mushroom ragout

This is not your typical spaghetti and meatballs. Venison elevates the dish to new heights, with a brandy and cream sauce to coat thick strands of tagliatelle.

Venison meatball and wild mushroom ragout

tbs sunflower oil

onion, finely chopped

garlic cloves, crushed

dill,

venison mince

fresh white breadcrumbs

egg, lightly beaten

Dijon mustard

unsalted butter

mushrooms

tsp sweet smoked paprika

tomato paste and plain flour

beef stock

(80 milliliters) brandy

sour cream

tagliatelle

tbs poppyseeds

tbs chopped flat-leaf parsley leaves

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Slow-cooked mushroom ragout with red wine, garlic and herbs is a delicious vegetarian dish served over creamy polenta.

Mushroom ragout with creamy polenta

water

polenta

cream

tbsp butter

butter

kg (2lbs) mushrooms (sliced

garlic

thyme

red wine

tomato passata

tomato paste

soy sauce

cream ((optional))

salt and pepper (to taste

To make the polenta, bring salted water to a boil over medium-high heat. Whisk in the polenta and continue whisking until it starts to thicken. Reduce the heat to low and cover. Allow to cook for 10 minutes then stir in the cream and butter and cook for another 10 minutes on low. Turn off the heat and allow to steam for anything from 5-30 minutes. Before serving, stir one final time and add more butter if preferred. 

In a large, deep pan, cook sliced mushrooms with garlic and thyme until the mushroom liquid has reduced and the mushrooms start to brown. 

Pour the red wine into the pan and allow to reduce by half before adding the tomato passata and paste.

Pour in the soy sauce and season to taste then allow to simmer for 10 minutes on low heat.

Add the cream, if using, and allow to simmer for another minute or two. 

Taste and adjust seasoning as necessary then serve the ragout over creamy polenta.

A French mushroom ragout with a mix of fresh and dried mushrooms, herbs like rosemary and thyme, and lots of garlic. Serve this versatile vegan stew over pasta or use it as gravy with your favorite entree.

Mushroom Ragout

mushrooms ((about 1.5 oz))

extra virgin olive oil

garlic ((minced

onion ((or two shallots, finely chopped))

cremini mushrooms mushrooms mushrooms

rosemary ((finely chopped. Substitute with 1 tsp dried rosemary))

amaretto liqueur ((or ¼ cup white wine))

tbsp unbleached all purpose flour ((or gluten-free flour))

parsley

Salt and black pepper

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

Reconstitute the dried mushrooms

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.

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

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

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.

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.

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.

Make the mushroom ragout

Made this for dinner yesterday, and there were no leftovers. It was just my husband and me but we LOVED it! Thanks for another fantastic recipe, Vaishali!!!

This is SO delicious!  I wonder how it would freeze.  Has anyone tried cooking up a big batch and freezing?

A flavorful saucy oven baked ragout with juicy roasted mushrooms and white beans. The addition of olives, lemon and rosemary gives this recipe a stand out flavor and there is minimal work involved. The ragout itself is vegan, but crumbled feta is the perfect topping if you don&#39;t need it to be dairy free.

White Bean & Mushroom Ragout

olive oil

tsp balsamic vinegar

oz chestnut mushrooms (de-stemmed and wiped clean)

onion

garlic (crushed)

tsp cumin

tsp cinnamon

Kalamata olives (chopped)

rosemary (chopped)

oz canned white beans (drained)

oz canned diced or chopped tomatoes

lemon

kale

feta cheese (optional topping)

Heat the oven to 200C / 400F.

First, prepare the mushrooms and onions for roasting.Arrange the whole mushrooms and sliced onion in a wide shallow casserole dish. Try to keep the onions in their half-moon shapes rather than breaking up the individual slices, this will slow down their cooking time to align better with the mushrooms.The pan should be pretty much full, but still have the ingredients in one single layer. Drizzle with olive oil and balsamic vinegar. Add salt and pepper to taste.

Place in the oven for 20 minutes, or until the mushrooms are browned and reduced and the onions are soft and browning at the edges.

Next, we will add the garlic, rosemary and spices.Ensure you have  everything measured out and ready to go, then remove the pan from the oven and very quickly mix in the garlic, rosemary, cumin and cinnamon. The residual heat in the pan will soften the garlic and bring out all the fragrances.

Add the olives, canned tomatoes and white beans. Add a good amount of salt and pepper to taste. Mix through, cover, and place back in the oven for at 30 more minutes.

Add the kale and zest about 1/3rd of the lemon into the pan (about one teaspoon of zest). Give it all a good stir, cover it up again and place back in the oven for 5 more minutes to give the kale a chance to soften up.You can then cut the lemon into wedges for serving.

Serve!Scatter with feta (if using) and add lemon wedges for squeezing, then serve with bread or cooked grains.

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Top 4 mushroom ragout recipes from across the web

The most viewed mushroom ragout recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Venison meatball and wild mushroom ...

Mushroom ragout with creamy polenta

Mushroom Ragout

White Bean & Mushroom Ragout

The most viewed mushroom ragout recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine