Mushroom Ragout

December 17, 2020

Mushroom Ragout
Staying home for the holidays amid pandemic restrictions made me realize that for the first time in years (read this as ever) I will be home to water a fresh-cut tree and not let it die.
Since almost all the holiday festivities have been canceled (or restricted) having the smell of a real tree in the house might be a way to keep some of the holiday spirit going and help me get through with what I’ve heard has been called the “Covid blues.”
After all the holidays haven’t been cancelled this year, we have to celebrate in a meaningful, albeit different, way.

Mushroom Ragout
With this in mind here’s a little recipe that is perfect for the holiday season: Mushroom Ragout.
A versatile mushroom sauce that can be used in a variety of different ways.
For starters I like to use this as gravy, instead of actual gravy, but that is far from its only use.
It can be a side dish or a dish on its own. It’s a great base for risotto and a filling for a pie, omelet or a quesadilla.
My personal preference is to use it as a sauce for pasta or polenta. Serve it over fettuccine or angel hair and you’ll get raves, trust me.
Simple to make but refined enough for a holiday dinner party (even a virtual one).

This recipe works great with any kind of mushroom creminis, white button, cultivated oyster but in my humble opinion wild mushrooms add a smokey, earthy flavor that just can't be beat.
Finally I recommend making a big batch and use it for other dishes throughout the week.

Mushroom Ragout
                                                                                                                                     Print this recipe!

Serves 6

2 tablespoons vegetable oil (I used light tasting olive oil)
1½ lbs / 680 gr mushrooms (cremini, shiitake or white button)
3 shallots (o 1 medium onion), finely chopped
2 garlic cloves, minced
2 teaspoons dried thyme (you can also use fresh thyme)
2 teaspoons dried porcini mushroom powder (optional but highly recommended)*
½ glass of red wine
1 teaspoon salt
½ teaspoon ground black pepper
½ cup heavy cream

*If you can’t find dried porcini mushroom powder anywhere near you, you can make it by simple pulsing a handful of chopped dried porcini mushrooms in a spice grinder (or coffee grinder)


Heat oil in a large skillet over medium-high heat. Add the mushrooms, shallots, garlic, and thyme. Season with salt, pepper, and dried porcini powder (if using).
Cook for 12 minutes, stirring every now and then, until caramelized and tender.
Add red wine and stir until the alcohol cooks off and the mixture is almost dry, about 2 minutes.
Add heavy cream and give a good stir. Take a taste and adjust seasoning as needed.
Serve over pasta, polenta or mashed potatoes.

Nutrition facts

One serving yields 184 calories, 12 grams of fat, 15 grams of carbs, 6 grams of protein.


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