Step 1

Soak mushrooms in 2 cups boiling water for 30 minutes to reconstitute them. Strain out the mushrooms and reserve the stock for use later.

Step 2

Place olive oil in a pot or Dutch oven and add garlic. Turn on heat to medium and saute the garlic until it begins to color lightly.

Step 3

Add onions to the pot along with some salt and ground black pepper. Saute until the onions are softened, 2-3 minutes.

Step 4

Add the reconstituted, dried mushrooms to the pot and saute a couple of minutes.

Step 5

Stir in the fresh mushrooms and mix well. Mix in the herbs and the liqueur or wine. Cook a couple of minutes until the alcohol has evaporated, leaving only flavor behind.

Step 6

Add flour to the pot and mix until the flour is absorbed into the vegetables and there is no visible flour. Add the stock from the reconstituted mushrooms to the pot. Bring to a boil and simmer for 10 minutes until mushrooms are tender.

Step 7

Stir in the vegan butter, add more salt and ground black pepper to taste, and turn off heat. Garnish the ragout with parsley before serving.