Mushroom Ragoût Recipe (2024)

By Martha Rose Shulman

Mushroom Ragoût Recipe (1)

Total Time
1 hour 15 minutes
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I like to use this as a gravy at Thanksgiving, instead of actual gravy, but that is far from its only use. I serve it on its own, as a side dish, as the base for a risotto and a filling for a pie, taco and quesadilla, as a sauce for pasta and an omelet filling. You can make it with all wild mushrooms for a splurge, with some wild mushrooms, or with a mix of cultivated oyster mushrooms (much less expensive than wild mushrooms like chanterelles) and button or creminis. Make this big batch and use it for lots of other dishes throughout the week.

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Yield:6 to 8 servings

  • 1ounce (about 1 cup) dried mushrooms, preferably porcinis
  • 2tablespoons extra virgin olive oil
  • 2shallots or ½ medium onion, finely chopped
  • 2garlic cloves, minced
  • 1pound white or cremini mushrooms, cleaned, trimmed, and quartered or sliced ½ inch thick
  • 1pound wild mushrooms, trimmed and brushed clean, or oyster mushrooms, trimmed and torn into pieces if very large
  • Salt to taste
  • 2teaspoons all-purpose flour
  • ½cup dry white wine such as sauvignon blanc or pinot grigio
  • 2teaspoons chopped fresh rosemary or 1 teaspoon dried
  • 2teaspoons chopped fresh thyme
  • Freshly ground pepper
  • 2 to 4tablespoons finely chopped flat-leaf parsley

Ingredient Substitution Guide

Nutritional analysis per serving (8 servings)

93 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 3 grams protein; 357 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Mushroom Ragoût Recipe (2)


  1. Step


    Place the dried mushrooms in a pyrex measuring cup or a bowl and pour on 2 cups boiling water. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Save the liquid. Squeeze the mushrooms over the strainer and rinse until they are free of sand. Chop coarsely.

  2. Heat the olive oil over medium heat in a large, heavy skillet or a wide saucepan and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, until fragrant, then add the fresh mushrooms, rosemary and thyme, and turn up the heat slightly. Cook until the mushrooms begin to sweat, then add a generous pinch of salt. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften and sweat. Add the flour and continue to cook the mushrooms, stirring, until they have softened a little more and you can no longer see the flour, about 2 minutes. Add the reconstituted dried mushrooms and the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, about 5 minutes. Stir in the dried mushroom soaking liquid, bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper and the parsley, taste and adjust salt.


  • Advance preparation: The ragoût can be made up to 3 or 4 days before you wish to serve it. Keep in the refrigerator. Reheat gently on top of the stove.
  • You may omit the flour if you cannot tolerate gluten. The sauce will not be as gravy-like.



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Cooking Notes


FLAVOR ALERT...note some people are saying this is rather bland, I always, caramelize 1/2 of the fresh mushrooms first and build a fond on the pan then proceed from there.


I, too, noted the lack of complex flavor, but after a few days in the refrigerator, the flavors matured and the herb notes became more pronounced. Perhaps making this a few days in advance of serving would produce a more rounded ragout.


I love mushrooms and this dish was great, for me. I followed the recipe and it turned out well. I left it covered for about 15 minutes while I did last minute prep for other dishes, with no issues. I agree with Lori that it could use more herbs. I served it with microwave soft polenta (another M.R. Shulman recipe) and some parmesan reggiano. I am amazed at the depth of flavor and richness in this dish considering it has only 2 tablespoons of oil. A wonderful recipe!!


Just a note, in Step 1 I think it should say to save the dried mushroom soaking liquid, as it's called for in Step 2.


Instead of red wine, I use sherry. Then a very little bit of shoyu, for umami. It is remarkable.


After reading the reviews, I knew I had to amp flavor. I added a tbsp of tomato paste for umami, and used broth when reconstituting the mushrooms. Also doubled the amount of thyme and rosemary.

Creating a fond in the pan was also very helpful. I dry-seared the sliced creminis until they started giving up some of their liquid. Removed and added olive oil, to create a creamy, flavorful pan sauce, to which I added my shallots and garlic. Came out rather well.


I made this years ago using fresh sh*taki mushrooms, red wine, and more rosemary as you suggested. The red brings out more of the wild mushroom flavors.

Olivia Jennings

I've made this and loved it. My question is, can it be frozen? I'm cooking in advance for family, who will descend on us in about 10 days.


Forget the dried mushrooms! Use a bit of Minor's Demi Glace for extra flavor, and add left over bits and pieces from a roast chicken (great use for wings and legs) to add a bit more flavor.

If calories are not a huge problem, add a bit of heavy cream at the end. Serve over a toasted English Muffin and one has a delicious, quick dinner!


Very tasty and versatile. I used fresh shiitakes and dried oyster mushrooms from my local mushroom farm along with store bought organic creminis. I probably added more shallots using up what I had on hand. I didn't have fresh herbs so I ground a generous amount of dried herbs de provence -- and then added extra chopped parsley to make up for the lack of other fresh herbs. The result had plenty of flavor!

