Laura Smith
Mushroom ragout is a hearty, creamy, and flavorful dish. It is a vegetarian/vegan take on the traditional French ragout, which is a thick and chunky stew of meat and vegetables, cooked slowly to create rich and robust flavors. The meat in a classic ragout is replaced with meaty mushrooms, such as portobello, shiitake, or oyster mushrooms, making it a versatile and comforting dish that can be served with pasta, polenta, mashed potatoes, or even used as gravy.
| Characteristics | Values |
|---|---|
| Type of Dish | Side dish |
| Cuisine | French |
| Main Ingredients | Mushrooms, herbs, garlic |
| Other Ingredients | Wine, tomato paste, vinegar, olive oil, butter, shallots, onion, carrot, celery, cognac, crème fraîche, chicken broth, marjoram, salt, black pepper |
| Preparation Time | 30 minutes |
| Serving | 4 servings |
| Storage | Refrigerate for up to 4 days, freeze for up to 3 months |
Explore related products
What You'll Learn
What is a ragout?
A ragout is a classic French dish; a thick and chunky stew that is usually served in the winter months. It is slow-cooked and can be made with meat, fish, or vegetables. The ingredients are cooked long and slow until the flavours are rich and robust. It is often served over pasta but can also be served with mashed potatoes, polenta, or even grilled chicken.
A mushroom ragout is a vegetarian version of the traditional ragout, using meaty mushrooms as the main component of the sauce. It is a versatile dish that can be served in many ways. For example, it can be served as a side dish, as a base for risotto, as a filling for pies and tacos, as a sauce for pasta, or as an omelette filling. It can also be used as a gravy at Thanksgiving.
Mushroom ragout recipes usually include wine, which serves to deepen and concentrate the other flavours. Some recipes call for a dash of amaretto, an almond liqueur, as it adds complexity. The mushrooms used in a ragout can be fresh or dried, or a combination of both, for maximum flavour and texture. Some recipes also include tomato paste, shallots or onion, garlic, rosemary, thyme, and paprika powder.
To make a mushroom ragout, heat olive oil in a large saucepan over medium heat. Add onion and celery and sauté until the onion is golden brown and translucent. Add the garlic and chopped mushrooms, and season with salt. Fry the mushrooms on medium-low heat until all the water has evaporated. Add the thyme and paprika, and the reconstituted mushrooms (including the broth they soaked in). In a jug, dissolve corn starch into veggie broth, add sour cream and whisk until dissolved. Add the sour cream mixture to the pan with the mushrooms and simmer until thickened.
Mellow Mushroom's Ownership: A Tale of Multiple Stakeholders
You may want to see also
What ingredients are in a mushroom ragout?
A mushroom ragout is a French-style slow-cooked stew made with mushrooms, vegetables, and sometimes meat or fish. It is a hearty and flavorful dish that can be served over pasta, mashed potatoes, or used as gravy with a favourite entree.
A mushroom ragout typically includes a mix of fresh and dried mushrooms, such as cremini, button, portobello, shiitake, or oyster mushrooms. Some recipes call for soaking the dried mushrooms in water or vegetable broth before cooking to reconstitute them and infuse the broth with flavour.
In addition to mushrooms, a mushroom ragout often includes aromatic vegetables such as onions, shallots, garlic, and celery. Herbs like rosemary, thyme, and marjoram add depth of flavour, while spices like paprika contribute to the overall taste of the sauce.
To create a creamy texture, some recipes incorporate dairy or dairy alternatives such as butter, sour cream, crème fraîche, or vegan butter. Corn starch can also be used as a thickening agent. Wine, typically dry red wine, is often added to deepen and concentrate the flavours of the ragout, though it can be substituted with alternatives like amaretto liqueur or grape juice.
Overall, the ingredients in a mushroom ragout can vary, but the combination of mushrooms, vegetables, herbs, and spices creates a hearty and versatile dish that can be served in a variety of ways.
Mushroom Backs: What Are They?
You may want to see also
How to make a mushroom ragout
A mushroom ragout is a French-style slow-cooked stew. It is a vegan dish that uses mushrooms instead of meat. Here is a step-by-step guide on how to make a mushroom ragout:
Ingredients:
- 1 pound of wild mushrooms, trimmed and brushed clean, or a mix of cultivated oyster mushrooms, button mushrooms, cremini mushrooms, portobello mushrooms, shiitake mushrooms, or baby bella mushrooms.
- 2 tablespoons of amaretto liqueur or 1/4 cup of white wine.
- 2 tablespoons of unbleached all-purpose flour or gluten-free flour.
- 1 tablespoon of fresh rosemary, finely chopped (or 1 teaspoon of dried rosemary).
- 2 teaspoons of fresh thyme, chopped (or 1 teaspoon of dried thyme).
- Extra virgin olive oil.
- Vegan butter (optional).
- Salt and pepper, to taste.
- Chopped parsley, to garnish.
- Shaved parmesan, to garnish (optional).
Method:
First, soak the mushrooms in 2 cups of boiling water for about 30 minutes to reconstitute them. Place a strainer over a bowl and line it with cheesecloth or paper towels. Drain the mushrooms and reserve the liquid. Squeeze the mushrooms over the strainer and rinse until they are free of sand. Chop the mushrooms coarsely.
Next, heat olive oil and butter in a large skillet or a wide saucepan over medium-high heat. Add the mushrooms with a pinch of salt and cook until any liquid evaporates and the mushrooms are light brown, about 8 to 10 minutes. Add the shallots or onion and cook until they are caramelized and almost tender, about 10 minutes.
