Save It A rich, earthy stew featuring a medley of wild mushrooms simmered in a savory, aromatic sauce—perfect as a main or side dish with polenta, pasta, or crusty bread.
I first made this wild mushroom ragout after a forest walk where we gathered fresh chanterelles and porcini. There's nothing like the aroma of mushrooms and herbs simmering together on a cool evening!
Ingredients
- Mushrooms: 500 g wild mushrooms (such as chanterelles, porcini, cremini, shiitake), cleaned and sliced
- Vegetables: 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 1 medium carrot, diced; 1 celery stalk, diced
- Liquids: 120 ml dry white wine; 250 ml vegetable broth; 60 ml heavy cream (or plant-based cream for vegan option)
- Herbs & Seasonings: 2 tbsp fresh parsley, chopped; 1 tsp fresh thyme leaves (or ½ tsp dried thyme); 1 bay leaf; salt and black pepper, to taste
- Fats: 2 tbsp unsalted butter (or olive oil for vegan option); 1 tbsp olive oil
- Thickener (optional): 1 tsp cornstarch mixed with 1 tbsp cold water
Instructions
- Prep Vegetables:
- Chop onion, garlic, carrot, and celery. Clean and slice the mushrooms.
- Sauté Aromatics:
- Heat olive oil and butter in a large skillet over medium heat. Add onion, carrot, and celery. Sauté for 5 minutes until softened.
- Add Garlic & Herbs:
- Stir in garlic and thyme. Cook for 1 minute until fragrant.
- Cook Mushrooms:
- Increase heat to medium-high. Add mushrooms and sauté for 7 minutes, stirring occasionally, until softened and slightly browned.
- Deglaze & Simmer:
- Pour in white wine. Scrape up any bits stuck to the pan. Simmer until wine reduces by half, about 3 minutes.
- Add Broth & Simmer:
- Add vegetable broth and bay leaf. Reduce heat to low, cover, and simmer for 10 minutes.
- Finish & Thicken:
- Remove bay leaf. Stir in cream and half the parsley. For a thicker ragout, stir in cornstarch slurry and simmer for 2 minutes until thickened.
- Season & Serve:
- Season with salt and pepper to taste. Garnish with remaining parsley. Serve hot.
Save It This recipe brings back memories of Sunday suppers when my kids helped stir the mushrooms and taste the sauce straight from the pan.
Serving Suggestions
Enjoy this ragout spooned over creamy polenta, tangled with pasta, or mounded on toasted crusty bread for a hearty meal.
Allergen and Dietary Info
Contains dairy from butter and cream, but easily adapted to vegan and dairy-free. Always verify your broth and cornstarch for gluten-free labels.
Nutritional Highlights
Each serving offers about 200 calories, 12 g fat, 15 g carbohydrate, and 6 g protein—making this a lighter, satisfying dish.
Save It This wild mushroom ragout is rich, rustic, and sure to become a staple at your table. Savor every spoonful!
Recipe FAQs
- → Which mushrooms work best for this dish?
Chanterelles, porcini, cremini, and shiitake bring complexity and depth. Mix varieties for full flavor.
- → How do you make this dairy-free?
Use olive oil instead of butter and substitute plant-based cream for a luxurious vegan option.
- → What sides pair well with mushroom ragout?
Serve over creamy polenta, pasta, mashed potatoes, or alongside rustic toasted bread for a hearty meal.
- → Can the ragout be thickened?
For a thicker consistency, stir in a cornstarch slurry and simmer until desired thickness is reached.
- → What seasonings enhance the flavor?
Thyme, parsley, bay leaf, salt, and black pepper create aromatic depth. Truffle oil or Parmesan are optional extras.
- → Is this suitable for gluten-free diets?
Yes, if gluten-free broth and cornstarch are used. Always verify labels for hidden gluten sources.