John Miller
Mushroom ragout is a hearty and creamy French stew that is usually served in the winter months. It is traditionally made with meat or fish and vegetables, but mushroom ragout is a vegetarian version that uses meaty mushrooms as the main component of the sauce. The dish can be made with a variety of mushrooms, including cremini, shiitake, oyster, and dried wild mushrooms, and is often seasoned with herbs like rosemary and thyme. Mushroom ragout is versatile and can be served on its own, as a side dish, or as a base for other dishes such as risotto, pasta, or pie. It can also be used as a gravy alternative during Thanksgiving.
| Characteristics | Values |
|---|---|
| Type of dish | Side dish, sauce, gravy, stew |
| Cuisine | French |
| Main ingredient | Mushrooms |
| Other ingredients | Olive oil, onion, garlic, rosemary, thyme, wine, flour, salt, pepper, parsley, butter, vegetable broth, carrot, celery, tomato paste, sherry vinegar, parmesan, sour cream, crème fraîche, marjoram, polenta, toast, pasta |
| Preparation time | 30 minutes |
| Vegan/Vegetarian | Yes |
| Gluten-free | Yes |
| Soy-free | Yes |
| Nut-free | Yes |
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What You'll Learn
- Mushroom ragout is a vegan/vegetarian adaptation of a French stew
- It can be served as a gravy, side dish, pie filling, sauce, or omelette filling
- It can be made with wild mushrooms, or a mix of cultivated oyster and button mushrooms
- The recipe includes garlic, herbs, and alcohol
- It can be served with pasta, mashed potatoes, polenta, grilled chicken, or on toast
Mushroom ragout is a vegan/vegetarian adaptation of a French stew
Mushroom ragout is a delicious and hearty dish that originates from French cuisine. Traditionally, a ragout is a type of stew that typically contains meat and vegetables, slow-cooked in a rich sauce. However, mushroom ragout offers a vegan and vegetarian-friendly twist on this classic dish. By substituting meat with mushrooms, this adaptation retains the essence of a comforting stew while catering to plant-based dietary preferences.
The key ingredient, mushrooms, takes center stage in this dish. Their meaty texture and umami flavor mimic the heartiness of meat, making them an ideal substitute. Various mushroom types can be used, such as cremini, shiitake, oyster, or a mix of wild mushrooms, each contributing its unique texture and taste. The mushrooms are typically sautéed or browned to enhance their flavor and create a savory foundation for the ragout.
The stew is then built with a combination of aromatic vegetables like onions, shallots, garlic, and sometimes carrots and celery. These vegetables are gently cooked to form the flavorful base of the ragout. Herbs such as thyme, rosemary, and parsley add depth and freshness to the dish, while a splash of wine (often white wine) can be used to deglaze the pan and add a subtle acidic note. Vegetable broth or stock is added to create the stew's liquid base, infusing it with flavor.
To thicken the ragout and create a rich, creamy texture, various methods can be employed. Some recipes call for a roux, a mixture of flour and fat, which is cooked and used to thicken the stew. Alternatively, a beurre manié, which is a kneaded butter and flour mixture, can be stirred into the ragout towards the end of cooking. For a vegan option, a cornstarch slurry or pureed cooked rice can be used as thickening agents.
The beauty of mushroom ragout lies in its versatility. It can be served as a main course for vegetarians and vegans, accompanied by crusty bread or rice. Alternatively, it makes a flavorful side dish to grilled meats or roasted vegetables. The dish is often garnished with fresh herbs and a drizzle of olive oil to enhance its appeal.
Overall, mushroom ragout is a flavorful and satisfying dish that showcases the versatility of mushrooms and the richness of French cuisine. By adapting a traditional meat-based stew to cater to plant-based diets, this dish embodies the creativity and inclusivity that makes vegan and vegetarian cooking so enticing. Whether enjoyed as a cozy winter meal or a flavorful side, mushroom ragout is a delightful addition to any menu.
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It can be served as a gravy, side dish, pie filling, sauce, or omelette filling
Mushroom ragout is a versatile dish that can be served in many ways and paired with a variety of side dishes. Here are some serving suggestions:
Gravy
Mushroom ragout can be used as a vegetarian or vegan alternative to gravy. It pairs well with Thanksgiving dishes or can be served with your favourite entrée. The rich and creamy texture of the ragout makes it an indulgent and flavourful substitute for traditional gravy.
Side Dish
The ragout can be served as a side dish on its own, providing a hearty and savoury addition to your meal. Its earthy flavours and creamy texture make it a satisfying option for those seeking a meat alternative.
Pie Filling
Mushroom ragout can be used as a filling for pies, tarts, or quiches. Its thick and chunky consistency makes it ideal for creating a hearty and flavourful filling. You can also add other ingredients of your choice to create unique and delicious combinations.
Sauce
Mushroom ragout can be used as a sauce for pasta, polenta, grilled chicken, or other bases of your choice. Its creamy texture and earthy flavours complement various dishes, adding a savoury and indulgent touch to your meal.
Omelette Filling
The ragout can be used as a filling for omelettes, adding a unique twist to your breakfast or brunch. Its creamy texture and earthy flavours pair well with the eggs, creating a satisfying and indulgent start to your day.
With its versatility and rich flavours, mushroom ragout is a wonderful addition to any meal, offering a hearty and savoury experience that can be customised to suit your preferences.
