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Wild Mushroom Ragout

Prep Time:40 Minutes
Cook Time:20 Minutes


  • ■   Mixed Mushrooms
  • ■   Chanterelle Mushrooms
  • ■   Organic Porcini Mushrooms
  • ■   Morel Mushrooms
  • ■   Organic Oyster Mushrooms
  • ■   Oyster Mushrooms
  • ■   Shiitake Mushrooms
  • ■   Freeze Dried Shallots


1 1/2 oz. or approx 1 1/2 cup dried mixed mushrooms (or use chanterelles, porcini, morels, oyster, shiitake), reconstituted 2 Tbs. unsalted butter 2 large shallots, minced (about 1/2 cup) Kosher salt and freshly ground black pepper 2 Tbs. Cognac or brandy 1 Tbs. soy sauce 1 tsp. chopped fresh thyme 1/4 cup thinly sliced fresh chives 1 Tbs. heavy cream or unsalted butter Fresh lemon juice to taste (optional) Heat the butter in a 10- or 12-inch nonstick skillet over medium heat until it melts and begins to foam. Add the shallots and salt. Cook and stir until they soften and become translucent, 2 to 3 min. Add the mushrooms and cook, stirring occasionally, until they start to brown in places, about 5 min. Add the Cognac or brandy and cook, stirring, for 1 minute. Add all of the mushroom soaking liquid, the soy sauce, and thyme and cook until the liquid reduces by about half, 5 to 7 minutes. Stir in the chives and cream or butter. Season to taste with salt, pepper, and lemon juice, if using. Recipe adapted from

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