Ragoût Of Mushrooms Recipe

Mushroom Ragoût

1. 1

   Prepare mushrooms

   Wipe mushrooms clean with a damp cloth or quickly rinse and pat dry. Trim stems if needed and roughly chop larger mushrooms so pieces are roughly uniform (about 1/2–1 inch).

2. 2

   Cook aromatics

   Heat a large sauté pan or skillet over medium-high heat. Add the butter and olive oil. When foaming subsides, add the minced shallots and cook 2–3 minutes until softened and translucent but not browned. Add the minced garlic and thyme; cook 30–45 seconds until fragrant.

3. 3

   Brown mushrooms

   Add the chopped mushrooms in a single layer as much as fits without overcrowding; if necessary, cook in two batches. Let the mushrooms brown without stirring for 2–3 minutes, then stir and continue to cook 4–5 minutes until they release their juices and begin to caramelize. Season with about half the salt and half the pepper while they cook.

4. 4

   Deglaze

   Pour in the white wine (or vermouth) to deglaze the pan, scraping up any brown bits from the bottom with a wooden spoon. Allow the wine to reduce by about half (2–4 minutes) to concentrate flavor and burn off alcohol.

5. 5

   Build ragoût

   Stir in the tomato paste to coat the mushrooms, then add the vegetable or mushroom stock, bay leaf, soy sauce (or tamari), and Dijon mustard if using. Bring to a gentle simmer and cook 6–8 minutes to meld flavors and reduce slightly. Taste and adjust seasoning with remaining salt and pepper.

6. 6

   Finish and thicken (optional)

   If you prefer a slightly thicker, silkier sauce, whisk the cornstarch into cold water to make a slurry and stir it into the simmering ragoût. Cook 1–2 minutes until sauce thickens. Stir in the heavy cream (if using) and simmer another minute to incorporate without boiling vigorously. Remove and discard the bay leaf.

7. 7

   Adjust and serve

   Turn off the heat and stir in chopped parsley and lemon zest if using for brightness. Check final seasoning and add more salt or pepper to taste. Serve warm as a sauce over steak, roasted vegetables, polenta, mashed potatoes, pasta, or as a topping for grilled bread.