Print

Creamy Mushroom Ragout Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://platedbyemma.com/creamy-mushroom-ragout-recipe/