Mushroom Ragout

This Mushroom Ragout is a deeply flavorful, earthy dish that celebrates the robust taste of mushrooms. By combining dried porcini with fresh cremini or portobello mushrooms, you create a complex umami profile that is both hearty and satisfying. The addition of red onion, garlic, and ripe plum tomatoes provides a sweet and savory balance, while fresh parsley adds a bright finish. Ideal served over polenta or crusty bread, this versatile ragout is perfect for cozy dinners or as a side dish. It is naturally vegan and low in fat, making it a healthy yet indulgent option for mushroom lovers.

Cooking Method: Sautéing

Cuisine: Global

Courses: Side Dishes

Difficulty: Intermediate

Servings: 8

Calories: 5.5

Dietary: Gluten-free, Low-fat, Vegetarian

Description

This Mushroom Ragout is a deeply flavorful, earthy dish that celebrates the robust taste of mushrooms. By combining dried porcini with fresh cremini or portobello mushrooms, you create a complex umami profile that is both hearty and satisfying. The addition of red onion, garlic, and ripe plum tomatoes provides a sweet and savory balance, while fresh parsley adds a bright finish. Ideal served over polenta or crusty bread, this versatile ragout is perfect for cozy dinners or as a side dish. It is naturally vegan and low in fat, making it a healthy yet indulgent option for mushroom lovers.

Ingredients

1 ounce Dried porcini mushrooms
2 tablespoons Diluted balsamic vinegar
1 large Red onion, finely minced
2 small Garlic cloves, finely minced
1 pound Fresh brown mushrooms (cremini or portobello), well-cleaned and sliced
3/4 cup Ripe plum tomatoes, chopped
1 tablespoon Chopped flat leaf parsley
to taste Salt
to taste Freshly ground pepper

Directions

1
Soak dried porcini mushrooms in warm water to cover for at least 45 minutes, or until softened.
2
Carefully remove mushrooms from the liquid and rinse well under cold running water to remove any sand.
3
Roughly chop the softened porcini mushrooms and drain thoroughly.
4
Strain the soaking liquid at least twice through a sieve lined with cheesecloth and reserve the clear liquid.
5
Heat a heavy skillet over medium heat and add a couple of teaspoons of reserved mushroom liquid and the diluted balsamic vinegar.
6
Add the minced red onion and sautÃÂ© until translucent and tender, about 10-15 minutes. Add more mushroom liquid if the onions begin to stick.
7
Stir in the minced garlic, fresh sliced mushrooms, and chopped porcini mushrooms.
8
Reduce heat to low and cook, stirring intermittently, for up to 20 minutes, or until the mushrooms are tender.
9
Add the chopped tomatoes, parsley, salt, and pepper to taste.
10
Continue cooking for another 5 minutes to blend the flavors.
11
Serve hot over slices of polenta.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 5.5kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.2mg1%
Total Carbohydrate 0.8g1%
Dietary Fiber 0.2g1%
Sugars 0.5g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The dried porcini mushrooms are expensive but integral to the dish; they provide an incredible woodsy flavor and aroma that fresh mushrooms alone cannot achieve.

Be sure to strain the soaking liquid carefully to remove any grit or sand that may have been trapped in the dried mushrooms.

This ragout can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Keywords: mushroom, ragout, porcini, vegan, plant-based, umami, earthy, polenta, cremini, portobello, tomato, garlic, onion, herbs, stew, dinner, side-dish, comfort-food

Read it online: https://www.chefs-mate.com/recipe/mushroom-ragout/