Blue Cheese and Portabella Mushroom Ragout
Elevate your culinary repertoire with this indulgent recipe for Blue Cheese and Portabella Mushroom Ragout—an irresistible, savory masterpiece perfect for cozy dinners or elegant gatherings. Featuring earthy portabella mushrooms sautéed to golden perfection, aromatic shallots and garlic, and a velvety blend of heavy cream and crumbled blue cheese, this hearty dish bursts with gourmet flavors. A hint of fresh thyme and a glossy, rich sauce make this ragout irresistible, while its quick 35-minute preparation time ensures weeknight ease. Serve this creamy ragout over pasta, fluffy mashed potatoes, or alongside crusty artisan bread for a truly decadent meal that will satisfy every palate. Perfect for vegetarian-friendly dining or as a savory side to complement your favorite proteins, this recipe is a must-try for fans of bold flavors and comforting textures.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Butter, unsalted
- 2 medium Shallots, finely diced
- 3 cloves Garlic, minced
- 4 cups Portabella mushrooms, cleaned and sliced
- 1 teaspoon Thyme, fresh
- 2 tablespoons All-purpose flour
- 2 cups Vegetable stock (or chicken stock)
- 0.5 cups Heavy cream
- 0.75 cups Blue cheese, crumbled
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 2 tablespoons Parsley, chopped (for garnish)
Instructions
Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and bubbling.
Add the diced shallots and cook for 2-3 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced portabella mushrooms to the skillet and sauté for 8-10 minutes, stirring occasionally, until they release their moisture and begin to brown.
Sprinkle the thyme and all-purpose flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour the vegetable stock into the skillet, stirring constantly to prevent lumps. Bring the mixture to a simmer and allow it to thicken, about 5 minutes.
Stir in the heavy cream, crumbled blue cheese, salt, and black pepper. Continue to cook until the cheese has melted and the sauce is smooth, about 3 minutes.
Taste and adjust seasonings as needed. Remove from heat.
Serve hot, garnished with freshly chopped parsley. Pair with crusty bread, mashed potatoes, or your favorite pasta.
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.5 g | 185% | |
| Saturated Fat | 75.6 g | 378% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 4803 mg | 209% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 19.2 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1054 mg | 81% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3216 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
