Mushroom Ragout (Vegan)
Submitted by joellespice
Vegan mushroom ragout with dried porcini and fresh cremini sauteed in balsamic vinegar and mushroom soaking liquid, finished with Roma tomatoes and parsley. Served over polenta.
YIELD
8 servingsPREP
20 minCOOK
45 minREADY
2 hrsThis mushroom ragout is built on two layers of fungal flavor. Dried porcini, soaked until plump and woodsy-smelling, meet fresh cremini or portobello mushrooms in the same pan. The combination gives you depth from the dried and meatiness from the fresh.
The porcini soaking liquid is liquid gold. Strained twice through cheesecloth to catch any grit, it becomes the cooking medium for the onions and the base of the sauce. No oil, no butter, just pure mushroom essence and a splash of diluted balsamic vinegar for sweet acidity.
Chopped Roma tomatoes and flat-leaf parsley go in at the end, adding brightness to what’s otherwise a deeply earthy dish. Serve it spooned over thick slices of polenta for a satisfying vegan meal.
Chef Tips
- Rinse the soaked porcini thoroughly under cold running water. Dried mushrooms trap sand and grit between their folds.
- Strain the soaking liquid through cheesecloth at least twice. Even a little grit ruins the silky sauce.
- Cook the fresh mushrooms low and slow for 20 minutes so they release their moisture and concentrate in flavor rather than steaming.
- Don’t skip the porcini. They’re expensive but they bring a woodsy intensity that no other mushroom matches.
Variations
- Over pasta: Serve over wide pappardelle or egg noodles instead of polenta.
- Creamy version: Stir in a splash of coconut cream at the end for a richer, non-vegan finish.
- Mixed wild mushrooms: Add chanterelles, oyster mushrooms, or shiitakes alongside the cremini for an even more complex ragout.
Ingredients
Directions
Soak dried mushrooms in warm water to cover for at least 45 minutes or until softened.
Remove from liquid carefully and rinse well under cold running water to remove any sand clinging.
Chop mushrooms roughly and drain thoroughly.
Strain soaking liquid at least twice through a sieve lined with cheesecloth and reserve.
Heat a couple of teaspoons of reserved mushroom liquid and diluted balsamic vinegar in a heavy skillet and sauté onion until translucent and tender, 10 to 15 minutes.
Use additional mushroom liquid if onions start to stick.
Add garlic and all mushrooms, turn heat to low and cook, stirring intermittently, for up to 20 minutes, until tender.
Add tomatoes, parsley, salt and pepper to taste.
Continue cooking another 5 minutes.
Serve over slices of polenta.
Note: the dried porcini are expensive but integral. They have an incredible woodsy flavor and odor.
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