Ragout of Mushrooms
As you can tell, this recipe is incredibly flexible. You could cook it once a week and serve it with a different side every time for months! This mushroom ragout recipe is creamy, silky indulgence meets a walk in the woodlands.
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Servings:
Ingredients
- 1 cup dried wild mushrooms *optional, see notes
- 1 ½ cups vegetable broth
- 1 white onion *chopped
- 1 celery stalk *finely chopped
- 4 garlic cloves *minced
- 12 oz chopped cremini mushrooms (~4 heaped cups (chopped) *chopped
- ½ teaspoon salt
- ½ teaspoon thyme
- ½-1 teaspoon paprika powder
- 1 heaped tablespoon sour cream
- ⅓ cup veggie broth
- 1 tablespoon corn starch
- fresh parsley to serve
You can find detailed step-by step-photos above the recipe card.
Instructions
- Soak dried mushrooms in veggie broth. Set aside.1 cup dried wild mushrooms, 1 ½ cups vegetable broth
- Heat some olive oil in a large saucepan over medium heat.
- Add onion and celery and saute until onion is golden brown and translucent.1 white onion, 1 celery stalk
- Add the garlic and chopped mushrooms. Season with salt.4 garlic cloves, 12 oz chopped cremini mushrooms (~4 heaped cups (chopped), ½ teaspoon salt
- Fry mushrooms on medium-low heat until all the water has evaporated (around 10 min). Season with thyme and paprika powder.½ teaspoon thyme, ½-1 teaspoon paprika powder
- Add the soaked mushrooms (including the soaking liquid).
- In a jug, dissolve corn starch into ⅓ cup veggie broth. Then add the sour cream and whisk again until fully dissolved.1 heaped tablespoon sour cream, ⅓ cup veggie broth, 1 tablespoon corn starch
- Add the mix to the mushrooms and let simmer for 3-5 more minutes for the sauce to thicken slightly.
- Taste and season with salt and black pepper. Serve over mashed potatoes, pasta, rice or a baked potato.
Video
Notes
- Mushrooms: use mushrooms with lots of texture such as portobello mushrooms, shiitake or oyster mushrooms (or a mix).
- Chop celery into very small pieces, or it won’t cook through. You want the celery to be soft as opposed to overly crunchy.
- Garlic: Make sure not to burn the garlic or the sauce might become bitter.
- Skip dried mushrooms for a more budget-friendly version. Simply replace them with more fresh mushrooms (use 16 oz (500g) instead of 12oz) and dissolve the corn starch in 1 cup veggie broth.
- Vegan: skip the sour cream.
- Sauce consistency: If you prefer a thinner sauce, add a splash of veggie broth, for a thicker sauce, add more cornstarch.
Nutrition
Serving: 1. | Calories: 149kcal | Carbohydrates: 33g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 0.3mg | Sodium: 599mg | Potassium: 1102mg | Fiber: 5g | Sugar: 7g | Vitamin A: 284IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 1mg
All nutritional information is based on third-party calculations and should be considered estimates.
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