Creamy Mushroom Ragout Recipe

Introduction

This ragout of mushrooms is a rich and comforting dish that brings out the deep, earthy flavors of wild and cremini mushrooms. Perfect for a cozy dinner, it pairs beautifully with mashed potatoes, pasta, or rice for a satisfying meal.

Ingredients

• 1 cup dried wild mushrooms (optional, see notes)
• 1 ½ cups vegetable broth
• 1 white onion, chopped
• 1 celery stalk, finely chopped
• 4 garlic cloves, minced
• 12 oz chopped cremini mushrooms (~4 heaped cups, chopped)
• ½ tsp salt
• ½ tsp thyme
• ½-1 tsp paprika powder
• 1 heaped tbsp sour cream
• ⅓ cup vegetable broth
• 1 tbsp corn starch
• Fresh parsley, to serve

Instructions

1. Step 1: Soak the dried wild mushrooms in 1 ½ cups of vegetable broth. Set aside to rehydrate.
2. Step 2: Heat a drizzle of olive oil in a large saucepan over medium heat.
3. Step 3: Add the chopped onion and celery, sautéing until the onion is golden brown and translucent.
4. Step 4: Stir in the minced garlic and chopped cremini mushrooms. Season with ½ tsp salt.
5. Step 5: Cook the mushrooms over medium-low heat until all released water evaporates, about 10 minutes. Add thyme and paprika powder, stirring to combine.
6. Step 6: Add the soaked wild mushrooms along with the soaking liquid to the pan.
7. Step 7: In a separate jug, dissolve 1 tbsp corn starch in ⅓ cup vegetable broth. Whisk in the sour cream until smooth.
8. Step 8: Pour the sour cream mixture into the mushroom ragout and let it simmer for 3-5 minutes, allowing the sauce to thicken slightly.
9. Step 9: Taste and adjust seasoning with salt and black pepper as needed. Garnish with fresh parsley and serve over mashed potatoes, pasta, rice, or baked potato.

Tips & Variations

• If you can’t find wild mushrooms, you can use all cremini or button mushrooms instead for a simpler option.
• For a dairy-free version, substitute sour cream with coconut cream or a plant-based alternative.
• Adding a splash of white wine when cooking the mushrooms can enhance the depth of flavor.
• Fresh thyme can be used instead of dried for a more vibrant taste.

Storage

Store leftover mushroom ragout in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth or water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the dried wild mushrooms?

Yes, the dried wild mushrooms add a deeper flavor but are optional. Using only fresh cremini mushrooms will still result in a tasty ragout.

Is this dish suitable for vegans?

The recipe as written includes sour cream, but you can easily make it vegan by using a plant-based sour cream or coconut cream instead.

Creamy Mushroom Ragout Recipe

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★★★★★

4.5 from 120 reviews

This Ragout of Mushrooms is a rich and savory dish featuring a medley of wild and cremini mushrooms simmered in a flavorful sauce with onion, celery, garlic, and aromatic spices. Finished with sour cream and a touch of corn starch for smoothness, this ragout is perfect served over mashed potatoes, pasta, rice, or baked potatoes for a comforting and hearty meal.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Mushrooms and Broth

• 1 cup dried wild mushrooms (optional, see notes)
• 1 ½ cups vegetable broth
• 12 oz chopped cremini mushrooms (~4 heaped cups chopped)
• ⅓ cup vegetable broth (for corn starch mixture)

Vegetables and Seasonings

• 1 white onion, chopped
• 1 celery stalk, finely chopped
• 4 garlic cloves, minced
• ½ tsp salt
• ½ tsp thyme
• ½–1 tsp paprika powder

Other Ingredients

• 1 heaped tbsp sour cream
• 1 tbsp corn starch
• Olive oil, for frying (amount approx. 1-2 tbsp)
• Fresh parsley, to serve

Instructions

1. Soak mushrooms: Soak the dried wild mushrooms in 1 ½ cups of vegetable broth and set aside to rehydrate while you prepare the other ingredients.
2. Sauté aromatics: Heat olive oil in a large saucepan over medium heat. Add chopped onion and finely chopped celery, sautéing until the onion turns golden brown and translucent, about 5-7 minutes.
3. Add garlic and mushrooms: Stir in minced garlic and chopped cremini mushrooms. Season with ½ tsp salt. Cook on medium-low heat, frying the mushrooms until all released liquid evaporates, about 10 minutes.
4. Season: Add thyme and paprika powder (start with ½ tsp paprika and increase up to 1 tsp as desired). Stir well to combine flavors.
5. Add soaked mushrooms: Add the soaked mushrooms including the soaking liquid to the saucepan. Stir gently to mix.
6. Prepare thickening mixture: In a separate jug, dissolve 1 tbsp corn starch in ⅓ cup vegetable broth. Then add 1 heaped tbsp sour cream and whisk until fully combined and smooth.
7. Simmer sauce: Pour the corn starch and sour cream mixture into the mushroom ragout. Let it simmer on low heat for 3-5 minutes, stirring gently, until the sauce thickens slightly.
8. Final seasoning: Taste the ragout and adjust seasoning with salt and freshly ground black pepper to your preference.
9. Serve: Garnish with fresh parsley and serve the ragout hot over mashed potatoes, pasta, rice, or baked potatoes.

Notes

• The dried wild mushrooms are optional but add an earthy depth of flavor; if unavailable, use only fresh cremini mushrooms.
• Soaking mushrooms in vegetable broth instead of water enhances the flavor of the ragout.
• Adjust the amount of paprika powder based on your spice preference.
• Use olive oil for a slightly fruity flavor; other neutral oils can be substituted.
• This dish is vegetarian; to make it vegan, substitute sour cream with a plant-based alternative.
• The ragout pairs beautifully with creamy mashed potatoes but is equally delicious on rice, pasta, or baked potatoes.

Keywords: mushroom ragout, vegetarian mushroom recipe, creamy mushroom stew, cremini mushroom dish, wild mushrooms ragout