Recipes Mixed Mushroom Ragout 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 Stephanie Izard A 2011 F&W Best New Chef, Stephanie Izard is the chef of Girl & the Goat in Chicago. The season 4 winner of "Top Chef" and 2013 James Beard Award winner for Best Chef: Great Lakes, she also helms Little Goat, Duck Duck Goat, and Cabra, Food & Wine's Editorial Guidelines Updated on October 9, 2019 Print Rate It Share Share Tweet Pin Email 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. Rate it Print