Mushroom (Crimini) Ragout

Ragout (ra-Goo), a thick stew of meats or, in this case, vegetables, seemed to be a perfect dish to go along with my resolution to put more emphasis on a plant-based diet. Since crimini (baby portabellos) are so “meaty,” we didn’t even miss the meat!

I served our ragout over creamy polenta but will also try it over noodles, rice or maybe even as a baked potato topper.

Mushroom (Crimini) Ragout   2 to 3 main dish servings

3 tablespoons olive oil + 1 tablespoon butter (or use all olive oil)

About ½ cup finely chopped leeks (or onions)

¼ cup chopped (or sliced) red peppers

1 garlic clove, minced

8 oz. crimini mushroons, sliced about ¼” thick

Kosher salt and pepper to taste

About ¼ cup sherry (or use stock)

¼ cup+ stock or broth – chicken, beef or vegetable

¼ cup heavy cream or sour cream – to finish sauce or omit if preferred

Chopped parsley for garnish

Drizzle of olive oil

1. Heat olive oil and butter over medium heat. Add leeks and red pepper and sauté; add garlic near the end.
   
2. Add crimini + salt and pepper. Continue to cook as mushrooms release their water content and until most of that liquid is absorbed.
3. Add sherry and cook until most is absorbed.
4. Add stock or broth and also allow most of it to be absorbed.
5. Add heavy cream or sour cream right before it is ready to serve. Cook on low only until creamy and any excess liquid is absorbed.
   
6. To serve, spoon over creamy polenta (or noodles, rice, baked potato, etc.), top with chopped parsley and a drizzle of olive oil.

Recipe without photos . . .

Mushroom (Crimini) Ragout   2 to 3 main dish servings

3 tablespoons olive oil + 1 tablespoon butter (or use all olive oil)

About ½ cup finely chopped leeks (or onions)

¼ cup chopped (or sliced) red peppers

1 garlic clove, minced

8 oz. crimini mushroons, sliced about ¼” thick

Kosher salt and pepper to taste

About ¼ cup sherry (or use stock)

¼ cup+ stock or broth – chicken, beef or vegetable

¼ cup heavy cream or sour cream – to finish sauce or omit if preferred

Chopped parsley for garnish 

Drizzle of olive oil

1. Heat olive oil and butter over medium heat. Add leeks and red pepper and sauté; add garlic near the end.
2. Add crimini + salt and pepper. Continue to cook as mushrooms release their water content and until most of that liquid is absorbed.
3. Add sherry and cook until most is absorbed.
4. Add stock or broth and also allow most of it to be absorbed.
5. Add heavy cream or sour cream right before it is ready to serve. Cook on low only until creamy and any excess liquid is absorbed.
6. To serve, spoon over creamy polenta (or noodles, rice, baked potato, etc.), top with chopped parsley and a drizzle of olive oil.