Mushroom Ragout.
Mushroom Ragout
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Vegan, gluten-free
Course: Sauce
Servings: 8 servings
Author: Holy Cow! Vegan Recipes
  • 5 cups mixed chopped mushrooms
  • 1 tbsp extra virgin olive oil
  • 4 shallots minced
  • 4 cloves of garlic minced
  • 6 large leaves of basil cut into ribbons
  • 1/2 cup red wine
  • 1/4 cup cashews soaked and blended into a smooth "cream" with 1 cup water
  • 2 tbsp soy sauce or tamari for gluten-free eaters
  • 1/4 cup chopped parsley
  • Salt and ground black pepper to taste
  1. In a large skillet, heat the olive oil.
  2. 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.
  3. Add the mushrooms and turn the heat to medium-high. Let the mushrooms express all their liquid and let the liquid evaporate.
  4. Turn off the heat, add the red wine, then turn the heat back on.
  5. Let the mushrooms cook in the wine until the wine has mostly evaporated. Add the soy sauce or tamari.
  6. Add 1 cup of water and stir to mix. Bring the sauce to a boil and let it cook 10 minutes.
  7. Add the basil leaves and the cashew cream. Stir well and let the sauce warm through until it just simmers.
  8. Turn off the heat and garnish with parsley.
  9. Serve hot.