-
20
minPrep Time -
40
minCook Time -
60
minReady in -
4
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:Gluten-Free
- Seasons:
- Cuisines:
- Courses:Breakfast, Brunch, Lunch
Recipe Description
This Vegan Mushroom Ragout is a symphony of flavors and textures, featuring a variety of mushrooms simmered in a rich and aromatic sauce. It’s a comforting and satisfying dish that pairs beautifully with your favorite grains or pasta, offering a gourmet experience right at home.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 500g (1.1 lbs) mixed mushrooms (e.g., portobello, shiitake, cremini), roughly chopped
- 1 tablespoon tomato paste
- 1/2 cup red wine (optional, can be replaced with vegetable broth)
- 2 cups vegetable broth
- 2 tablespoons tamari or soy sauce (ensure gluten-free if necessary)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Prepare the Vegetables: Heat the olive oil in a large skillet or saucepan over medium heat. