Wild Mushroom Ragout

Have you ever wondered how to elevate your vegetarian dishes to the next level? Look no further than this recipe for Wild Mushroom Ragout. This hearty and flavorful dish is perfect for a cozy night in or a special dinner party. In this post, we will explore the origins of ragout, discuss the key ingredients for this recipe, and provide step-by-step instructions for creating a delicious Wild Mushroom Ragout. Let’s dive in and discover the magic of this savory dish!


  • 1 lb wild mushrooms, such as chanterelles or porcinis
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
  • 2 tbsp chopped fresh parsley
  • Salt and pepper to taste


  1. Clean the wild mushrooms with a damp paper towel to remove any dirt. Slice them into bite-sized pieces.
  2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  3. Add the minced garlic to the skillet and cook for another minute until fragrant.
  4. Turn the heat to high and add the sliced mushrooms to the skillet. Cook until they are browned and any liquid they release has evaporated, about 10 minutes.
  5. Pour in the white wine and cook until it has reduced by half, scraping up any browned bits from the bottom of the skillet.
  6. Stir in the vegetable broth and bring the mixture to a simmer. Cook for another 10 minutes until the broth has reduced slightly.
  7. Pour in the heavy cream and stir to combine. Cook for an additional 5 minutes until the sauce has thickened.
  8. Season the ragout with salt and pepper to taste. Stir in the chopped parsley just before serving.
  9. Serve the wild mushroom ragout over creamy polenta or crusty bread for a delicious and comforting meal.


  • Use a variety of wild mushrooms for a more complex flavor profile.
  • Feel free to add in some fresh thyme or rosemary for additional herbal notes.
  • If you prefer a dairy-free option, you can substitute coconut milk for the heavy cream.
  • This ragout also makes a great topping for grilled meats or roasted vegetables.