Name: Gemischtes Pilz-Ragù mit Linsen pilz rezept
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 400 g mixed mushrooms (like cremini, button, or oyster), roughly chopped; 150 g green or brown lentils, cooked; 1 onion, finely diced; 2 garlic cloves, minced; 2 tbsp olive oil; 1 carrot, diced; 1 celery stalk, diced; 1 tsp tomato paste; 400 ml vegetable broth; 100 ml cream or plant-based alternative; 1 tsp thyme; Salt and pepper to taste; Fresh parsley for garnish

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1) Key Takeaways
2) Easy Gemischtes Pilz-Ragù mit Linsen Recipe
3) Ingredients for Gemischtes Pilz-Ragù mit Linsen
4) How to Make Gemischtes Pilz-Ragù mit Linsen
5) Tips for Making Gemischtes Pilz-Ragù mit Linsen
6) Making Gemischtes Pilz-Ragù mit Linsen Ahead of Time
7) Storing Leftover Gemischtes Pilz-Ragù mit Linsen
8) Try these Main Course recipes next!
9) Gemischtes Pilz-Ragù mit Linsen
10) Nutrition

1) Key Takeaways

This hearty mushroom and lentil ragù blends earthy flavor with comfort food warmth.
It’s meat-free but still rich and deeply satisfying.
You can easily make it vegan with plant cream and serve it over pasta or with bread.
It’s great for cozy dinners or quick weekday meals.

2) Easy Gemischtes Pilz-Ragù mit Linsen Recipe

I’ve got a soft spot for dishes that feel like a hug from the inside, and this pilz rezept checks all the boxes. It’s rich, warm, and surprisingly easy to pull off. I first made it on a chilly Sunday when I was craving comfort without the guilt of meat-heavy sauces. That aroma of mushrooms sizzling in olive oil? Pure magic.

What makes this recipe shine is its simplicity. A few humble ingredients like lentils, mushrooms, and thyme come together to make something that feels gourmet without the effort. The beauty of it? You can dress it up for guests or keep it low-key for a weeknight meal. Whether you call it a Pilz Risotto alternative or a cozy bowl of Linsen Gerichte, it’ll earn its place in your rotation.

At Emilia Rezepte, we believe real food should bring real joy—and this dish does just that. You’ll find the full step-by-step guide below, and if you ever forget an ingredient, don’t panic. Just roll with it. That’s half the fun of home cooking.

3) Ingredients for Gemischtes Pilz-Ragù mit Linsen

Mixed Mushrooms: Go wild here—cremini, button, or oyster mushrooms all work beautifully. They bring an earthy flavor that deepens as they cook down.

Lentils: I like using green or brown lentils since they hold their shape. They give the ragù body and a nutty touch that pairs perfectly with the mushrooms.

Onion and Garlic: The holy duo of every good sauce. They lay down that sweet, savory base that makes the whole kitchen smell heavenly.

Carrot and Celery: These two sneak in some natural sweetness and balance out the earthy tone of the mushrooms.

Tomato Paste: Just a spoonful adds richness and ties everything together with that deep umami kick.

Vegetable Broth: Keeps things light but flavorful. Homemade if you have time, store-bought if not—no judgment here.

Cream: For that smooth finish. Go dairy-free with oat or soy cream if you like.

Thyme and Parsley: Thyme adds warmth; parsley brings freshness. A perfect little duo.

Olive Oil, Salt, and Pepper: The basics that make everything sing.

4) How to Make Gemischtes Pilz-Ragù mit Linsen

Step 1. Warm the olive oil in a wide pan. Add onion, garlic, carrot, and celery. Let them soften slowly until the scent fills the kitchen.

Step 2. Toss in the mushrooms. They’ll shrink and darken, leaving that deep, nutty aroma that makes you want to dive in early. Be patient—this step builds the flavor foundation.

Step 3. Stir in tomato paste and thyme. The color will deepen, and the sauce starts to smell richer by the second.

Step 4. Pour in vegetable broth. Bring it to a gentle simmer, then add cooked lentils and cream. Watch the texture come together—thick, creamy, and comforting.

Step 5. Let everything simmer for about 15 minutes until the sauce thickens. Taste and season with salt and pepper. Garnish with parsley before serving.

Step 6. Serve warm. I like it over pasta or with a slice of rustic bread for dipping. A glass of red wine doesn’t hurt either.

5) Tips for Making Gemischtes Pilz-Ragù mit Linsen

Take your time browning the mushrooms. That’s where the flavor hides. If you rush, they’ll steam instead of sear, and no one wants soggy mushrooms.

For a creamier twist, swap the broth for part wine or milk. I tried it once by accident—poured in white wine instead of broth—and it turned out so good that I never looked back. Sometimes kitchen “mistakes” are the best discoveries.

Want to make this more like a Pilz Rahm Soße? Add a touch more cream and reduce the broth slightly. It gives you that silky finish that feels right at home with mashed potatoes or noodles.

6) Making Gemischtes Pilz-Ragù mit Linsen Ahead of Time

This pilz rezept actually tastes better the next day. The flavors deepen, and the texture gets thicker in the fridge. If I’m hosting friends, I often cook it the night before and just reheat it gently before dinner.

When storing, I like to keep the sauce and any pasta separate so it doesn’t soak up all the liquid. That way, when you reheat it, you can adjust the consistency with a splash of broth or cream.

It’s the kind of dish that makes meal prep feel easy. You’ll thank yourself when you open the fridge and see this ready to go after a long day.

7) Storing Leftover Gemischtes Pilz-Ragù mit Linsen

Store leftovers in an airtight container in the fridge for up to three days. Reheat it on the stove over low heat, stirring occasionally until warm. If it thickens too much, add a splash of vegetable broth to loosen it up.

Freezing works, too. Portion it out into containers, freeze, and you’ve got an instant comfort meal whenever you need it. Just thaw it overnight and heat slowly to bring it back to life.

Trust me, it’s one of those meals that somehow tastes even better after a little rest—it’s the definition of easy comfort food.

8) Try these Main Course recipes next!

9) Gemischtes Pilz-Ragù mit Linsen