Mushroom Ragoût

Mushroom Ragoût
Recipe Date:
August 26, 2020
Serving Size:
Cook Time:
Imperial (US)
  • 1 oz (about 1 cup) dried mushrooms, preferably porcinis
  • 2 tbsps extra virgin olive oil
  • 2 shallots or 1/2 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 lb white or cremini mushrooms, cleaned, trimmed, and quartered or sliced 1/2 inch thick
  • 1 lb wild mushrooms, trimmed and brushed clean, or oyster mushrooms, trimmed and torn into pieces if very large
  • salt to taste
  • 2 tsps all-purpose flour
  • 1/2 cup dry white wine such as sauvignon blanc or pinot grigio
  • 2 tsps chopped fresh rosemary or 1 teaspoon dried
  • 2 tsps chopped fresh thyme
  • freshly ground pepper
  • 2 to 4 tablespoons finely chopped flat-leaf parsley

Tasting notes: Mushrooms and Pinot noit, truly a match made in food heaven.

Serena's tips: We made it two days before we ate it treating it like a ratatouille and then served it over polenta. Also you might want to increase the amount of herbs you put in but that is subject to your own taste.


  • Website link
  • Website address:

Recipe courtesy of Martha Rose Schulman and the New York Times. Photo courtesy of Andrew Scrivani for The New York Times