Hearty Mushroom Ragout
Dive into the rich, earthy flavors of this Hearty Mushroom Ragout, a comforting and versatile dish perfect for cozy dinners or elegant gatherings. Featuring a medley of cremini and shiitake mushrooms, this recipe layers deep umami with the addition of dry white wine, soy sauce, and tomato paste. Aromatic vegetables like onion, carrot, and celery form the flavorful base, while fresh thyme and a bay leaf add a herbal note to the simmering ragout. Ready in under an hour, this satisfying, plant-based recipe is perfect served over creamy polenta, al dente pasta, or with a side of crusty bread to soak up every drop of its savory sauce. This mushroom-forward ragout is both vegetarian-friendly and packed with flavor, making it the ideal addition to your recipe repertoire.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 1 large carrot, finely chopped
- 1 large celery stalk, finely chopped
- 3 cloves garlic cloves, minced
- 16 ounces cremini mushrooms, sliced
- 8 ounces shiitake mushrooms, stems removed and chopped
- 0.5 cups dry white wine
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon fresh thyme leaves
- 1 leaf bay leaf
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil and butter in a large skillet or sauté pan over medium heat until the butter is melted.
Add the diced onion, carrot, and celery to the pan. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced cremini and chopped shiitake mushrooms. Cook for 8-10 minutes, stirring frequently, until the mushrooms have released their moisture and are starting to brown.
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until the liquid is mostly evaporated.
Stir in the vegetable broth, tomato paste, soy sauce, thyme leaves, and bay leaf. Mix well to combine.
Reduce the heat to low and let the ragout simmer uncovered for 20-25 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together.
Remove the bay leaf and season with salt and black pepper to taste.
Garnish with freshly chopped parsley before serving.
Serve hot over pasta, polenta, or with crusty bread.
Nutrition Facts
Calories |
1086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 4353 mg | 189% | |
| Total Carbohydrate | 101.8 g | 37% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 40.2 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 299 mg | 23% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 4568 mg | 97% | |
*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.
