You all know already that we love mushrooms and this ragout is the ultimate umami dish!
From breakfast to dinner, mushrooms can be enjoyed in many ways and will always add flavour to your meal.
Most people think of chunks of meat when hearing the word, so let me explain the difference between ragù and ragout.
Ragù vs ragout
Ragù is a class of Italian pasta sauces made with ground or minced meat, vegetables and, occasionally, tomatoes.
This slow-cooked French-style stew, named ragout, has more flexibility and can be made with meat or fish and vegetables or just vegetables.
Both of us are educated in French classic cuisine so we can assure you this flavourful ragout is perfect in a risotto, with pasta, polenta, as a side dish to meat or as a vegetarian meal. The more variety of mushrooms you use, the more umami your dish will be! We are lucky to have plenty of choice of fresh mushrooms but you can always use dried ones.
This specific mushroom ragout is made with white button mushrooms, straw mushrooms, porcini, oyster mushrooms, shitake, chanterelle, and crayon mushrooms. Chef’s mandala describes more details about the archaeology of the named mushrooms.
Also check our other mushroom recipes.
- Cut all mushrooms into large pieces.
- Sweat the shallots, garlic and bacon together for 3-4 minutes until soft and tender and stir occasionally.
- Add the mushrooms (except the chanterelles and crayon mushrooms) into the pan together with the white wine, and port wine.
- Season with salt and pepper. Cover the pan and cook for 5 minutes.
- Pour in the demi-glace and cook again without a lid for 5-6 minutes.
- Add the chanterelles, crayon mushrooms, and the chives, and gently stir for another 2-3 minutes. Adjust the seasoning if necessary.
- The sauce should have a rich flavour of the mushrooms and a touch of sweetness from the port wine.
- Chive can be replaced with flat parsley, thyme or rosemary.