Munjoy fan

I make this with red wine instead of white-red wine and mushrooms are a magic combo. Also, my Italian grocery sells big bags of dried wild mushrooms--much less expensive. Finally, I add a tablespoon of cream at the end. Served over a piece of toast as an open sandwich it makes a divine meal, especially with a small green salad on the side.


The fresh herbs definitely increase the earthy flavor. I tend to add more than called for, especially the rosemary. It does improve with a day in the refrigerator but is very good right out of the pan also.

Beth Arnold

After a few days in the refrigerator, the flavors matured & the herb notes became more pronounced. Making this a few days in advance of serving will produce a more rounded ragout.

Great! I followed the recipe & it turned out well. I left it covered for about 15 minutes while I did last minute prep for other dishes, with no issues. It could use more herbs. I served it with microwave soft polenta & some parmesan reggiano. I am amazed at the depth of flavor & richness in this dish.


Had 1/3 of a 2 lb basket of white mushrooms from the reduced table that my wife bought. Jacques Pepin was right. "Old mushrooms develop more flavor... Don't throw them out".

Used herbs de provence (no rosemary) and red wine... Guess what! Absolutely yummy and just like the simple sauteed mushroom I've been making for years to serve with steak.....


After reading others’ notes, I took a few extra measures to ensure non-blandness: I subbed in shallot confit for the raw shallots, I soaked the porcini in broth instead of water, and I added 2 T. of tomato paste right before the wine. I also increased the rosemary and thyme a bit. The resulting dish was an umami explosion with great depth of flavor and silkiness. I did need and add a little more liquid overall, both when I added the soaking liquid to the pan and when I added the wine.


I combined this recipe with Nigella Lawson recipeUsed dry sherry and chicken broth.


A friend gifted me a crate of baby bell mushrooms. I made this again, along with other dishes. This is awesome. The 2nd time I left out the flour and only used one type of mushroom. But man, is this good. I’ll have it for breakfast on toast. Yummmmmmm


Before I sauté mushrooms I always drizzle and toss them with a bit of soy sauce and Asian sesame oil. It really boosts the flavor.


Omg. I could swim in this. So delicious!!


My dried mushrooms are always chewy even after soaking. I just use fresh; mushroom broth can stand in for the soaking water if needed.


I substituted 4TB of balsamic vinegar for the white wine. Added nice tone of acidity and was perfect in the mushroom tart.


What a fantastic recipe! I added in some wild rice and have been using this for everything from pancakes to Omelette stuffing to a side dish with meat. Highly recommend trying this recipe. It's going to become a stable in my kitchen.


Has anyone frozen leftovers of this dish? Results?


We grew oyster mushrooms and made this with our first harvest. It was delicious. The only thing I did differently was add a squeeze of lemon before serving. Served it over creamy polenta.

phoebe in MB

Per the ATK method I microwaved the fresh chopped mushrooms 6 mins on high, stirring twice, then strained the juice. Dry sautéed them then caramelized some tomato paste before adding oil and aromatics. Used juice instead of broth. Created deep flavor.


I used no dried mushrooms. My previous experience with dried mushrooms is that the flavor mostly seeps into the reconstituting water, and the reconstituted mushrooms are on the tough side, I didn't want to risk a flavorless product at a holiday meal. I used mostly cremini and portobello.

John L. Ghertner

With a plethora of shiitake mushrooms from my own mushroom logs, we make something similar to this regularly. I use a big handful of dried mushrooms, chopped up fine and add it as a powder with some small chunks to whatever I am making. No time soaking needed and it leaves a more robust mushroom flavor. We use a similar recipe on polenta, in a tomato sauce for everything, in tacos, with potatoes…. Also a lot of thyme alone really makes it special.


Changed a couple of things thanx to the suggestions below - used a combo of Maitake & crimini mushrooms (plus dried porcini), added a little more rosemary & thyme, added a veggie broth "dadi" in the dried mushroom soaking water, used red wine instead of white, and added a Tblsp of tomato paste. Came out GREAT! Served it over hot polenta. Added a green salad and made a perfect dinner!


I made this ragout for the recommended tart this summer and it came out excellent. Next up: add to my traditional red stew recipe ... I think it will serve as a great base. I have herbs from the college gardens! Sage!


I find reconstituted mushrooms rubbery - I prefer to grind them to a powder and add them to the dish when other liquid goes in.

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Mushroom Ragoût Recipe (2024)


What is the difference between ragout and ragù? ›

Bolognese, for example, falls under the ragù umbrella. Ragout, on the other hand, is a slow-cooked French-style stew that can be made with meat or fish and vegetables — or even just vegetables. You can eat it on its own, or with a starch like polenta, couscous, or pasta.

What is ragout sauce? ›

Ragù is a meat-based sauce, typically served with pasta. Traditionally, pieces of meat (often beef, pork, game, or even horse), are cooked on a low heat in a braising liquid (this is usually tomato or wine-based) over a long period of time.

