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Photo of mushroom ragout in bowl.
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5 from 8 votes

Mushroom Ragout

A French mushroom ragout with a mix of fresh and dried mushrooms, herbs like rosemary and thyme, and lots of garlic. Serve this versatile vegan stew over pasta or use it as gravy with your favorite entree.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Sauce
Cuisine: French
Diet: Vegan, Vegetarian
Servings: 6 servings
Calories: 132kcal
Author: Vaishali · Holy Cow Vegan

Equipment

Ingredients

  • 1½ cup dried mushrooms (about 1.5 oz)
  • 2 cups boiling water
  • 2 tablespoons extra virgin olive oil
  • 4-6 cloves garlic (minced or put through a garlic press)
  • 1 medium onion (or two shallots, finely chopped)
  • 1 pound cremini mushrooms or button mushrooms (cut into ⅓rd inch slices. Sliced portobello mushrooms are also a great choice)
  • 1 tablespoon fresh rosemary (finely chopped. Substitute with 1 teaspoon dried rosemary)
  • 2 teaspoon fresh thyme (strip leaves from stem, then chop. Substitute with 1 teaspoon dried thyme)
  • 2 tablespoons amaretto liqueur (or ¼ cup white wine)
  • 2 tablespoon unbleached all purpose flour (or gluten-free flour)
  • 1-2 tablespoon vegan butter
  • 2 tablespoon parsley (chopped, for garnish)
  • Salt and ground black pepper to taste
US Customary - Metric

Instructions

Reconstitute the dried mushrooms

  • Soak mushrooms in 2 cups boiling water for 30 minutes to reconstitute them. Strain out the mushrooms and reserve the stock for use later.

Make the mushroom ragout

  • Place olive oil in a pot or Dutch oven and add garlic. Turn on heat to medium and saute the garlic until it begins to color lightly.
  • Add onions to the pot along with some salt and ground black pepper. Saute until the onions are softened, 2-3 minutes.
  • Add the reconstituted, dried mushrooms to the pot and saute a couple of minutes.
  • Stir in the fresh mushrooms and mix well. Mix in the herbs and the liqueur or wine. Cook a couple of minutes until the alcohol has evaporated, leaving only flavor behind.
  • Add flour to the pot and mix until the flour is absorbed into the vegetables and there is no visible flour. Add the stock from the reconstituted mushrooms to the pot. Bring to a boil and simmer for 10 minutes until mushrooms are tender.
  • Stir in the vegan butter, add more salt and ground black pepper to taste, and turn off heat. Garnish the ragout with parsley before serving.

Nutrition

Calories: 132kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Potassium: 499mg | Fiber: 2g | Sugar: 4g | Vitamin A: 154IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg