Hearty Wild Mushroom Ragout Recipe

A wild mushroom ragoutThis 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!

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