Recipes

Mixed Mushroom Ragout

Name: Mixed Mushroom Ragout
Total time: 45 min
Ingredients: 1/4 cup vegetable oil; 1 pound shiitake mushrooms—stems discarded, caps sliced 1/4 inch thick; Salt and freshly ground pepper; 1 pound mixed mushrooms such as cremini, sliced 1/8 inch thick, and oyster mushrooms, caps quartered; 1 medium onion, finely diced; 2 garlic cloves, minced; 1/4 cup dry white wine; 1 cup chopped canned tomatoes, drained; 1/2 cup unsweetened coconut milk; 1 tablespoon Dijon mustard; 1 tablespoon harissa; 2 teaspoons white or blond miso; 1 tablespoon golden raisins (optional); 1 tablespoon capers; 1/2 cup chicken stock

5.0

(2,846)

3 Reviews

Stephanie Izard's rich, chunky mushroom ragout is great on everything from seared halibut to sautéed scallops and pasta. Use vegetable stock instead of chicken stock for a great vegan sauce. More Mushroom Dishes

By

Stephanie Izard

Updated on October 9, 2019

Mixed Mushroom Ragout — Photo: © David Malosh

Total Time:

45 mins

Yield:

4 cups

Ingredients

1/4 cup vegetable oil
1 pound shiitake mushrooms—stems discarded, caps sliced 1/4 inch thick
Salt and freshly ground pepper
1 pound mixed mushrooms such as cremini, sliced 1/8 inch thick, and oyster mushrooms, caps quartered
1 medium onion, finely diced
2 garlic cloves, minced
1/4 cup dry white wine
1 cup chopped canned tomatoes, drained
1/2 cup unsweetened coconut milk
1 tablespoon Dijon mustard
1 tablespoon harissa
2 teaspoons white or blond miso
1 tablespoon golden raisins (optional)
1 tablespoon capers
1/2 cup chicken stock

Directions

In a large skillet, heat 2 tablespoons of the oil. Add the shiitake and season with salt and pepper. Cover and cook over moderate heat, stirring, until tender and starting to brown, about 7 minutes. Transfer to a bowl.
Heat 1 tablespoon of the oil in the skillet. Add the mixed mushrooms and cook over moderately high heat until any liquid has evaporated and the mushrooms start to brown, 5 minutes. Add the onion and remaining 1 tablespoon of oil; season with salt and pepper. Cover and cook over moderate heat, stirring, until the onion is softened, 5 minutes. Add the garlic, cover and cook over low heat, stirring a few times, until fragrant, 2 minutes. Add the wine and cook for 2 minutes. Add the tomatoes and simmer for 4 minutes.
In a bowl, whisk the coconut milk, mustard, harissa and miso. Add to the skillet with the shiitake, raisins, capers and stock. Simmer over low heat, stirring, until thickened, about 4 minutes. Season with salt and pepper.