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Red Wine Mushroom Ragoût

Red Wine Mushroom Ragoût

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  • 5 pounds meaty beef neck bones, cut into 2-inch pieces
  • 2 750-ml bottles dry red wine
  • 1 large plum tomato, chopped
  • 1/8 teaspoon ground cloves
  • 1/4 cup (1/2 stick) unsalted pareve margarine
  • 1 large fresh rosemary sprigs
  • 3 pounds mushrooms, thickly sliced

Recipe Preparation

  • Heat oil in large pot over high heat. Add bones and onions and cook until brown, turning mixture over and scraping bottom of pot frequently, about 25 minutes. Add 1 cup water and boil until reduced to glaze, scraping bottom frequently, about 8 minutes. Add remaining 6 cups water, wine, tomato and cloves. Bring to boil. Reduce heat and simmer 4 hours. Strain stock into bowl, pressing on solids. Chill at least 1 hour. DO AHEAD Can be made 4 days ahead.

  • Remove fat from surface of stock. Boil stock in medium saucepan until reduced to 2 cups, about 30 minutes.

  • Melt margarine in heavy 14-inch skillet or Dutch oven over high heat. Add chopped shallots and rosemary and sauté 2 minutes. Add sliced mushrooms and cook until juices are released, stirring frequently, about 10 minutes. Add stock and boil until sauce coats spoon lightly, about 15 minutes. Season to taste with salt and pepper. DO AHEAD Can be made 3 days ahead. Refrigerate. Rewarm ragout over low heat.

  • Add degreased pan juices from roast if desired.

Reviews Section

Polenta with Sausage and Mixed Mushrooms

Creamy polenta is a great base for this fennel-studded Italian sausage ragoût with earthy mixed mushrooms, red wine, and plenty of garlic. Make sure to top things off with a final showering of nutty Parmigiano-Reggiano cheese.


Mushrooms and Sausage:

  • 1 pound sausages (such as a mild Italian sausage with fennel seeds)
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, smashed
  • 1 pound mixed mushrooms (like shiitake, cremini, and champignon)
  • Salt and pepper to taste
  • Splash of red wine
  • 1 cup hot water (to be used as needed)
  • 1 tablespoon butter
  • Flour
  • 1 cup freshly grated Parmigiano-Reggiano, plus more for garnish
  • 1 cup quick cooking polenta
  • 4 cups water
  • 1 teaspoon salt
  • 1 tablespoon butter


With tines of a fork, poke the sausages (this releases extra fat while the sausage cook). Bring a pot of water to a boil and add the sausages cook for 4 to 5 minutes then remove and let cool. Peel off the casings, crumble the sausages, and set aside.

In large saucepan set over medium-high heat, add the olive oil and sauté the garlic for 1 minute until golden. Use a slotted spoon to remove the garlic from the pan. Add the crumbled sausage and sauté for 2 minutes. Add the mixed mushrooms, salt, pepper, and splash of red wine and continue to sauté for 3 to 4 minutes or until the wine has reduced. Add a bit of the hot water (as needed) to create a creamy consistency. Roll the butter in the flour and add to the pan for more creaminess, adding more water only if necessary. Add the Parmigiano-Reggiano.

Make the polenta: bring the water and salt to a boil in a large pot. Slowly pour the polenta into the boiling water, whisking constantly until all the polenta is stirred in and there are no lumps. Reduce heat to low and simmer, whisking often, until the polenta starts to thicken, about 5 minutes. The polenta mixture should still be slightly loose. The polenta is done when the texture is creamy and the individual grains are tender, about 3 minutes. Turn off the heat and gently stir the butter into the polenta until melted.

To serve, spoon some polenta onto a plate, top with the mushroom&ndashsausage sauce, and finish with a sprinkle of Parmigiano-Reggiano. Serve immediately.

Mushroom Ragout

Kramer and I love mushrooms. We will order just about anything when we’re out at restaurant if mushrooms are in the dish. We get excited when we see new and interesting mushrooms at the store, and we’ll even take the time on the occasional morning to make mushrooms to eat with eggs for breakfast. There’s nothing quite like buttery, slowly sautéed mushrooms with just a pinch of fresh herbs and a sprinkle of flaky sea salt. I can honestly taste them as I’m writing this. So, last weekend, when I was trying to find inspiration for something to cook, a recipe for mushroom ragout caught my eye. The original recipe suggests using a combination of dried porcinis and wild mushrooms, which sounds insanely delicious, but if you aren’t planning on spending $50 on this dish (which, hey, if you feel like it, go nuts), then you can go my route and make a rich, earthy mushroom ragout with shitakes and button mushrooms. There’s nothing wrong with that.

My week in Instagram: The Commodore, coffee and pork rinds.

The original author for this recipe suggests serving this as gravy at Thanksgiving, which sounds genius to me when you take into account how much I adore mushrooms, but there are a variety of uses for this ragout. This recipe makes a decent sized batch, so you could add some red sauce and serve it over pasta, you could simply serve it as a side dish, or use it as a topping for burgers, which I did. I also used it to put together a quick weeknight dinner by halving a delicata squash and stuffing it with this ragout. It was excellent and I highly recommend doing the same. I might even toss it with some cous-cous or add some roasted potatoes for a meal all on its own. Whatever you do with it, a mushroom ragout is a hearty, satisfying alternative or compliment to any meat variation. I’m absolutely going to making this all season long.

Dried goodness.

Soak the dried mushrooms, then drain and reserve the liquid.

Then gather the rest of what you’ll need.

Saute your onion and garlic quickly, then get to sweating those mushrooms.

Add the flour, then the liquid, reduce and salt to taste.

Add some flaky sea salt and fresh parsley to garnish.

Simply Perfect: David Tanis’ Mushroom Ragout

David Tanis is an award-winning chef and cookbook author who’s always welcome in our kitchen. He’s also been a guest on the Food Republic Today podcast. Pick up a copy of his latest collection of recipes and prepare to see vegetables in a whole new light. Mushroom ragout is the simplest stew we know. Prepare to make it all the time.

This mushroom stew uses mostly cultivated mushrooms, with help from an infusion made with a handful of dried porcini, which adds deep flavor. (You may want to add some dark chicken broth too.) But do try to add at least a few fresh wild mushrooms. A half pound of chanterelles won’t break the bank.

As it simmers, the herbaceous mushroom stew gains character. Serve it as a sauce for pasta or polenta, or on its own with garlic toast.

Simply Perfect: David Tanis’ Mushroom Ragout

  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Level of Difficulty: Easy
  • Serving Size: 4 to 6


  • 1 1/2 pounds cultivated brown mushrooms, such as cremini, shiitake, or portobellos
  • 1/2 pound pale wild mushrooms, such as chanterelles (or use cultivated king trumpet or oyster mushrooms)
  • 1/4 cup extra virgin olive oil
  • 1 large onion, diced
  • Salt and pepper
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped sage or rosemary
  • Pinch crushed red pepper or cayenne
  • 1 tablespoon tomato paste
  • 3 small ripe tomatoes, peeled, seeded and chopped
  • 1 tablespoon all-purpose flour
  • 2 cups porcini mushroom or chicken broth
  • 1 tablespoon butter
  • 3 cloves garlic, grated or minced
  • 3 tablespoons chopped flat-leaf parsley
Porcini Mushroom Broth (makes 3 cups)
  • 1/2 cup crumbled dried porcini or other dried wild mushrooms
  • 1 small onion, sliced
  • 6 scallions, chopped
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 1 bay leaf
  • 4 cups water


For the broth

Put all ingredients in a large saucepan and bring to a boil. Reduce the heat and simmer for 30 minutes. Strain. The broth can be refrigerated for up to a week or frozen for future use.

For the ragout

Clean the mushrooms, keeping the two colors separate, and trim the tough stems or, if using shiitakes, remove the stems entirely. (Save the stems for broth.) Slice the mushrooms about 1/8 inch thick.

Put 2 tablespoons of the olive oil in a wide skillet over medium-high heat. Add the onion, season with salt and black pepper, and cook, stirring, until softened and browned, about 10 minutes. Remove from the pan and set aside.

Add 1 more tablespoon of oil to the pan and turn the heat to high. Add the brown mushrooms, season lightly, and stir-fry until nicely colored, about 3 minutes. Lower the heat to medium and add the thyme, sage, crushed red pepper, and tomato paste. Add the tomatoes, stir well, and cook for 1 minute. Season again with salt and black pepper. Sprinkle with the flour, stir to incorporate, and cook, stirring, for 1 minute. Stir in the onion.

Add 1 cup of the broth and stir until slightly thickened, about 1 minute. Gradually add the remaining 1 cup broth and cook for 2 minutes. The sauce should have a gravy-like consistency thin with more broth if necessary. Adjust the seasoning. (The stew can be prepared to this point several hours, or a day, ahead and refrigerated. Reheat before proceeding.)

Put the butter and remaining 1 tablespoon olive oil in a wide skillet over medium-high heat.

When the butter begins to brown, add the chanterelles, season with salt and black pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add the garlic and parsley, stir to coat the mushrooms, and cook for 1 minute more.

  • 12 shallots or button onions
  • 1½ tbsp garlic-flavoured olive oil
  • 55 g (2 oz) lean back bacon, cut across into thin strips
  • 12 chestnut or button mushrooms
  • 4 chicken joints such as breasts, about 170 g (6 oz) each, skinless
  • several sprigs of parsley, stalks bruised
  • several sprigs of fresh thyme
  • 1 bay leaf
  • 150 ml (5 fl oz) chicken stock, preferably home-made
  • 360 ml (12 fl oz) full-bodied red wine, such as Burgundy
  • 300 g (10½ oz) carrots, cut into chunks
  • pinch of caster sugar
  • 1 tbsp cornflour
  • salt and pepper
  • chopped parsley to garnish
  1. Put the shallots or onions in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then drain. When cool enough to handle, peel and set aside.
  2. Heat 1 tbsp of the oil in a flameproof casserole. Add the bacon and fry for about 3 minutes, stirring often, until crispy. Remove with a draining spoon and set aside.
  3. Add the shallots to the casserole and fry, stirring often, over a moderately high heat for 5 minutes or until browned all over. Remove with a draining spoon and set aside.
  4. Add the mushrooms to the casserole, with the remaining ½ tbsp oil if needed, and fry for 3–4 minutes, stirring often, until golden.
  5. Return half of the bacon and shallots to the casserole. Place the chicken joints on top and sprinkle with the remaining bacon and shallots. Tie the herbs into a bouquet garni and add to the casserole with the stock and wine. Season generously with pepper.
  6. Bring to the boil, then reduce the heat to very low and simmer for 15 minutes. Add the carrots and continue simmering over a low heat for a further 30 minutes or until the chicken is cooked through and the carrots are tender but still crisp.
  7. Lift out the chicken and arrange on a warmed platter. Strain the liquid into a saucepan. Add the bacon, mushrooms, shallots and carrots and keep warm.
  8. Put the bouquet garni back in the strained liquid, add the sugar and bring to the boil. Boil until the sauce is reduced to about 360 ml (12 fl oz). Mix the cornflour with a little water to make a smooth paste. Add to the sauce, stirring, and simmer until thickened. Adjust the seasoning to taste and discard the bouquet garni. Spoon the sauce over the chicken and vegetables, sprinkle with the parsley and serve.

Another idea

If you cannot find garlic-flavoured olive oil, use extra virgin olive oil and fry 1 garlic clove, crushed, with the mushrooms.

Plus points

Cooked chicken breast with the skin has about six times more fat than without the skin. If you prefer, you can cook the chicken with the skin on to keep the moisture in and then remove the skin just before serving. Sprinkle a little paprika on top to add colour. * Red wine contains flavonoid compounds, which may protect against heart disease.

Each serving provides

Excellent source of copper, niacin, vitamin A, vitamin B6. Good source of iron, potassium, selenium, vitamin B1, vitamin B2, zinc. Useful source of folate, vitamin E.

Mushroom Ragoût with cheese ravioli

Serves 3 to 4 (maybe it’s because we had to use a 9 oz. pkg. that only had 10 ravioli but this only made 2 portions for us).

As soon as we took our first bite of this, we knew there wasn’t going to be any leftovers ! The heat was nice at first but near the end it did start to be the predominate flavor so we’ll try a single pinch of pepper flakes next time. The sauce was delicious but felt a little sparse after tossing the ravioli in it so next time we make this (and there will definitely be a next time), we’re going to double the sauce. The sauce and ravioli taste great together but adding that Parmigiano-Reggiano took it to the next level of yumminess !

