Bistro-Inspired Mushroom Ragout

Name: Bistro-Inspired Mushroom Ragout
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 5 servings
Cuisine: French
Ingredients: 2.5 tbsp All-Purpose Flour; 2 whole Carrot; 0.25 tsp Cayenne Pepper; 2 cups Diced Onion; 2 whole Dried Bay Leaves; 6 tbsp Extra-Virgin Olive Oil; 3 whole Fresh Thyme; 3 whole Garlic; 1 whole Green Onion; 16 oz Mushrooms; 1.5 cups Red Wine; 1 dash Salt & Pepper; 1 tbsp Tamari; 1 tbsp Tomato Paste; 1.5 cups Vegetable Broth

Side Dish 🥗Dinner 🍽️Lunch 🥪 French 🇫🇷 Sugar-Free Heart-Healthy ❤️Vegetarian 🥦Vegan 🌱Plant-Based 🌻Pescatarian 🐟

Bistro-Inspired Mushroom Ragout layers four kinds of mushrooms with aromatic onions, leek, and carrots for a rich, wine-kissed sauce. The thyme and bay leaves round out a deep, earthy flavor that feels comforting yet elegant. Serve it over buttered noodles, creamy polenta, or fluffy potatoes for a cozy dinner or a refined meatless main at a gathering.

Prep30 mins
Cook1 hr 10 mins
Serves5
DifficultyMedium

1

Combine the mushrooms and onions in a large bowl and toss gently to mix.
2

Heat 2 tablespoons oil in a very large pot over medium-high heat. Add the mushroom-onion mixture, in batches, so it covers the bottom of the pot in a single layer; cook, without stirring much, until it begins to brown and caramelize on one side, 3 to 5 minutes. Stir and cook until the other side is browned, 3 to 5 minutes. Transfer to a large bowl with a slotted spoon. Add 2 tablespoons oil to the pot and repeat with another batch of the mushroom-onion mixture. Continue until all of the mushroom-onion mixture is cooked.
3

Season the mushroom-onion mixture with salt and black pepper and set aside.
4

Reduce the heat to medium-low and add 1 tablespoon oil to the same pot. Add the carrots and leek; cook until the leek turns light golden and starts to soften, about 5 minutes. Add the garlic; cook until fragrant, about 1 minute. Stir in the tomato paste; cook 1 minute. Add the flour; cook and stir 1 minute more.
5

Stir in the wine, vegetable broth, tamari, thyme, bay leaves, and cayenne pepper while scraping the browned bits from the bottom of the pot with a wooden spoon. Carefully add the mushroom-onion mixture and bring to a simmer.
6

Reduce the heat to low; simmer, partly covered, until the carrots and onions are tender and the sauce has thickened, 30 to 40 minutes.