Mushroom Ragout Serve with Mashed Potatoes
Indulge in the comforting flavors of this Mushroom Ragout served with Mashed Potatoes—a hearty, vegetarian dinner that’s packed with earthy goodness and creamy decadence. This recipe elevates humble cremini mushrooms with a rich, savory sauce made from white wine, vegetable broth, and a touch of tomato paste, seasoned perfectly with thyme and garlic. Paired with fluffy, buttery mashed russet potatoes, it’s a mouthwatering combination that’s ideal for cozy evenings or special occasions. Ready in just about an hour, this dish is easy to prepare while delivering restaurant-quality flavor. Garnish with fresh parsley for a pop of color and added freshness, and enjoy a satisfying, plant-based meal that warms both the heart and soul. Perfect for lovers of comfort food with a gourmet twist!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 6 tablespoons Butter
- 0.5 cup Whole milk
- 2 teaspoons Salt
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 16 ounces, sliced Cremini mushrooms
- 1 teaspoon, fresh or dried Thyme
- 0.5 cup Dry white wine
- 1 cup Vegetable broth
- 1 tablespoon Tomato paste
- 1 tablespoon All-purpose flour
- 2 tablespoons, fresh, chopped (optional for garnish) Parsley
- 1 teaspoon Ground black pepper
Instructions
Peel the potatoes and cut them into even-sized chunks. Place them in a large pot, cover with water, and add 1 teaspoon of salt. Bring to a boil and simmer for 20-25 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat.
Add the diced onion and sauté for 5 minutes, or until softened and translucent. Add the minced garlic and cook for 1 more minute, stirring frequently to avoid burning.
Add the sliced mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until they release their liquid and become tender.
Sprinkle the thyme over the mushrooms. Add the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it cook for 2 minutes to reduce slightly.
Stir in the vegetable broth and tomato paste. Mix well to combine. Bring to a simmer.
Sprinkle the flour over the mixture and stir well to thicken the ragout. Allow it to simmer for 5-7 minutes, stirring occasionally, until the mixture has thickened to your liking. Season with 1 teaspoon of salt and 1 teaspoon of black pepper.
Once the potatoes are cooked, drain them and return them to the pot. Add 4 tablespoons of butter and the milk to the hot potatoes. Mash using a potato masher or hand mixer until smooth and creamy. Season with 1 teaspoon of salt.
To serve, scoop a generous portion of mashed potatoes onto each plate. Spoon the mushroom ragout over the top. Garnish with freshly chopped parsley if desired.
Nutrition Facts
Calories |
605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1275 mg | 55% | |
| Total Carbohydrate | 76.5 g | 28% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 9.3 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 123 mg | 9% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 2235 mg | 48% | |
*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.
