Mushroom Ragout


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Mushroom Ragout


This tasty side goes well with our Barbecued Traditional Prime Rib.

  • Serves: 6
  • Course: Dinner


  • 2-3 tbsp olive oil (30–45 ml)
  • 1/2 lb portobello mushrooms, thinly sliced (250 g)
  • 1 lb assorted mushrooms (shiitake, white, brown) sliced (500 g)
  • kosher or sea salt and freshly ground pepper
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 tbsp fresh thyme, rosemary, or tarragon, finely chopped (15 ml) (or 1 tsp/5 ml dried thyme, 
rosemary, or tarragon)
  • Pinch hot pepper flakes
  • 1 cup beef or vegetable stock (250 ml)
  • 1 tbsp balsamic vinegar (15 ml)
  • 1 tbsp flat-leaf parsley, finely 
chopped (15 ml)


  1. Heat about 1 tbsp (15 ml) of the oil in a large, heavy frying pan over medium-high heat. Add half of the mushrooms and cook, tossing over the heat until lightly browned and almost tender. Season, scrape into a bowl, and set aside. Repeat with the remaining mushrooms, adding more oil as required.
  2. Heat another tbsp oil in the pan, add onion, and cook until soft and lightly browned. Add garlic, herbs, pepper flakes, and seasoning. Cook for 2–3 minutes before stirring in stock
  3. Return mushrooms and any collected juices to the pan. Stir all together, lower heat, and simmer for a couple of minutes to blend the flavours. Taste, add vinegar, and adjust seasoning. Stir in parsley.
  4. Tip:

    - If your family likes a thicker sauce: Blend together 1 tsp each of soft butter and flour to make a beurre manié. Sprinkle small pieces of this paste into the hot liquid at the beginning of Step 3, whisk to combine, and bring to a boil.

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Jane Rodmell