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Mushroom Ragout. https://holycowvegan.net
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5 from 1 vote

Vegam Mushroom Ragout

Vegan, gluten-free recipe for a creamy mushroom ragout
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Sauce
Servings: 8 servings


  • 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
  • ½ cup red wine
  • ¼ cup cashews soaked and blended into a smooth "cream" with 1 cup water
  • 2 tbsp soy sauce or tamari for gluten-free eaters
  • ¼ cup chopped parsley
  • 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.