Autumn Mushroom Ragout Recipe

Name: Autumn Mushroom Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs mixed fresh mushrooms (chanterelle, oyster, black trumpet, shiitake, cremini, white button); 2 tablespoons unsalted butter; 1 red onion, finely chopped; salt; fresh ground black pepper; ½ cup dry white wine; 1 cup vegetable stock or 1 cup chicken stock; 12 ounce dried porcini mushrooms, broken into small pieces; ½ cup heavy cream; freshly grated nutmeg, small pinch; 1 tablespoon chopped fresh chives or 1 tablespoon chervil

Servings: persons

2 lbs mixed fresh mushrooms (chanterelle, oyster, black trumpet, shiitake, cremini, white button)
2 tablespoons unsalted butter
1 red onion, finely chopped
salt
fresh ground black pepper
½ cup dry white wine
1 cup vegetable stock or 1 cup chicken stock
12 ounce dried porcini mushrooms, broken into small pieces
½ cup heavy cream
freshly grated nutmeg, small pinch
1 tablespoon chopped fresh chives or 1 tablespoon chervil

1
Brush the mushrooms clean and cut them as needed so that they are roughly equal in size.
2
In a large frying pan over medium heat, melt the butter.
3
Add the onion and saute until softened, about 3 minutes.
4
Add the mushrooms, increase heat to med-high and saute until lightly browned in places, 3-5 minutes.
5
Season to taste with salt and pepper and add the wine.
6
Increase heat to high and cook until the wine is nearly evaporated, about 3 minutes.
7
Add the stock and dried mushrooms, decrease heat to medium, and cook until the fresh mushrooms are tender and the dried mushrooms are rehydrated, about 10 minutes.
8
Stir in 1/2 cup cream and nutmeg, then taste and adjust the seasoning.
9
Add more cream as desired to create a creamy but light sauce.
10
Transfer to a warmed serving dish, sprinkle with the chives and serve at once.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs mixed fresh mushrooms (chanterelle, oyster, black trumpet, shiitake, cremini, white button), 2 tablespoons unsalted butter, 1 red onion, finely chopped, salt, and more.

Yes, Autumn Mushroom Ragout falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Autumn Mushroom Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions