Mixed Mushroom Ragout Recipe

Mixed Mushroom Ragout Recipe

How To Make Mixed Mushroom Ragout

The earthy richness of this mushroom ragout is a great complement to a lot of dishes, thanks to the savory sauce made with miso!

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • ¼cupvegetable oil
  • 1lbshiitake mushrooms
  • salt
  • freshly ground pepper
  • 1lbmushrooms,mixed
  • 1medium onion
  • 2garlic cloves
  • ¼cupdry white wine
  • 1cuptomatoes,chopped, canned
  • ½cupcoconut milk,unsweetened
  • 1tbspdijon mustard
  • 1tbspharissa
  • 2tspwhite miso,or blond
  • 1tbspgolden raisins
  • 1tbspcapers
  • ½cupchicken stock


  1. In a large skillet, heat 2 tablespoons of the oil. Add the shiitake and season with salt and pepper.

  2. Cover and cook over moderate heat, stirring, until tender and starting to brown. Transfer to a bowl.

  3. 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.

  4. Add the onion and remaining 1 tablespoon of oil, then season with salt and pepper. Cover and cook over moderate heat, stirring, until the onion is softened. Add the garlic, cover and cook over low heat, stirring a few times, until fragrant.

  5. Add the wine and cook for 2 minutes. Add the tomatoes and simmer for 4 minutes.

  6. In a bowl, whisk the coconut milk, mustard, harissa, and miso.

  7. Add to the skillet with the shiitake, raisins, capers, and stock. Simmer over low heat, stirring, for about 4 minutes until thickened. Season with salt and pepper.

  8. Serve warm and enjoy!


  • Calories: 304.84kcal
  • Fat: 21.83g
  • Saturated Fat: 6.50g
  • Trans Fat: 0.11g
  • Monounsaturated Fat: 10.67g
  • Polyunsaturated Fat: 2.89g
  • Carbohydrates: 21.94g
  • Fiber: 5.71g
  • Sugar: 9.39g
  • Protein: 8.87g
  • Cholesterol: 0.90mg
  • Sodium: 921.13mg
  • Calcium: 37.88mg
  • Potassium: 1010.59mg
  • Iron: 2.60mg
  • Vitamin A: 17.59µg
  • Vitamin C: 11.63mg
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