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Creamy Mushroom Ragout Recipe

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This hearty Ragout of Mushrooms features a medley of wild and cremini mushrooms simmered in a flavorful vegetable broth with onions, celery, garlic, and aromatic spices. Enriched with sour cream and thickened with cornstarch, this comforting dish is perfect served over mashed potatoes, pasta, rice, or baked potatoes for a satisfying vegetarian meal.

  • Total Time: 25 minutes
  • Yield: 2 servings

Ingredients

Mushrooms

  • 1 cup dried wild mushrooms (optional, see notes)
  • 12 oz chopped cremini mushrooms (~4 heaped cups chopped)

Vegetables & Aromatics

  • 1 white onion, chopped
  • 1 celery stalk, finely chopped
  • 4 garlic cloves, minced

Liquids & Broths

  • 1 ½ cups vegetable broth
  • ⅓ cup vegetable broth (for cornstarch mixture)

Seasonings & Others

  • ½ tsp salt (plus more to taste)
  • ½ tsp thyme
  • ½-1 tsp paprika powder
  • 1 heaped tbsp sour cream
  • 1 tbsp cornstarch
  • fresh parsley (for garnish)
  • olive oil (for sautéing, quantity as needed)

Instructions

  1. Soak the Dried Mushrooms: Place the dried wild mushrooms in a bowl and soak them in 1 ½ cups of vegetable broth. Set this aside to rehydrate while you prepare the other ingredients.
  2. Sauté the Aromatics: Heat some olive oil in a large saucepan over medium heat. Add the chopped onion and celery and sauté until the onion becomes golden brown and translucent, about 5-7 minutes.
  3. Add Garlic and Mushrooms: Stir in the minced garlic and chopped cremini mushrooms. Season with ½ tsp salt. Cook on medium-low heat, stirring occasionally, until the mushrooms have released their moisture and it has evaporated, about 10 minutes.
  4. Season the Base: Sprinkle in the thyme and paprika powder, stirring well to evenly coat the mushrooms and vegetables.
  5. Add Soaked Mushrooms and Broth: Pour in the soaked wild mushrooms along with their soaking liquid into the pan. Stir to combine all ingredients.
  6. Prepare the Sour Cream Mixture: In a small jug, dissolve the cornstarch in ⅓ cup of vegetable broth. Add the sour cream and whisk until smooth and fully combined.
  7. Thicken the Ragout: Pour the sour cream and cornstarch mixture into the mushroom mixture. Let it simmer gently for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
  8. Final Seasoning and Serve: Taste the ragout and season with additional salt and freshly ground black pepper as needed. Garnish with fresh parsley and serve hot over mashed potatoes, pasta, rice, or baked potatoes.

Notes

  • If you do not have dried wild mushrooms, you can omit them; the cremini mushrooms alone still provide rich flavor.
  • Adjust paprika quantity according to desired heat and smokiness.
  • For a vegan version, substitute sour cream with a plant-based alternative.
  • Serve this ragout warm for best taste and texture.
  • Using fresh parsley as garnish adds brightness and color to the dish.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: European
  • Diet: Vegetarian

Find it online: https://iamstarved.com/creamy-mushroom-ragout-recipe/