Truffled Wild Mushroom Ragout

  By Elyse  ,

May 26, 2017

The perfect vegetarian soulful! Rich, creamy and oh so tasty and healing.

  • Prep: 15 mins
  • Cook: 35 mins
  • Yields: 4 Servings


2 tablespoons olive oil

3 shallots, thinly sliced

1 ½ pound mixed wild mushrooms (cremini, chanterelle, portobello, and/or shiitake), cut into 1-inch pieces

3 tablespoons medium dry sherry

1 tablespoon red wine vinegar

½ cup vegetable or chicken stock

1 tablespoon of kuzu, dissolved in 3-4 tablespoons of cold water

1 tablespoon fresh thyme leaves

1 tablespoon fresh oregano, chopped

Coarse salt and freshly ground pepper

¼ cup parsley, chopped

Optional: Drizzle of truffle oil


1In a large skillet, heat the oil over medium heat until melted. Add the shallots and cook until translucent, about 3 minutes.

2Add the mushrooms and cook until they soften and release their juices, 5-10 minutes more.

3Add sherry and vinegar and cook until almost all the liquid has evaporated, about a minute or two.

4Add stock and cook until reduced by one-third. Stir in kuzu mixture.

5Continue stirring until the mixture has thickened, for about 3-5 minutes more.

6Add in thyme and oregano and stir.

7Remove from heat. Season with salt and pepper, add truffle oil, and sprinkle with parsley, and serve over beef, chicken, and polenta

FAB Tips: Whenever I make shroom dishes, I like to use Organic when possible and I like to get a variety ideally from local farmer's markets.

If you're wondering what in the world kuzu is, it is a wild mountain starch that functions as a thickening agent so you don't have to use corn starch.


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