Mushroom Ragout

Mushroom Ragout

Mushroom Ragout

Recipe by William Doran
Servings

6

servings
Total time

45

minutes

Ingredients

  • 2 large oyster mushrooms*

  • 1/4 cup extra virgin olive oil

  • 1/2 tsp diamond crystal salt (or 1/4 tsp table salt)

  • 1/2 tsp aleppo pepper flakes or other mild chili flake

  • 1 med. onion, roughly chopped 1/4-inch dice

  • 1/2 cup dry red wine

  • 1 tsp tamari or soy sauce

  • 2 cups water

  • 2 cloves garlic, grated

  • 1/2 tsp cocoa powder

  • 1/2 tsp white wine vinegar

  • 2 Tbsp fresh thyme leaves

  • *Approx. 14 oz. by weight.

  • Mushrooms are versatile, so feel free to substitute cremini, shiitake, or any other mushroom

  • you’d like to try.

Directions

  • Remove the solid base of the mushrooms. Break apart the individual stems as pictured above.
  • Sauté in a large, dry skillet over medium heat for about ten (10) minutes until the mushrooms begin to release their liquid and brown. Temporarily reduce heat if they start to stick.
  • Add the olive oil, salt, and pepper flakes. Continue to sauté for another five (5) minutes until them mushrooms are deeply browned, very fragrant, and some of the edges have become crispy.
  • Remove the mushrooms from the pan, add the chopped onions and continue to sauté for
  • another ten (10) minutes until the onions soften and brown. Add another Tbsp olive oil if the
  • pan becomes too dry or the onions start to stick.
  • Add the wine, soy sauce, cooked mushrooms, and 1/2 cup water. Cook five (5) more minutes, scraping the bottom of the pan to incorporate any browned bits that stuck to the bottom.
  • Reduce heat to a gentle simmer and continue to cook for another ten (10) minutes or until
  • most of the liquid has evaporated.
  • Add another cup of water, grated garlic, cocoa powder, vinegar, and thyme leaves. Allow
  • to simmer on low for another ten (10) minutes, or until the onions are completely soft and the water has melded with the pan juices and the cocoa to create a savory sauce.
  • Taste the ragoût and coninue to simmer and add water as needed to acheive a texture and
  • flavor to your liking. The mushrooms and onions will continue to soften, brown, and intensify in flavor. Season with additional salt, pepper, or vinegar to taste and serve when ready!