Laura Smith
Mushroom ragout is a hearty, creamy, and savory French stew that is usually served in the winter months. It is traditionally made with meat or fish and vegetables, but the vegan/vegetarian version replaces the meat with mushrooms. It can be served on its own, as a side dish, as a base for a risotto, or as a filling for pies, tacos, and quesadillas. It can also be served as a sauce for pasta, grilled chicken, or polenta. The ragout typically includes wine, tomato paste, and mushroom steeping liquid, and is cooked until the liquid is saucy and velvety. It is then seasoned with salt and pepper and garnished with parsley and shaved parmesan.
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What You'll Learn
- Ragout is a French stew
- A mushroom ragout is a vegetarian version of a traditional ragout
- How to make a mushroom ragout involves cooking mushrooms with other ingredients?
- Mushroom ragout can be served with pasta, mashed potatoes, pie, polenta, tacos, quesadillas and more
- Mushroom ragout recipes vary, with some including wine, tomatoes, crème fraîche, sour cream, nutritional yeast, chiles and herbs
Ragout is a French stew
Mushroom ragout is a versatile dish that can be served in many ways. It can be served on its own as a side dish, or as a base for risotto, or as a filling for pies, tacos, and quesadillas. It can also be used as a sauce for pasta, polenta, grilled chicken, or omelette filling. It can even be served on toast for breakfast!
There are many different types of mushrooms that can be used in a mushroom ragout. Wild mushrooms can be used, but these tend to be more expensive. A mix of wild and cultivated mushrooms can be used to make the dish more affordable. Some recipes call for dried mushrooms, which are reconstituted and the mushroom stock is used in the dish. Other recipes call for fresh mushrooms, such as cremini, shiitake, and oyster.
To make a mushroom ragout, the mushrooms are usually cooked with other vegetables such as onions, garlic, and celery. The mushrooms are cooked until they are tender and the flavours are combined. Wine is often added to deepen the flavours, and flour is used to thicken the sauce. The dish is usually seasoned with salt and pepper, and sometimes other herbs such as thyme, rosemary, and parsley are added.
Mushroom ragout is a delicious and versatile dish that can be adapted to suit many different tastes and dietary requirements. It is a great option for vegetarians and vegans, and can easily be made gluten-free.
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A mushroom ragout is a vegetarian version of a traditional ragout
To make a mushroom ragout, dried wild mushrooms are soaked in boiling water or vegetable broth, and the liquid is reserved. Fresh mushrooms are then fried with onions, garlic, and herbs such as thyme, rosemary, and parsley. The reconstituted dried mushrooms are added back in with the reserved liquid and wine, and the mixture is simmered until the mushrooms are tender. This process creates a rich, fragrant stew with a thick, glossy sauce.
Mushroom ragout is incredibly versatile and can be served in many ways. It can be used as a gravy, a side dish, a filling for pies or tacos, or a sauce for pasta, polenta, or grilled chicken. It can also be served on its own, as a base for risotto, or with mashed potatoes or toast. The dish is easy to adapt for different dietary needs, such as vegan or gluten-free, and can be made in large batches to be frozen and enjoyed later.
The key to a delicious mushroom ragout is in the quality and variety of mushrooms used, as well as the slow cooking process that allows the flavours to develop and intensify. This vegetarian dish is a flavourful, comforting option that can be enjoyed any time of the day and is sure to satisfy both vegetarians and meat-eaters alike.
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How to make a mushroom ragout involves cooking mushrooms with other ingredients
A mushroom ragout is a French-style stew that is typically cooked slowly until the flavours are rich and robust. It is usually made with meat or fish and vegetables, but a mushroom ragout replaces the meat with mushrooms. This dish can be served on its own, as a side dish, or as a base for a risotto, pie, taco, quesadilla, or pasta sauce. It can also be used as a filling for an omelette.
To make a mushroom ragout, you will need a mix of fresh and dried mushrooms, such as cremini, shiitake, oyster, and porcini mushrooms. You can also use wild mushrooms or a mix of cultivated oyster mushrooms and button or cremini mushrooms. In addition to mushrooms, you will need olive oil, onions or shallots, garlic, rosemary, thyme, flour, wine, and salt and pepper to taste. Some recipes also call for tomato paste, sherry vinegar, and parsley.
- Soak the dried mushrooms in boiling water or vegetable broth for 20 to 30 minutes. Strain the mushrooms, reserving the liquid, and finely chop them.
- Heat olive oil in a large saucepan over medium heat. Add the onions or shallots and celery, and saute until they are starting to soften and the onions are golden brown and translucent.