Mushroom & Chickpea Stew

This mushroom & chickpea stew is a cozy, hearty dinner perfect for fall or winter. Swap in whatever veggies you have to round out this delicious dish!

I realize, I just posted this happy sunny day post, so this is a little contradictory… but since then, I’ve been a fighting a bit of a cold. And all I can think about right now is soup. Well, and smoothies… hot and cold foods to cure a scratchy throat. And maybe some ice cream for good measure. You’re supposed to feed a cold, right?

This soup/stew, whatever you want to call it, really hit the spot… it’s warm, hearty, and packed with a healthy amount of veggies. It was especially good served with a little bit of this pesto on the side to mix in… and of course warm crusty bread and a glass of red wine. (The wine was good for the throat too, no judgement).

  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 onion, sliced
  • salt and ground black pepper to taste
  • 2 cups sliced fresh mushrooms
  • 1 drizzle extra-virgin olive oil
  • 1 (14.5 ounce) can chicken broth
  • ½ cup Marsala wine
  • ¼ cup Parmesan-Romano cheese blend
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh parsley

Heat olive oil over medium heat in a skillet. Cook garlic and onion in the hot oil until softened, about 5 minutes. Season with salt and pepper.

Add sliced mushrooms to the hot skillet, season with salt and pepper, and drizzle with oil. Toss together and cook for 3 minutes. Add chicken broth and Marsala wine reduce heat and let simmer until sauce reduces, about 10 minutes. Add Parmesan-Romano cheese, basil, and parsley.

Recipe Summary

  • 1 tablespoon safflower oil, plus more if needed
  • 4 boneless New York strip (shell) steaks (6 ounces each), 1/2-inch thick
  • Coarse salt and freshly ground pepper
  • 1/4 pound cremini mushrooms, cut into 1/4-inch-thick slices
  • 1/4 pound shiitake mushrooms, cut into 1/4-inch-thick slices
  • 1 cup homemade or store-bought low-sodium chicken stock
  • 2 teaspoons Dijon mustard
  • 1 tablespoon chopped fresh herbs (such as parsley, thyme, or chives), for garnish

Heat oil in a 12-inch skillet over medium-high heat. Season both sides of each steak with salt and pepper. Cook 2 steaks at a time for 1 1/2 minutes per side for medium-rare. (Do not flip steaks more than once.) Add more oil if needed. Transfer to a plate. Cover, and let rest at least 5 minutes.

Add mushrooms to drippings in skillet, and cook over medium-high heat, stirring occasionally, until tender, about 4 minutes. Add stock and juices from plate to skillet. Bring to a boil, scraping up brown bits. Stir in mustard, and simmer until sauce lightly coats the back of a spoon, about 3 minutes. Pour sauce over steaks, and sprinkle with herbs.


  • Position a rack in the center of the oven and heat the oven to 450°F. Brush or rub the beef with the oil and put the beef in a 9吉-inch roasting pan lined with aluminum foil. Season the beef generously with salt and pepper.
  • Roast the beef until an instant-read thermometer registers 120°F to 125°F for rare, about 25 min. 125°F to 130°F for medium rare, about 30 min. (The temperature of the beef will rise 5°F as it rests.) Wrap the beef in the foil that lines the pan and let rest on a carving board for 10 to 15 min.
  • While the beef roasts, make the sauce. Melt 2 Tbs. of the butter in a 12-inch skillet over medium heat. Add the shallots and cook, stirring often, until they soften and turn golden brown, 8 to 10 min. Add the wine and the rosemary sprig and bring to a boil over medium-high heat. Boil until the volume of wine and shallots reduces to 1/2 cup, about 3 min. Add the broth and continue to boil until the sauce is reduced to 1 cup, about 5 min. Reduce the heat to low. Remove the rosemary sprig and stir in the chopped rosemary. Cut the remaining 2 Tbs. cold butter into small cubes and add a few of them at a time to the sauce, stirring to melt each addition.
  • Unwrap the tenderloin and stir any accumulated juices into the sauce. Season the sauce to taste with salt and pepper. Slice the meat and serve with the sauce.

Tip: It’s important to let the beef rest before slicing it this allows the juices to redistribute from the outside of the roast throughout the whole roast, making this lean cut very juicy.


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