📝 About This Recipe
This luxurious Mushroom Ragout is a masterclass in plant-based depth, coaxing intense, meaty flavors from a medley of forest fungi. Slow-simmered with aromatic shallots, nutty dry sherry, and a touch of bright lemon, it transforms humble mushrooms into a sophisticated centerpiece. Whether spooned over creamy polenta or tossed with pappardelle, this dish celebrates the earthy, savory complexity that only properly seared mushrooms can provide.
🥗 Ingredients
The Mushroom Medley
- 1 pound Cremini (Baby Bella) Mushrooms (cleaned and quartered)
- 8 ounces Shiitake Mushrooms (stems removed, caps sliced)
- 6 ounces Oyster Mushrooms (torn into bite-sized pieces)
- 1/2 ounce Dried Porcini Mushrooms (rehydrated in 1 cup hot water, liquid reserved)
Aromatics and Base
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 2 tablespoons Unsalted Butter (use vegan butter for a fully plant-based version)
- 3 large Shallots (finely minced)
- 4 Garlic Cloves (thinly sliced)
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
- 1 teaspoon Fresh Rosemary (finely minced)
Deglazing and Sauce
- 1/2 cup Dry Sherry (or a dry white wine like Sauvignon Blanc)
- 1/2 cup Vegetable Stock (low sodium)
- 1 tablespoon Tomato Paste (for richness and color)
- 1 teaspoon Soy Sauce or Tamari (the secret umami booster)
- 1/2 tablespoon Lemon Juice (freshly squeezed)
- Kosher Salt and Black Pepper (to taste)
- 1/4 cup Flat Leaf Parsley (chopped for garnish)
👨🍳 Instructions
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1
Begin by rehydrating the dried porcini mushrooms in 1 cup of boiling water for 15 minutes. Once soft, chop them finely and strain the soaking liquid through a coffee filter or fine mesh sieve to remove any grit. Reserve the liquid.
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2
Heat a large, wide skillet or Dutch oven over medium-high heat with 2 tablespoons of olive oil. It is crucial the pan is hot before adding the mushrooms.
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3
Add the cremini and shiitake mushrooms in a single layer. Do not crowd the pan; work in batches if necessary. Let them sear undisturbed for 4-5 minutes until they develop a deep, golden-brown crust.
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4
Add the oyster mushrooms and the chopped porcini to the pan. Stir and cook for another 3-4 minutes. The mushrooms will release moisture and then begin to brown again.
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5
Lower the heat to medium. Add the remaining tablespoon of olive oil and the butter. Once the butter is foaming, stir in the minced shallots.
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6
Sauté the shallots for 3 minutes until translucent and soft. Add the garlic, thyme, and rosemary, cooking for just 1 minute until fragrant but not browned.
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7
Clear a small space in the center of the pan and add the tomato paste. Cook the paste for 2 minutes, stirring constantly, until it turns a dark brick red.
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8
Pour in the dry sherry to deglaze the pan. Use a wooden spoon to scrape up all the 'fond' (the flavorful brown bits) from the bottom of the skillet.
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9
Add the reserved porcini soaking liquid, vegetable stock, and soy sauce. Bring the mixture to a gentle simmer.
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10
Reduce the heat to low and let the ragout simmer for 10-12 minutes. The liquid should reduce by half, becoming glossy and slightly thickened.
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11
Stir in the lemon juice to brighten the flavors. Taste and season with kosher salt and a generous amount of freshly cracked black pepper.
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12
Remove from heat and stir in the fresh parsley. Serve immediately while piping hot.
💡 Chef's Tips
Don't wash your mushrooms under running water; they act like sponges. Use a damp paper towel to wipe them clean to ensure they sear rather than steam. Resist the urge to stir the mushrooms constantly. The best flavor comes from the 'Maillard reaction' which requires direct, prolonged contact with the hot pan. If the sauce is too thin, whisk a teaspoon of cornstarch into the vegetable stock before adding it to the pan. For an extra velvety finish, stir in a splash of heavy cream or cashew cream right at the very end.
🍽️ Serving Suggestions
Serve over a bed of creamy, buttery polenta for the ultimate comfort meal. Spoon generously over toasted sourdough crostini rubbed with a raw garlic clove for an elegant appetizer. Toss with wide ribbons of pappardelle pasta and a shower of freshly grated Parmesan cheese. Pair with a glass of earthy Pinot Noir or a dry, nutty Oloroso Sherry to complement the fungi's depth.