–20 minutes. Taste and season with kosher salt if needed. Return mixture to reserved bowl; reserve skillet.

    Step 3

    Cook 12 oz. spaghetti or other long pasta in a large pot of boiling salted water until very al dente, about 3 minutes less than package directions.

    Step 4

    Meanwhile, thinly slice remaining 2 garlic cloves. Heat 2 Tbsp. extra-virgin olive oil and 2 Tbsp. unsalted butter in reserved skillet over medium until butter is melted. Cook garlic and remaining 2 Tbsp. miso, stirring often, until garlic is golden and miso is slightly darkened in color and beginning to stick to bottom of skillet, about 2 minutes.

    Step 5

    Just before pasta is al dente, scoop out 1½ cups pasta cooking liquid and add to skillet. Return mushroom mixture to skillet and stir to combine, scraping up any browned bits; reduce heat to low.

    Step 6

    Using tongs, transfer pasta to skillet. Add 1 oz. Parmesan, finely grated (about ½ cup), and season with freshly ground pepper. Toss to combine and coat pasta, adding up to ½ cup more pasta cooking liquid as needed to form a silky sauce. Taste and season with more salt if needed.

    Step 7

    Divide pasta among shallow bowls and season with more pepper. Top with more finely grated Parmesan.

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Reviews (7)

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  • This is a fun recipe because I couldn’t have guessed what the final product would taste like. It’s satisfying and texturally mimics meat with the bounce of the mushrooms and the slight toothsomeness of the beets. The only modifications I made were: more Aleppo, additional crimini mushrooms since I was little shy on 6 oz shiitake, and a quarter lemon and a drizzle of reduced balsamic for acid right at the end. I also think that if your shiitake stems aren’t too tough and you hand chop them, they can be used and add to a chewy/meaty texture.

    • Kiggy Fibbs

    • Oakland, CA

    • 5/5/2023

  • Woah, this pasta knocked my socks off! I’m an umami girl through and through and this really nails it with the shiitake, miso, shallot combo. The texture is really meaty and the flavors are complex and delightful! I made the recipe as is and it was awesome. Could add an anchovy if you want to get freaky.

    • Anonymous

    • Seattle, WA

    • 5/31/2023

  • The moisture never evaporated. Took longer than 15-20 mins to cook the beet and mushrooms so as to remove any crunch from the raw beets. Eventually ended up like a boiled mess with zero flavour. I would not make this again.

    • Anonymous

    • Australia

    • 3/14/2024