Vegan 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.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Sauce
Cuisine: French inspired
Diet: Vegan, Vegetarian
Servings: 8 servings
Calories: 78kcal
- 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)
- ½ cup red wine
- ¼ cup cashews (soaked and blended into a smooth "cream" with 1 cup water)
- 2 tablespoon soy sauce (or tamari)
- 2 tablespoon fresh parsley (chopped)
- Salt and ground black pepper to taste
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.
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