Local Oyster Mushroom Ragout Recipe

Prepare the mushrooms: gently clean oyster mushrooms with a damp cloth or soft brush to remove dirt. Tear larger clusters into bite-size pieces so pieces are roughly uniform for even cooking.

Heat a large skillet over medium-high heat. Add the olive oil and butter and let the butter foam but not burn, about 1 minute.

Add the diced onion and a pinch of salt. Sauté, stirring occasionally, until the onion is soft and starting to color, about 6–8 minutes.

Add the minced garlic and chopped thyme. Cook, stirring, until fragrant, about 30–45 seconds, taking care not to brown the garlic.

Add the torn oyster mushrooms in a single layer as much as possible. Let them cook undisturbed for 2–3 minutes to brown, then stir and continue to cook until they release their moisture and are golden at the edges, about 6–8 more minutes.

Pour in the white wine (or 60 ml vegetable stock) to deglaze the pan, scraping up any browned bits from the bottom. Let the alcohol evaporate and the liquid reduce by about half, 1–2 minutes.

Add 120 ml vegetable stock, soy sauce, smoked paprika, and lemon juice. Stir to combine and simmer gently until the liquid reduces slightly and the ragout is saucy but not soupy, about 3–5 minutes.

Stir in chopped parsley and chives. Taste and adjust seasoning with sea salt and freshly ground black pepper. Remove from heat and drizzle the 1 tsp finishing olive oil over the ragout.

In a small bowl, whisk together the Greek yogurt, lemon zest, lemon juice, olive oil, salt, and black pepper until smooth and slightly loose. If too thick, thin with 1–2 tsp water.

Taste and adjust acidity or salt as needed. Keep chilled until ready to serve.

In a small bowl, combine tahini, warm water, lemon juice, grated garlic, maple syrup, and salt. Whisk vigorously until silky and pourable. Add a little more warm water if needed to reach desired consistency.

Taste and adjust seasoning—add more lemon for brightness or a pinch more salt if dulled by tahini. Keep at room temperature until serving.

Warm serving plates or a shallow bowl. Spoon a generous portion of the mushroom ragout into each plate or one large platter.

Choose a dressing: dollop 1–2 tbs of yogurt dressing or 1–2 tbs of tahini dressing on each portion, or serve dressings on the side for guests to choose.

Scatter microgreens over the ragout and drizzle the optional toasted seeds or nuts on top for crunch.

Finish with an extra light drizzle of olive oil and a final grind of black pepper. Serve immediately.