Mixed Mushroom Ragout

Food & Wine
Mixed Mushroom RagoutRecipe
David Malosh
Stephanie Izard's rich, chunky mushroom ragout is great on everything from seared halibut to sautéed scallops and pasta. Use vegetable stock instead of chicken stock for a great vegan sauce.
Makes 4 cups


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1/4 cup vegetable oil
1 pound shiitake mushrooms—stems discarded, caps sliced 1/4 inch thick
Salt and freshly ground pepper
1 pound mixed mushrooms such as cremini, sliced 1/8 inch thick, and oyster mushrooms, caps
1 medium onion, finely diced
2 garlic cloves, minced
1/4 cup dry white wine
1 cup chopped canned tomatoes, drained
1/2 cup unsweetened coconut milk
1 tablespoon Dijon mustard
1 tablespoon harissa
2 teaspoon white or blond miso
1 tablespoon golden raisins, optional
1 tablespoon capers
1/2 cup chicken stock


Total: 45 Minutes

In a large skillet, heat 2 tablespoons of the oil. Add the shiitake and season with salt and pepper. Cover and cook over moderate heat, stirring, until tender and starting to brown, about 7 minutes. Transfer to a bowl.

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, 5 minutes. Add the onion and remaining 1 tablespoon of oil; season with salt and pepper. Cover and cook over moderate heat, stirring, until the onion is softened, 5 minutes. Add the garlic, cover and cook over low heat, stirring a few times, until fragrant, 2 minutes. Add the wine and cook for 2 minutes. Add the tomatoes and simmer for 4 minutes.

In a bowl, whisk the coconut milk, mustard, harissa and miso. Add to the skillet with the shiitake, raisins, capers and stock. Simmer over low heat, stirring, until thickened, about 4 minutes. Season with salt and pepper.

Created date

October 2013