Mushroom Ragout

Sautéed with shallots and simmered in dry white wine, these tender mushrooms are the perfect pairing with braised duck legs and pan-crisped spaetzle. Be sure to cook the mushrooms in batches; each type cooks differently, and the cook times are crucial to preserve the texture of each variety. Don’t stir the mushrooms too frequently while cooking to allow them to develop deep color and flavor.

Total Time:
25 mins


  • 1 pound fresh cremini mushrooms

  • 1 pound fresh oyster mushrooms or hen-of-the-woods mushrooms

  • 6 tablespoons extra-virgin olive oil, divided

  • 1/2 cup finely chopped shallots, divided

  • 2 teaspoons kosher salt, divided, plus more to taste

  • 1 teaspoon black pepper, divided, plus more to taste

  • 1/2 cup (4 ounces) dry white wine, divided


  1. Clean mushrooms thoroughly, keeping each variety separate. Cut large mushrooms into bite-size pieces; leave small mushrooms whole.

  2. Heat 3 tablespoons oil in a large skillet over high. Add cremini mushrooms; cook, stirring occasionally, until creminis are golden brown and tender, 8 to 12 minutes. Add 1/4 cup shallots, 1 teaspoon salt, and 1/2 teaspoon pepper; cook, stirring constantly, until shallots are softened, about 45 seconds. Add 1/4 cup wine; cook, stirring often, until liquid has completely evaporated, about 1 minute. Transfer cremini mixture to a large bowl; do not wipe skillet clean. Repeat process using remaining oil, oyster mushrooms, shallots, salt, pepper, and wine.

  3. Stir together both mushroom varieties in a bowl; season with salt and pepper to taste. Serve warm.

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