Mushroom Ragout with Garlic Toast

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This herbaceous mushroom stew is easy to make and a variety of mushrooms and fresh herbs yields a deep, rich flavor.

Time 1 hr 10 mins
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

MUSHROOM STEW

  • 2 tbsp Olive oil, extra virgin
  • 1 large Yellow onion, diced
  • To taste Salt
  • To taste Black pepper, freshly ground
  • 1 tbsp Olive oil, extra virgin
  • 1 ½ lbs Mushrooms, preferably cremini
  • 1 tsp Thyme, chopped
  • 1 tsp Sage, chopped
  • 1 tbsp Tomato paste
  • 3 small Tomatoes , seeded and chopped
  • To taste Salt
  • To taste Black pepper, freshly ground
  • 1 tbsp All-purpose flour
  • 2 cups Stock, chicken or vegetable

CHANTERELLE MUSHROOMS

  • 1 tbsp Butter
  • 1 tbsp Olive oil, extra virgin
  • ½ lb Mushrooms, preferably chanterelle
  • To taste Salt
  • To taste Black pepper, freshly ground
  • 3 cloves Garlic , minced
  • 3 tbsp Parsley, chopped

GARLIC TOAST

  • 1 Baguette, split in half
  • For brushing Olive oil , extra virgin
  • 1 clove Garlic, whole
  • 2 tbsp Parsley, chopped

METHOD

  • In a large skillet, heat olive oil over medium-high heat. Add yellow onion and season with salt and black pepper. Cook, stirring, until softened, about 10 minutes. Transfer onions to a plate and set aside.
  • In the same skillet, add more olive oil and turn heat to high. Add mushrooms and saute until nicely colored, about 2 to 3 minutes.
  • Lower heat to medium and add thyme, sage, tomato paste and tomatoes. Stir well and cook for about 1 minute. Season with salt and black pepper.
  • Stir in all-purpose flour and cooked onion. Add stock and stir until slightly thickened, about one minute. Gradually add remaining stock and cook until sauce reaches a gravy-like consistency.
  • In another skillet or pot, heat butter and olive oil over medium-high heat. Once butter begins to brown, add the chanterelle mushrooms. Season with salt and black pepper and saute until they begin to brown, about 2 minutes.
  • Add garlic and parsley. Stir to coat the mushrooms, about one additional minute. Add chanterelle mushrooms to the mushroom stew and stir to combine.
  • Brush the inside of baguette with olive oil and transfer to a baking sheet. Broil the bread a few inches from the heat, turning once, until toasted, about 2 minutes. Lightly rub the whole garlic clove over the toasts.
  • Serve garlic toasts with mushroom ragu.

NOTES

  • Alternatively, you can serve with pasta noodles 
  • You can substitute cremini mushrooms with shiitake or portobellos
  • You can substitute chanterelle mushrooms with king trumpet or oyster 
  • Additionally, you can add a pinch or two of cayenne to the sauce
  • Thin sauce with more stock if necessary

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