• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Browse Recipes
    • Latest
    • By Category
  • Indian Vegan Recipes
  • SUBSCRIBE
Holy Cow Vegan
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Latest recipes
  • Browse by category
  • Indian Vegan Recipes
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ร—

    Home > Healthy Vegan Recipes

    Vegan Mushroom Ragout

    Posted: Jul 21, 2015 ยท Updated: Apr 3, 2022

    Jump to Recipe Pin Recipe

    A tasty, creamy and vegan mushroom ragout made with an assortment of mushrooms and flavored with basil and shallots. A gluten-free recipe.

    Vegan Mushroom Ragout in a bowl with pasta in background.

    This vegan Mushroom Ragout is the perfect accompaniment to pasta or grilled tofu steaks.  It's rich and creamy and full-bodied and will be adored-- I guarantee -- by herbivores and omnivores alike.

    I made this mushroom ragout during our trip this past week to Ocean City, Maryland, a gorgeous beach that's just a two-and-a-half-hour drive from Washington, D.C.. We had rented a condo close to the beach and it had a great kitchen so I could do what I love best -- relax by cooking some good food. Desi and I grew up close to the sea -- he in Madras, me in Bombay -- and we both have great memories of spending our childhoods at the beach with family and friends. But although Jay lived in Bombay all his life before he came to us, he had never actually seen the sea, which is really ironic because you are never really more than a few miles from the sea anywhere in the city.

    Jay at the beach in Ocean City

    It was an amazing experience to see the wonder in his face as he stood in the ocean, holding our hands tight, letting the unpredictable waves lash at his legs. But even more than the sea, he was looking forward to the sand, and making castles in it with his brand new tools. Since he doesn't like doing anything by himself, and he makes friends easily, he soon found a family making a gorgeous sand castle who let him join in. He then wandered around the shoreline looking for sea shells they could decorate the castle with.

    Jay building a sand castle in Ocean City Maryland

    Opie traveled with us to Ocean City because, at 13, he is now too old for us to feel very comfortable about leaving him in daycare or even with a housesitter. He needs to get his medications on time each day, and he gets really unhappy and nervous when he doesn't have us around. Although he wasn't allowed on the beach, he did have a good time napping in the condo (he loved the cool, tiled kitchen floor) and taking slow walks around the parking lot.

    Opie, the world's most exquisite dog, visiting Ocean City Maryland

    On to the Mushroom Ragout, which will, seriously, blow your mind. I love the creamy velvet sauce and the meaty bite of the mushrooms with pasta, but this sauce is so versatile you could serve it over almost anything. I love making this with a variety of mushrooms because I love all of those textures, but you can definitely go with just one kind. I used four: crimini, button, enoki and portobello mushrooms.

    Vegan Mushroom Ragout with corkscrew pasta.

    I know there are many out there who detest mushrooms, but there are some very good reasons why this humble little fungus is considered a superfood and is worth trying. It has potent anti-cancer properties, is chock-full of Vitamin D which is a difficult nutrient to come by in a vegan diet, and is good for your heart. Big bonus, there are many, many varieties of mushroom and each of them is uber-tasty. As you can tell, I have been in love with mushrooms for as long as I can remember and I can't imagine why anyone in their right mind would reject them.

    Here's the recipe. Au revoir!

    Mushroom Ragout in bowl closeup.

    Related recipes

    • Vegan Pasta with Bean Ragout
    • Vegan Mushroom Stroganoff
    • Vegan Lentil and Quinoa Steak
    • Irish Whiskey Tofu Steaks
    • Grilled Tofu Steaks in a Creamy Vegan Cajun Sauce
    • Railway Mushroom Curry
    • Mushroom Spinach Stew
    Corkscrew pasta mixed with vegan mushroom ragout in a bowl with spoon.
    Mushroom Ragout. https://holycowvegan.net

    Vegam Mushroom Ragout

    A tasty, creamy and vegan mushroom ragout made with an assortment of mushrooms and flavored with basil and shallots. A gluten-free recipe.
    5 from 3 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Sauce
    Cuisine: French inspired
    Diet: Vegan, Vegetarian
    Keyword: Vegan mushroom ragout
    Prep Time: 20 mins
    Cook Time: 30 mins
    Total Time: 50 mins
    Servings: 8 servings
    Calories: 78kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 5 cups mushrooms (use any kind or a variety. Chop before using)
    • 1 tablespoon extra virgin olive oil
    • 4 shallots (minced)
    • 4 cloves garlic (minced)
    • 6 large leaves basil (cut into ribbons)
    • ยฝ cup red wine
    • ยผ cup cashews (soaked and blended into a smooth "cream" with 1 cup water)
    • 2 tablespoon soy sauc (or tamari)
    • 2 tablespoon parsley (chopped)
    • Salt and ground black pepper to taste
    Prevent your screen from going dark

    Instructions

    • In a large skillet, heat the olive oil.
    • Add the shallots and garlic and saute until softened and translucent, about five minutes on medium-low heat. Add some salt and ground black pepper as the shallots cook.
    • Add the mushrooms and turn the heat to medium-high. Let the mushrooms express all their liquid and let the liquid evaporate.
    • Turn off the heat, add the red wine, then turn the heat back on.
    • Let the mushrooms cook in the wine until the wine has mostly evaporated. Add the soy sauce or tamari.
    • Add 1 cup of water and stir to mix. Bring the sauce to a boil and let it cook 10 minutes.
    • Add the basil leaves and the cashew cream. Stir well and let the sauce warm through until it just simmers.
    • Turn off the heat and garnish with parsley.
    • Serve hot.

