Ragout Of Mushrooms Recipe

Prepare mushrooms

Clean mushrooms by wiping with a damp cloth or quickly rinsing and patting dry. Trim stems as needed and slice larger mushrooms into 1/4-inch pieces so all pieces are roughly similar in size.

Sweat aromatics

Heat a large skillet or sauté pan over medium heat. Add olive oil and 1 tablespoon butter. When butter is foaming, add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and softened, about 5–7 minutes. Add the minced garlic and chopped thyme and cook 30–45 seconds until fragrant.

Brown mushrooms

Increase heat to medium-high. Add the sliced mushrooms to the pan in a single layer as much as possible (work in two batches if necessary) and sprinkle the tablespoon of flour over them. Let mushrooms cook without stirring for 2–3 minutes so they brown, then stir and continue to cook until most of the liquid released has evaporated and the mushrooms have a golden-brown color, about 6–8 minutes total. Add the remaining 1 tablespoon butter halfway through to encourage browning and add flavor.

Deglaze and simmer

Pour in the white wine 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. Add the vegetable or mushroom stock and soy sauce, stir, and bring to a gentle simmer. Reduce heat to medium-low and simmer until the liquid reduces to a saucy consistency, about 6–8 minutes.

Finish and season

Stir in the heavy cream and chopped parsley. Taste and adjust seasoning with salt and freshly ground black pepper. If using, stir in the lemon zest to brighten the ragout. Simmer gently for another 1–2 minutes to meld flavors; do not boil after adding cream to prevent separation.

Transfer ragout to a serving dish or spoon it over your chosen base (crusty bread, polenta, mashed potatoes, or pasta). Sprinkle chopped chives or extra parsley over the top and finish with a light drizzle of good olive oil if desired.

For a composed plate: spoon 1/2 cup–3/4 cup ragout per serving over 1 cup warm polenta or a scoop of mashed potatoes, or toss with 4 ounces cooked buttered pasta per person. Serve immediately.