11 June 2006 ~ 0 Comments

Wild Mushroom Ragout Recipe

Here’s a recipe you can use to accompany a variety of dishes. I have found that it works well with beef, pork, chicken, or lamb. The mushrooms get a lot of flavor from the wine and the broth, and this is a very tasty way to prepare mushrooms.

Total preparation time: 45 minutes


  • 2 table spoon Butter
  • 1/2 table spoon finely chopped garlic
  • 3-4 shallots (makes a generous half cup) finely chopped
  • 4 cups of coarsely chopped mushrooms
  • salt and pepper
  • 1/2 cup red wine (Carbernet Sauvigon works)
  • 1 cup beef broth

First, start off by cleaning the mushrooms and chopping them coarsely. You don’t want to cut them too small as they will shrink quite a bit and it is nice to have something to sink your teeth into once you get to eat them. You can use any mushrooms that you have available. If you can’t find fresh one, you can use dried mushrooms. Just soak them in warm water for 20-30 minutes before starting.

If I can find them, I like to use 1 cup of morels, 1 cup of chanterelles, 1 cup of porcinis, and 1 cup of portabello mushrooms. The nice part about this recipe is that you get to experiment which combination of mushrooms you like best. Tell me what works for you!
Chop the garlic and the shallots.

In a large flat bottom pan, melt 1 table spoon of butter over medium heat. Once the butter is melted, saute the garlic and shallots for about 3 minutes till the shallots get soft.

Add the mushrooms, add salt and pepper and cook for 7 minutes.

Increase the heat to medium high and pour the wine. Cook for 2-3 minutes to reduce the wine to less than half what you put.

Reduce the heat to low, add the broth and simmer for about 25 minutes. Most of the liquid should be gone.
The last step is to add the remaining table spoon of butter and your are now ready to serve and enjoy!

It will reheats nicely so you may prepare in advance.


Leave a Reply