Then, add the wine (or liqueur), tomato paste (if desired), and 1 cup of the reserved mushroom steeping liquid. Cook until the liquid is saucy and velvety, about 10 minutes. Stir in the sherry vinegar and season with salt and pepper to taste.
Finally, serve the mushroom ragout over pasta, polenta, mashed potatoes, grilled chicken, or any other base of your choice. Garnish with chopped parsley and shaved parmesan, if desired.
The mushroom ragout can be made up to 3 or 4 days in advance and stored in the refrigerator. It can also be frozen in serving-size containers for up to three months.
Shaggy Mane Mushrooms: Hallucinogenic or Not?
You may want to see also
Explore related products
How to serve a mushroom ragout
A mushroom ragout is a hearty, flavourful dish that typically consists of a variety of mushrooms cooked in a rich sauce or gravy. The word "ragout" refers to a slow-cooked stew, often with a thick and creamy consistency. When making or serving a mushroom ragout, here are some tips to ensure a delicious result:
For the mushrooms, a mix of wild mushrooms like chanterelles, oyster, shiitake, and cremini will add depth of flavour and a variety of textures. Clean them with a damp cloth or a soft brush to remove any dirt, and then slice or chop them into uniform sizes. Sauté the mushrooms in butter and olive oil over medium-high heat until they are golden brown and have released their juices. This step is important to concentrate their flavour and avoid a watery ragout.
For the sauce, start by cooking aromatics like shallots, garlic, and thyme in butter until softened. Then, add flour to create a roux, cooking it until it is golden and has a nutty aroma. This step is key to thickening the sauce and adding richness. Deglaze the pan with a combination of stock (mushroom or vegetable) and a small amount of cream, stirring continuously. Allow this to simmer gently, reducing and thickening, before adding the mushrooms back in and seasoning generously with salt and pepper.
To serve, consider the following options:
- Polenta: Creamy polenta is a wonderful base for the mushroom ragout, providing a contrast in texture and a neutral flavour that lets the mushrooms shine.
- Pasta: Ragouts are often served with pasta, and this is no exception. Try it with fresh tagliatelle, pappardelle, or stuffed pasta like ravioli or tortellini.
- Meat: The ragout can be served alongside grilled or roasted meats, especially chicken, pork, or beef. Its savoury flavour complements the dish without overwhelming the main protein.
- Toast: For a simpler option, serve the ragout on toasted sourdough or rustic country bread. The crispness of the toast adds a nice contrast to the creamy ragout.
Garnish the dish with fresh herbs like parsley or chives, and perhaps a drizzle of truffle oil for extra indulgence. Enjoy your mushroom ragout as a comforting and flavour-packed meal.
Mushrooms: A Healthy, Eco-Friendly Meat Alternative
You may want to see also
How to store mushroom ragout
Storing mushroom ragout depends on whether it has been cooked or not, as well as the ingredients used. If your ragout contains cream or milk, it is important to note that it will have a shorter shelf life and need to be treated with care.
For uncooked mushroom ragout, it is best to store the ingredients separately. Keep the mushrooms dry and unwashed in a paper bag or cloth bag in the refrigerator. They will last for about a week. Alternatively, you can also store them in a container with paper towels to absorb any moisture. Do not seal the mushrooms in a plastic bag, as this will cause them to sweat and spoil quickly. The other ingredients, such as onions, garlic, and herbs, can be stored in the refrigerator as well.
For cooked mushroom ragout, it is important to let the dish cool down to room temperature before storing it. Transfer the ragout to an airtight container and refrigerate it. If you have made a large batch, you can also freeze it. To do this, portion the ragout into freezer-safe containers, leaving about an inch of space at the top for expansion. You can also freeze the ragout in freezer bags, which will save space and allow for quicker thawing.
When stored correctly, cooked mushroom ragout will last for about 3-4 days in the refrigerator and 2-3 months in the freezer. If you are using cream or milk in your ragout, it will need to be consumed within 2 days, even when refrigerated. To thaw frozen ragout, simply transfer it to the refrigerator overnight, and then reheat it gently on the stovetop, stirring occasionally, until heated through.
It is important to note that mushroom ragout should not be left at room temperature for more than 2 hours, as this can lead to bacterial growth and foodborne illnesses. If the ragout has been left out for an extended period, especially in warm temperatures, it is best to discard it. Always use your senses to check if the dish is safe to eat - if it looks, smells, or tastes off, discard it.
Some recipes for mushroom ragout may include additional ingredients, such as wine or stock, which can also impact its storage life. In general, following the guidelines above will ensure your mushroom ragout stays fresh and safe to enjoy as a delicious meal.
Gold Tops: Magic Mushrooms Explained
You may want to see also
Frequently asked questions
A mushroom ragout is a French stew that is often served in the winter months. It is usually made with meat or fish and vegetables, but a mushroom ragout replaces the meat with meaty mushrooms.
Ragout is a French word for a thick and chunky stew that is cooked slowly so that the flavours are rich and robust.
The main ingredients in a mushroom ragout are mushrooms, herbs, olive oil, and garlic. Some recipes also include wine or liqueur to deepen the flavours.
A mushroom ragout can be made in under 30 minutes, though some recipes suggest slow cooking it for longer to develop the flavours.
A mushroom ragout is a hearty and flavorful dish. It is creamy and savory, with earthy flavours and a tangy taste from the use of sour cream.
