This wild mushroom ragout recipe is an excellent topping for meats, potatoes, or noodles. It can be eaten on its own with bread, or thinned out to make a sauce. No doubt one of the most useful mushroom recipes.
Ragout is simply a thick stew made from meat, mushrooms, or some other main ingredient. Although hearty, it’s lighter and contains less fat than traditional mushroom gravy.
A ragout should be cooked slowly over low heat. This allows the flavors to meld and deepen over time, resulting in a rich-tasting stew. Feel free to adjust your mushroom ragout as you see fit. It’s one of those easy mushroom recipes with no rules!
Recommended mushrooms: Any and all edible species work well here. The recipe call for 4 cups so use any combination of mushrooms you like. Yet be aware that store-bought mushrooms often mask the flavor of delicate wild ones.
If you can find them or can afford it, this combination makes an amazing wild mushroom ragout:
- 1 cup morel mushrooms
- 1 cup chanterelles or black trumpets
- 1 cup wood ear fungus (also called black Chinese mushrooms)
- 1 cup shiitake
Another good combination from more common mushrooms is:
- 1 cup oysters
- 1 cup shiitake
- 1 cup cremini mushrooms
- 1 cup white buttons
Experiment with your favorite species. Just remember not to chop them too finely. This hearty ragout is best when you can bite into some large mushroom chunks.
- 4 cups fresh mushrooms, cleaned and coarsely chopped
- 2 tablespoons olive oil (or butter if your diet allows)
- 1 cup chicken, beef, or vegetable stock
- 1/2 cup red wine
- 1 tablespoon soy sauce
- 3 cloves garlic, finely chopped
- 3 shallots, finely chopped
- salt and pepper to taste
Heat the oil in a large saucepan over medium heat. Add the shallots and garlic and sauté until soft, about 3 to 5 minutes.
Add the mushrooms and cook for 8 minutes, stirring frequently.
Pour in the wine and cook until the liquid is reduced by half, usually around 5 to 10 minutes. You may want to turn the heat up a little to speed things up.
Finally, add the stock, wine, and soy sauce. Turn down the heat until the mixture is at a simmer, but not a rolling boil. Simmer until most of the liquid has evaporated, around 25 to 30 minutes.
Drool and serve!
- Some people, myself included, prefer white wine to red. Although red wine is more common in a ragout recipe, white imparts flavor and works just as well.
- Add 2 teaspoons of your favorite dried herb. Popular choices here are thyme, sage, rosemary, or parsley. If using fresh herbs, add another teaspoon.
- For a more intense flavor, rehydrate a cup of dried mushrooms and add them in with the wine. You can’t go wrong with porcini!