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Recipe: Mushroom Ragout

Succulent mushrooms cooked slowly with red wine, garlic, and our mushroom essence, with deep flavor notes from some surprise Asian ingredients. This chunky sauce is delicious over grilled veggies, chicken, pork, steak, or salmon--or with pasta or rice.

Ingredients

Serves
6-8
  • 1 cup dry red wine
  • 2 teaspoons Essence de Champignon Gold® (or Veggie-Stock Gold® or Glace de Poulet Gold®) dissolved in 1 cup hot water
  • 2 tablespoons oyster sauce
  • 2 tablespoons Hoisin sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon dried thyme leaves
  • 1 bay leaf
  • Pinch dried red pepper flakes
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 medium onion, cut in small dice
  • 6 cloves garlic, minced
  • 2 pounds assorted mushrooms, sliced or quartered
  • Salt and ground black pepper

Methods/steps

  1. In a small bowl, combine the first 8 ingredients.
  2. Melt the butter in a 12-inch sauté pan over medium heat. Add the onion and cook for 2 minutes; add the garlic and cook for another minute.  Add the mushrooms and sauté until they absorb all the butter and begin to sizzle in the pan, about 4 minutes.
  3. Add the wine mixture, bring the liquid to a low boil, reduce the heat to low, and continue simmering the mushrooms until they absorb the liquid, about 15-20 minutes.  Season to taste with salt and pepper.

Additional Tips

This recipe was inspired by Chef Hugh Carpenter's wild mushroom stew.  Hugh is a great cooking teacher and cookbook author whose trademark is drawing on Asian and other cuisines to liven up classic dishes.  Both Hoisin sauce and oyster sauce are Asian staples that can be found in most grocery stores. Thanks, Hugh!

Wine Pairing: Pinot Noir, red Burgundy, or Zinfandel.

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Classic French Stocks and Sauces