What does ragù mean in cooking? ›

ra-ˈgü rä- plural ragùs also ragus. : a hearty, seasoned Italian sauce of meat and tomatoes that is used chiefly in pasta dishes and that is typically made with ground beef, tomatoes, and finely chopped onions, celery, and carrots.

Can I freeze a mushroom sauce? ›

TO STORE: Store leftover mushroom sauce in an airtight container in the refrigerator for 3 to 4 days. TO REHEAT: Warm the sauce in a saucepan set over medium-low heat or microwave it until it's warmed through. TO FREEZE: Transfer the mushroom sauce to an airtight container or freezer bag and freeze for up to 3 months.

Why do Italians put milk in ragù? ›

It sounds unconventional to use milk in a meaty red sauce, but upon further investigation, it makes total sense why Italians swear by it. According to our Food Director Amira, not only does milk add a rich flavour to the bolognese, but it also “helps cut through the acidity of the tomatoes and red wine”.

What do Italians call ragù? ›

Ragù (note the accent) is an Italian word, denoting a class of pasta sauces obtained by slow-cooking minced meat and/or vegetables. The word is the adaptation to Italian of the French word ragoût, which refers to many dishes obtained by slow-cooking small pieces of meat, fish, or vegetables.

What is the English term for ragout? ›

A ragout is essentially the same as a stew, except that most recipes for ragout are originally French, and often the meat and vegetables are cut into smaller pieces than in a typical stew.

What pasta is best for ragout? ›

I prefer a broad pasta noodle like pappardelle, fettuccini, or tagliatelle. You could also do rigatoni, gnocchi, or cavatappi. If you don't want to serve your beef ragu over pasta, any other grain could work (like polenta!) or you could even serve it over mashed potatoes. What beef cut is best for ragu?

What are the ingredients in ragù traditional sauce? ›

RAGÚ® Hearty Traditional spaghetti sauce simmers with extra tomatoes, flavorful herbs and seasonings to make a thick, traditional blend that works with any dish. Ingredients: Tomato Puree (Water, Tomato Paste), Olive Oil, Salt, Sugar, Dehydrated Onions, Spices, Natural Flavors.

Do Italians put sugar in ragu? ›

Traditionally, Italians do not add sugar to their pasta sauce. Italian cuisine emphasizes the natural sweetness of ripe tomatoes and the balanced flavors derived from fresh herbs, garlic, onions, and quality olive oil.

How do Italians eat ragu? ›

Traditional service and use. In Bologna ragù is traditionally paired and served with tagliatelle made with eggs and northern Italy's soft wheat flour. Acceptable alternatives to fresh tagliatelle include other broad flat pasta shapes, such as pappardelle or fettuccine, and tube shapes, such as rigatoni and penne.

What is a ragu vs Bolognese? ›

Ragu sometimes includes vegetable chunks, properly prepared Bolognese does not. Ragu typically uses red wine, while Bolognese calls for white. Bolognese uses very little tomato, while ragu sauces often feature tomatoes for most of the sauce's bulk.

How do you thicken mushroom sauce? ›

Knead equal parts of room temperature butter and flour together. Add slowly to your boiling sauce, while whisking, until the desired thickness is reached.

Is it OK to reheat mushroom sauce? ›

Creamy Garlic Mushroom Sauce Reheating Instructions

Place the sauce in a pan over medium heat, gently heat, and stir until hot throughout, adding a splash of cream to freshen it up. Don't microwave. The inconsistent and harsh heat will split the sauce.

How do you thicken mushroom sauce without cornstarch? ›

6 Ways to Thicken Sauce Without Cornstarch
  1. Reduce the sauce. Simmering your sauce over low heat will cause the water in the sauce to evaporate and the sauce to naturally thicken. ...
  2. Add egg yolks. ...
  3. Prepare a roux. ...
  4. Make a beurre manié. ...
  5. Add pureed vegetables. ...
  6. Use another thickening agent.
Jan 18, 2022

What is the difference between a traditional ragù and a ragu alla bolognese? ›

Even though both are considered meat sauces and are thusly chunky, ragù is more like a thick tomato sauce with recognizable bits of ground beef within it. Bolognese, though, is creamier and thicker because it is made with milk. It is not considered to be a tomato sauce.

How do Italians eat ragù? ›

Traditional service and use. In Bologna ragù is traditionally paired and served with tagliatelle made with eggs and northern Italy's soft wheat flour. Acceptable alternatives to fresh tagliatelle include other broad flat pasta shapes, such as pappardelle or fettuccine, and tube shapes, such as rigatoni and penne.

What is an example of ragout? ›

Celery ragout is cooked in bouillon seasoned with salt, nutmeg and pepper. Cucumber ragout is made with velouté sauce. One ragout is made with madeira, chestnuts and chipolata sausages cooked in bouillon with espagnole sauce.

What sauce is the same as ragù? ›

Bolognese sauce is actually a form of ragù, meaning that they both start from the same basic recipe. In fact, Bolognese's official name is ragù alla bolognese or, in English, Bologna-style ragù. While the two sauces do share many common traits, they're not exactly the same thing.

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