Ragout of Wild Mushrooms Recipe

Name: Ragout of Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter or 1 tablespoon margarine; 1 tablespoon vegetable oil; 12 small white onions, peeled; 2 cups oyster mushrooms; 2 cups white mushrooms; 2 cups shiitake mushrooms; 2 tablespoons all-purpose flour; 2 cups vegetable broth; 3 cups carrots, chunks (1-inch pieces); ½ cup chopped fresh parsley; 2 tablespoons brandy; 1 tablespoon dry sherry; 1 tablespoon madeira wine; ½ teaspoon sugar; ¼ teaspoon dried rosemary, crumbled; ¼ teaspoon dried thyme; ⅛ teaspoon salt, to taste; ⅛ teaspoon pepper, to taste

Servings: persons

1 tablespoon butter or 1 tablespoon margarine
1 tablespoon vegetable oil
12 small white onions, peeled
2 cups oyster mushrooms
2 cups white mushrooms
2 cups shiitake mushrooms
2 tablespoons all-purpose flour
2 cups vegetable broth
3 cups carrots, chunks (1-inch pieces)
½ cup chopped fresh parsley
2 tablespoons brandy
1 tablespoon dry sherry
1 tablespoon madeira wine
½ teaspoon sugar
¼ teaspoon dried rosemary, crumbled
¼ teaspoon dried thyme
⅛ teaspoon salt, to taste
⅛ teaspoon pepper, to taste

1
In a 3-quart saucepan melt the butter with the oil over med-high heat.
2
Add the onions; cook, stirring occasionally, until browned in spots, about 4 minutes.
3
While the onions are browning, toss all the mushrooms in the flour until lightly coated.
4
Add to the saucepan; cook, stirring until mushrooms are softened, about 3 minutes.
5
Add the broth, carrots, parsley, brandy, sherry, Madeira, sugar, rosemary, and thyme.
6
Bring to a boil.
7
Decrease heat and simmer, uncovered, 1 hour 15 minutes.
8
Stir in salt and pepper to taste.
9
Serve over polenta.

332

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 18 ingredients. The key ingredients include: 1 tablespoon butter or 1 tablespoon margarine, 1 tablespoon vegetable oil, 12 small white onions, peeled, 2 cups oyster mushrooms, and more.

Yes, Ragout of Wild Mushrooms falls under the Seafood 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!

Ragout of Wild Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions