Mushroom Ragout Recipe

Name: Mushroom Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds white mushrooms; 2 pounds shiitake mushrooms; 2 pounds wild mushroom like portobello or porcini; 1 tablespoon porcini oil (through Williams-Sonoma) or olive oil; 3 teaspoons salt; 2 teaspoons freshly ground black pepper; 2 tablespoons dry sherry; 2 tablespoons fresh thyme or 1 tablespoon dried thyme; 1 cup mushroom broth (see recipe); 2 cups rich chicken or beef broth; 1/4 cup minced flat leaf parsley

Servings: persons

4 pounds white mushrooms
2 pounds shiitake mushrooms
2 pounds wild mushroom like portobello or porcini
1 tablespoon porcini oil (through Williams-Sonoma) or olive oil
3 teaspoons salt
2 teaspoons freshly ground black pepper
2 tablespoons dry sherry
2 tablespoons fresh thyme or 1 tablespoon dried thyme
1 cup mushroom broth (see recipe)
2 cups rich chicken or beef broth
1/4 cup minced flat leaf parsley

1
Remove the stems from the mushrooms and set aside for the broth.
2
Slice the mushrooms in 1/4-inch slices.
3
Heat a heavy-gauge nonstick skillet or a well-seasoned cast-iron skillet over medium heat; when the pan is hot, add 1 teaspoon of porcini oil.
4
Place the sliced mushrooms flat in one layer in the skillet, season lightly with 2 teaspoons of the salt and and 1 teaspoon pepper and saute on both sides until golden, 1 to 2 minutes depending on the mushroom.
5
Remove the sauteed mushrooms to a heavy pot and set aside.
6
Repeat this process until all of the mushrooms have been seared.
7
When the final batch is seared, add the dry sherry, scrape the pan well to deglaze and add to the pot of sauteed mushrooms.
8
Place the pot over low heat.
9
Add the thyme and the broths and simmer, seasoning with the remaining salt and pepper to taste.
10
The mushrooms should simmer for about 30 minutes, until half the broth has evaporated.
11
Add the parsley, stir well and refrigerate in a covered container for up to one week to use in other recipes.

458

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 4 pounds white mushrooms, 2 pounds shiitake mushrooms, 2 pounds wild mushroom like portobello or porcini, 1 tablespoon porcini oil (through Williams-Sonoma) or olive oil, and more.

Yes, Mushroom Ragout falls under the Soups & Stews 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!

Mushroom Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions