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Mixed Mushroom Ragout

You all know already that we love mushrooms and this ragout is the ultimate umami dish! 

mushroom ragout

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.

mushroom ragout

Mushroom Ragout

This slow-cooked French-style stew, named ragout, has more flexibility and can be made with meat or fish and vegetables or just vegetables.
0 from 0 votes
Prep Time 1 hr
Cook Time 15 mins
Course Meat & Poultry
Cuisine French
Servings 4 people

EQUIPMENT (click pictures for details)

Wok pan
Pepper mill
Chopping board

Ingredients
 
 

  • 1.2 kg mixed mushrooms
  • 60 gr diced bacon
  • 2 pcs sliced shallots
  • 2-3 pcs sliced garlic cloves
  • 60 ml dry white wine
  • 60 ml port wine
  • 100 ml demi-glace
  • 1 tbsp chives

Instructions
 

  • Cut all mushrooms into large pieces.
  • Sweat the shallots, garlic and bacon together for 3-4 minutes until soft and tender and stir occasionally.
    fry shallots and garlic
  • Add the mushrooms (except the chanterelles and crayon mushrooms) into the pan together with the white wine, and port wine.
    mushrooms
  • Season with salt and pepper. Cover the pan and cook for 5 minutes.
    fry mushrooms under lid
  • 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.
    mixed mushrooms
  • The sauce should have a rich flavour of the mushrooms and a touch of sweetness from the port wine.
    mushroom ragout

Notes

  • Chive can be replaced with flat parsley, thyme or rosemary.
Tried this recipe?Let us know how it was! #culinaryambition

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