    Nutrition

    Calories: 78kcal | Carbohydrates: 6g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Potassium: 300mg | Fiber: 1g | Sugar: 3g | Vitamin A: 105IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg
    Tried this recipe?Please leave a comment and recipe rating below!
    Follow Holy Cow Vegan on Instagram
    « Cauliflower Curry (Malai Gobi)
    Savory Vegan Cucumber Pancakes »
    • Facebook
    • Twitter
    • Yummly

    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

    Try these recipes next

    Reader Interactions

    Comments

    1. Cherie

      March 01, 2016 at 4:27 am

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

      Reply
      • Vaishali

        March 01, 2016 at 11:09 am

        Hi Cherie, I think it would freeze well, although I haven't tried to.

        Reply
    2. Ana

      January 27, 2016 at 11:42 am

      Absolutely delicious! I'm going to make this often.

      Reply
      • Vaishali

        January 29, 2016 at 12:13 pm

        Ana, so glad you liked it!

        Reply
    3. Anonymous

      January 02, 2016 at 7:35 pm

      We had this on new years eve. It was delicious!

      Reply
    4. Natalya

      August 06, 2015 at 8:37 pm

      This looks great! For how long do you typically soak cashews? And do you use the same water they were soaked in for making paste or different? Never used this before!

      Reply
      • Vaishali Honawar

        August 07, 2015 at 10:29 am

        Soak the cashews for 30 minutes, no more. And yes, do discard the water, rinse the cashews, and add more water to blend.

        Reply
        • Natalya

          August 07, 2015 at 11:25 am

          Thanks so much!

          Reply
    5. Sabitha

      July 25, 2015 at 3:51 pm

      Is there something else I can use to substitute for the cashew cream? I typically don't like mushrooms but this recipe is enticing enough for me to give them another shot!

      Reply
      • Vaishali

        December 15, 2015 at 12:04 pm

        Hi Sabitha, sorry I missed your question earlier. Can you use another nut paste, like almonds? You can try blending some silken tofu but it wonโ€™t give the same richness as the nut paste.

        Reply
    6. Cozinhar Sem Lactose

      July 22, 2015 at 4:39 am

      Sounds wonderful!

      Reply
    7. Athanasia

      July 22, 2015 at 12:31 am

      It looks delicious. I make something pretty much the same but we call it mushroom stroganoff, our substitute for beef stroganoff. That has the creamy sauce. I always think of ragu (Italian) as being tomato based. I do not know of ragout. Is that French?

      Reply
      • Vaishali Honawar

        July 22, 2015 at 11:40 am

        Hi Athanasia, a ragout is French (ragu is Italian) and it's a thick, rich stew with veggies (and sometimes meat) in it. Hope that clears it! ๐Ÿ™‚

        Reply
    8. Gita Jaishankar

      July 21, 2015 at 7:59 pm

      Cute pictures of Jay and Opie...we too went for a short vacation to San Francisco and Yosemite, didn't go to the beach though.....love this recipe Vaishali, must have been tasty and flavorful, going to prepare this without the wine soon ๐Ÿ™‚

      Reply
      • Vaishali Honawar

        July 21, 2015 at 11:12 pm

        Sounds like a lovely vacation, Gita. I haven't been to Yosemite, and look forward to very much some day.

        Reply
    9. geetha

      July 21, 2015 at 9:36 am

      Hi Vaishali,

      This looks delicious.Since some in my family do not drink any wine,is it possible to replace the wine with some other ingredient?Thank you.Jay looks so happy.:) and Opie is super cute.:)

      Reply
      • Vaishali Honawar

        July 21, 2015 at 10:20 am

        Hi Geetha, just skip the wine. You can use vegetable stock instead of plain water in the following step to add more flavor.

        Reply

    Leave a comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

    Trending recipes

    • Vegan Picadillo Tacos
    • Vegan Zucchini Pasta
    • Chickpea Rice
    • Vegan Mushroom Stroganoff
    • Mexican Tofu with Apricots, Chipotle and Tamarind
    • Vegan Swedish Meatballs

    How to make

    • Dosa Recipe | How to Make Perfect Dosai at Home
    • Easy Mushroom Stock
    • Sambar Powder (Sambar Masala)
    • Roti recipe. How to make the softest Roti/Chapati (step by step with video)
    • Healthy Whole Wheat Vegan Puff Pastry (1/2 the fat)
    • Easy Indian Curry Paste for Restaurant-Style Dishes
    • Vegan Mayo
    • How to Make Curry Powder
    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

    Trending recipes

    • Vegan Muffaletta Casserole
    • Cheezy Vegan Mexican Black Bean Casserole
    • Vegan Indian-Spiced Tofu Casserole
    • Lentil Soup
    • Cauliflower Rice Biryani (Keto + Vegan)
    • Easy Vegetable Curry (One-pot, 30 minutes)

    How to make

    • Vegan Instant Pot Yogurt
    • Air Fryer Tofu
    • Ginger Garlic Paste for Indian Recipes | How to make and store it
    • Garam Masala Recipe
    • How to Make a Sourdough Starter (Easy Step by Step Guide)
    • How to make sauerkraut
    • Gluten Free Sourdough Starter
    • Homemade Biryani Masala Spice Mix

    Footer


    ABOUT HOLYCOWVEGAN

    All Recipes
    Recipe Videos
    About Vaishali
    Privacy Policy

    VEGAN INDIAN RECIPES

    Vegan Dal or Dahl Recipes
    Vegan Curry Recipes
    Indian Vegan Desserts

    VEGAN BAKING RECIPES

    Vegan Bread Recipes
    Vegan Sourdough Recipes
    Vegan Cake Recipes
    Vegan Pie Recipes
    Vegan Cookie Recipes


    As an Amazon associate I earn from qualifying purchases. Please read my full disclosure here.

    ยฉ 2022 Holy Cow Vegan