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It can be made with wild mushrooms, or a mix of cultivated oyster and button mushrooms
Mushroom ragout is a French-style, slow-cooked stew traditionally made with meat and vegetables. In a mushroom ragout, the meat is replaced with mushrooms, making it a vegan or vegetarian dish. It 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 gravy or served over polenta, grilled chicken, or toast.
Mushroom ragout can be made with wild mushrooms or a mix of cultivated oyster and button mushrooms. Oyster mushrooms are meaty and firm and hold their texture in the sauce. They are also much less expensive than wild mushrooms like chanterelles. Using a mix of fresh and dried mushrooms adds texture and flavour to the dish. Dried wild mushrooms are cost-effective and create a wonderful mushroom stock when reconstituted. When choosing mushrooms, it is important to select those that are firm and dry, and to avoid any that are discoloured, mushy, wrinkled, or slimy.
To make the ragout, dried mushrooms are soaked in boiling water or vegetable broth for 30 minutes. The mushrooms are then chopped, and the soaking liquid is reserved. Olive oil is heated in a large saucepan or skillet, and onions, shallots, or a mix of onion, carrot, and celery are added and cooked until soft. Garlic is then added, along with the fresh mushrooms, rosemary, thyme, and salt. The mixture is cooked over medium-high heat until the mushrooms are soft and sweaty. Flour is added and cooked until absorbed. The reconstituted dried mushrooms and their soaking liquid are added, along with wine, and cooked until the liquid reduces and glazes the mushrooms. The mixture is seasoned with salt and pepper and cooked until the mushrooms are tender. Parsley is added before serving.
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The recipe includes garlic, herbs, and alcohol
A mushroom ragout is a French-style stew that is usually cooked slowly until the flavours are rich and robust. It is traditionally made with meat or fish and vegetables, but mushroom ragout is a vegetarian version that uses meaty mushrooms as the main component. The recipe includes garlic, herbs, and alcohol, and can be served in a variety of ways.
Mushroom ragout is a versatile dish that can be served on its own, as a side, or used as a base for other dishes. It can be served over pasta, polenta, mashed potatoes, risotto, or grilled chicken. It can also be used as a filling for pies, tacos, quesadillas, or as a sauce for pasta or omelettes. The dish can be made with a variety of mushrooms, including wild mushrooms, oyster mushrooms, button mushrooms, cremini mushrooms, shiitake mushrooms, or a mix of different types.
To make mushroom ragout, dried mushrooms are soaked in water or vegetable broth to create a mushroom stock. Olive oil is heated in a large saucepan or skillet, and onions, shallots, or celery are added and cooked until tender. Garlic is then added and cooked until fragrant, followed by fresh mushrooms, rosemary, and thyme. The mushrooms are cooked until they start to sweat, and then a pinch of salt and flour are added. The reconstituted dried mushrooms and alcohol, such as wine, are added, and the mixture is cooked until the liquid glazes the mushrooms. The mushroom stock is then added, and the ragout is simmered until the mushrooms are tender and the broth is thick. Finally, salt, pepper, and parsley are added to taste.
The recipe can be made in advance and stored in the fridge for up to 4 days. It can also be frozen in serving-size containers and thawed and served later. Mushroom ragout is a hearty and creamy dish that is full of earthy and savory flavours. It is a versatile and indulgent option that can be enjoyed at any time of the day.
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It can be served with pasta, mashed potatoes, polenta, grilled chicken, or on toast
Mushroom ragout is a French-style, slow-cooked stew that is typically 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 and flavour. It is incredibly versatile and can be served in a variety of ways.
One popular way to serve mushroom ragout is with pasta. The thick and chunky consistency of the ragout makes it an ideal sauce for pasta. It can also be served on polenta, a type of cornmeal porridge that is common in Italian cuisine. Polenta provides a creamy and hearty base for the mushroom ragout, making it a comforting and satisfying dish.
Mushroom ragout can also be served with mashed potatoes or grilled chicken. The ragout adds a burst of flavour to the mashed potatoes, making it a hearty and indulgent dish. When served with grilled chicken, the mushroom ragout can be a tasty sauce or topping, adding moisture and flavour to the dish.
For a quick and easy breakfast option, mushroom ragout can be served on toast. The combination of the creamy ragout and crispy toast makes for a delicious and indulgent start to the day. It can also be served as a side dish or as a filling for pies, tacos, quesadillas, or omelets. With its versatility and rich flavour, mushroom ragout is a great option for those seeking a vegetarian or vegan dish that is both satisfying and tasty.
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Frequently asked questions
Mushroom ragout is a French stew that is usually served in the winter months. It is traditionally made with meat or fish and vegetables, but the vegetarian version replaces meat with mushrooms.
You will need a mix of fresh and dried mushrooms, olive oil, onion, garlic, rosemary, thyme, salt, pepper, flour, and wine. You can also add vegetable broth, butter, and parsley.
First, soak the dried mushrooms in boiling water for 20-30 minutes. Heat olive oil in a pan and add the onion, cooking until tender. Then, add the garlic, fresh mushrooms, rosemary, and thyme. Cook the mushrooms until they start to sweat, then add salt and flour. Stir in the reconstituted dried mushrooms and wine, and cook until the liquid has reduced. Finally, add the mushroom soaking liquid and simmer until the mushrooms are tender.
Mushroom ragout is very versatile and can be served as a gravy, a side dish, a filling for pies or tacos, or as a sauce for pasta, polenta, grilled chicken, or omelets. It can also be served on its own or as a base for risotto.