- Add the garlic and chopped fresh mushrooms. Season with salt and herbs such as thyme and rosemary. Fry the mushrooms until all the water has evaporated.
- Cook until the mushrooms begin to sweat, then add a generous pinch of salt. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften.
- Add the flour and continue to cook, stirring, until the flour is absorbed and the mushrooms have softened further.
- Add the reconstituted dried mushrooms, wine, and the reserved mushroom soaking liquid. Cook, stirring, until the liquid boils down and glazes the mushrooms.
- Simmer until the mushrooms are tender, and the surrounding broth is thick. This should take about 10 to 15 minutes.
- Remove from the heat and stir in some freshly ground pepper, parsley, and vegan or regular butter. Taste and adjust the seasoning.
Your mushroom ragout is now ready to be served! It can be made up to 3 or 4 days in advance and stored in the refrigerator.
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Mushroom ragout can be served with pasta, mashed potatoes, pie, polenta, tacos, quesadillas and more
Mushroom ragout is a French-style slow-cooked stew that is usually made with meat or fish and vegetables. However, mushroom ragout is a vegetarian version of the traditional ragout, using meaty mushrooms as the main component of the sauce. It is a hearty and creamy dish with earthy flavours and a mix of fresh and dried mushrooms for added texture.
This versatile dish can be served in a variety of ways. It can be served on its own as a side dish, or as a sauce for pasta, polenta, mashed potatoes, grilled chicken, or as a filling for pies, tacos, and quesadillas. It can also be used as a gravy for Thanksgiving or other entrées.
The ragout can be made in a big batch and used throughout the week in different dishes. It can be served with crusty bread or frozen in serving-size containers to be thawed and served later.
Mushroom ragout is a great option for vegetarians and non-vegetarians alike, with its rich and robust flavours and versatility in serving options. It is a comforting and satisfying dish that can be easily adapted to personal preferences and dietary needs.
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Mushroom ragout recipes vary, with some including wine, tomatoes, crème fraîche, sour cream, nutritional yeast, chiles and herbs
A mushroom ragout is a French-style stew that is typically cooked slowly to create a rich and hearty dish. The ragout is a versatile dish that can be served as a side or main, and can also be used as a base for other meals such as risotto, pies, tacos, and pasta sauce.
Mushroom ragout recipes vary, with some including wine, tomatoes, crème fraîche, sour cream, nutritional yeast, chiles, and herbs. The use of wine in the dish is common, with some recipes calling for white wine to deepen and concentrate the other flavors. The alcohol cooks out, leaving behind a complex blend of flavors. For a unique twist, some recipes suggest using a dash of amaretto or almond liqueur instead of wine.
The mushrooms themselves are the star of the show, with a mix of fresh and dried mushrooms adding depth and texture. Some recipes call for wild mushrooms like chanterelles, while others suggest more affordable options like oyster mushrooms or a mix of cultivated varieties. The key is to choose mushrooms with a good texture and flavor that will hold up in the stew.
To enhance the creaminess of the ragout, some recipes include crème fraîche or sour cream, adding a tangy twist to the dish. For a vegan option, vegan butter can be used to create a similar creamy effect.
Some mushroom ragout recipes take the dish to the next level by incorporating ingredients like nutritional yeast, fish sauce, mushroom powder, and chiles. These wildcard ingredients add layers of depth and flavor to the stew, creating a unique and indulgent eating experience.
Whether served as a cozy winter meal or a versatile side, mushroom ragout is a delicious and flexible dish that can be adapted to suit a range of tastes and dietary preferences.
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Frequently asked questions
A mushroom ragout is a French-style stew that is usually served in the winter months. It is traditionally made with meat or fish and vegetables, but the vegetarian version replaces the meat with mushrooms.
The ingredients used in a mushroom ragout include mushrooms, olive oil, onion, garlic, rosemary, thyme, wine, and flour. Some recipes also include butter, vegetable broth, and parsley.
To make a mushroom ragout, you first need to prepare the mushrooms by soaking them in water or vegetable broth. Then, you heat olive oil in a pan and add the onions, cooking until they are soft. Next, add the garlic and mushrooms, and season with salt. Finally, add the flour and cook until the mushrooms are soft. You can then add the mushroom soaking liquid and cook until the liquid has thickened.
Mushroom ragout is a versatile dish that can be served in many ways. It can be served on its own, as a side dish, or used as a gravy. It also goes well with pasta, polenta, mashed potatoes, or grilled chicken.
