Wild Mushroom Ragout
Indulge in the earthy elegance of Wild Mushroom Ragout, a hearty and versatile dish that combines the rich flavors of sautéed wild mushrooms—like cremini, oyster, or chanterelle—with a fragrant medley of fresh thyme, rosemary, and garlic. This one-pan recipe takes just 45 minutes to prepare and features the umami depth of dry white wine and vegetable stock, creating a luscious sauce that can be enriched further with a splash of heavy cream. Perfect as a vegetarian centerpiece or a decadent accompaniment, this ragout pairs beautifully with creamy polenta, fresh pasta, or crusty artisan bread. Whether you're hosting a dinner party or craving cozy comfort food, this recipe delivers gourmet flair with every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams wild mushrooms (such as cremini, oyster, or chanterelle)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon fresh rosemary, finely chopped
- 120 milliliters dry white wine
- 240 milliliters vegetable stock
- 120 milliliters heavy cream (optional)
- 2 tablespoons flat-leaf parsley, chopped (for garnish)
- 1 to taste salt
- 1 to taste black pepper, freshly cracked
Instructions
Clean the wild mushrooms gently with a damp paper towel to remove dirt. Trim the stems if necessary and slice the mushrooms into even pieces.
Heat a large skillet over medium-high heat. Add the butter and olive oil, allowing the butter to melt and foam.
Add the chopped onion to the skillet and sauté for 5-7 minutes until soft and translucent.
Stir in the minced garlic, cooking for an additional 1-2 minutes until fragrant.
Add the sliced mushrooms in batches if necessary to avoid overcrowding. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and brown nicely.
Sprinkle the thyme and rosemary over the mushrooms and stir to combine.
Deglaze the pan by pouring in the white wine. Use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Let it simmer until the wine reduces by half, about 3-4 minutes.
Add the vegetable stock to the skillet and continue to simmer for 8-10 minutes, allowing the flavors to meld and the liquid to reduce slightly.
If desired, stir in the heavy cream and cook for another 2-3 minutes for a creamier texture.
Season with salt and freshly cracked black pepper to taste.
Remove from heat and garnish with chopped parsley before serving. Enjoy with polenta, pasta, or crusty bread for a satisfying meal.
Nutrition Facts
Calories |
1246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.8 g | 127% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 3011 mg | 131% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 19.2 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 198 mg | 15% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2422 mg | 52% | |
*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.
