mushroom ragout

I love any type of vegetables. This mushroom ragout is an example of an easy, delicious and tasty recipe so I hope you get to make it soon.

Mushroom ragout

This mushroom ragout recipe is long due. I actually made it a while back but with all of the other good recipes I have been making lately this recipe kind of was left on the back burner. Not because it is a bad recipe but because the other recipes where too good to wait to post.

I used my new cast iron skillet for this recipe. I really love this piece of equipment. I want to experiment a lot further with this pan because I have heard that the possibilities are endless when it comes to using a cast iron to cook with. Do you have any favorite cast iron skillet you can share? Please let me know, I would love to have your recipe!

Anyhow, there is a lot of sauce that this mushroom ragout generates. I used whole grain bread that I toasted that was great with the sauce. I also cooked some quinoa and served it with it to make it more of a complete meal. It was delicious. The sauce is what really made this recipe. It is fantastic.

I think this recipe could also go great with some whole wheat pasta. Any type of grain would go perfect with this mushroom ragout, so choose which ever one you prefer.

Let me know if you get to try this recipe. It is super tasty, saucy, healthy and extremely simple to put together.


Mushroom ragout


mushroom ragout

Yield: 4 servings

Total Time: 15 minutes


  • 2 lbs assorted mushrooms, sliced, I used portobellos
  • 2 tbsp extra virgin olive oil
  • 1 tbsp dried thyme
  • 3 shallots, chopped
  • 5 garlic cloves, chopped
  • 1/2 cup dry white wine, I used Chardonay
  • 1/2 cup vegetable stock
  • 1 tsp celtic salt
  • 3 tbsp butter, omit for vegans
  • 1/3 cup fresh parsley, chopped


In a large cast iron skillet, over medium to high heat, place the olive oil followed by mushrooms and thyme. Cook stirring occasionally for 8-10 minutes or until the mushrooms are almost cooked. Add the shallots and garlic and cook for 2 minutes until the shallots have soften.

Add the wine and let it reduced by half. Add the vegetable stock, salt and parsley and let it simmer for about 4 more minutes, or until the sauce reduces slightly. Turn the heat off. Add the butter and more chopped parsley if desired and serve while still warm with toasted whole grain or any other whole grain of your choice such as quinoa, brown rice, pasta etc.

Recipe source from here

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  1. Yum! I love cooking with mushrooms! I’ve never cooked with a cast iron skillet before but I’m considering getting one so I can experiment with it.

  2. This looks amazing! I love any rich mushroom dish like this!

  3. I can’t wait to get a cast iron skillet off my wedding registry! Adding this to the list of recipes I MUST MAKE once I do!

  4. It looks very flavourful and delicious.

  5. I’ve always cooked in a cast iron skillet as did my family. They are the best! Tonight I’m making this! I’ll do up some chicken thighs on the side for my husband and kids too, but, I’ll be happy with the recipe as is!

  6. Just made this for dinner and just as promised, it was delish!

  7. Can’t wait to try this, one question would I be able to substitute the white wine for something else as I’m nursing, and can’t use anything with alcohol.

  8. I made this tonight… Sooo tasty!!! Thank you for this wonderful and easy recipe :)
    I added some edamame and a bit of veggie brown rice to make it a complete balanced meal.

  9. I made this for dinner tonight. Loved it. So quick and delicious! This was great with trader joes rustic Multigrain bread!

  10. Hi Miryam

    I have only just discovered your website and style of cooking and think iupit ideas and images are amazing.

    I do have a question re mushroom ragu method – you say to fry mushrooms for 10 to 15 mins then a further 2 mins whilst shallots soften then a further 4 mins for liquid to reduce.
    Isn’t this overlooking the mushroom?
    Also from my experience shallots take longer than 2 mins to soften and alcohol and stock longer than 4 mins to reduce
    Is there a reason for this method?

    • I actually change the time for the mushrooms but keep in mind that there are 2 lbs so that will take longer. There is no specific method as far as the shallots. I like to add them after the mushrooms, you could before if you like too. Also the shallots will continue to cook w/ the white wine and stock. I cook this recipe on high heat and my stove flame is pretty high too. The times indicated in the recipe are sort of a guide but this is on average how long it takes me to cook the ingredients down. I hope this helps. Thanks for stopping by.

  11. I love mushrooms, so this is right up my alley. White wine, thyme … yum. Can’t wait to try this.

  12. Mushrooms are my favorite no-meat type of meal. I used to make something similar to this in college and loved it!

  13. Looks yummy, and the best thing I’ve ever made in an iron skillet is a homemade apple pie. The crust turns out perfect. But you have to eat the pie that day, it doesn’t store well in the skillet (also not good for the skillet either). 

  14. Absolutely delicious. I used Sauvignon blanc because it was open. Loved it!! Thank you!

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