Mushroom Ragout
Elevate your mealtime with this rich and hearty Mushroom Ragout, a luxurious blend of cremini and shiitake mushrooms brought to life with aromatic thyme, dry white wine, and a velvety splash of heavy cream. Perfect as a comforting main or a versatile side dish, this easy recipe takes just 45 minutes from start to finish and pairs beautifully with pasta, creamy polenta, fluffy rice, or crusty artisan bread. Simple yet sophisticated, each spoonful is bursting with earthy mushroom flavor and enhanced by the gentle sweetness of sautéed onions and garlic. Whether you're hosting a dinner party or craving a cozy weeknight meal, this Mushroom Ragout is guaranteed to delight your taste buds and impress your guests.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 16 ounces Cremini mushrooms, sliced
- 8 ounces Shiitake mushrooms, stems removed and sliced
- 1 teaspoon Thyme leaves, fresh
- 0.5 cups Dry white wine
- 1 cups Vegetable stock
- 0.25 cups Heavy cream
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and foamy.
Add the chopped onion and cook, stirring frequently, for 5-7 minutes until it’s soft and translucent.
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Add the sliced cremini and shiitake mushrooms to the skillet. Cook for 8-10 minutes, stirring occasionally, until the mushrooms are golden brown and their liquid has mostly evaporated.
Sprinkle the thyme leaves over the mushrooms and stir to combine. Cook for 1 minute to release the aroma.
Pour in the white wine and let it simmer for 2-3 minutes, scraping any browned bits from the bottom of the skillet.
Add the vegetable stock to the skillet and bring the mixture to a gentle simmer. Reduce the heat to low and cook for about 10 minutes, allowing the flavors to meld.
Stir in the heavy cream, salt, and black pepper. Simmer for another 2-3 minutes until the ragout has thickened slightly.
Taste and adjust seasoning as needed. Remove from heat.
Serve the mushroom ragout hot, garnished with fresh parsley if desired. It pairs beautifully with pasta, polenta, rice, or crusty bread.
Nutrition Facts
Calories |
1079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1826 mg | 79% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 23.9 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 129 mg | 10% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2928 mg | 62% | |
*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.
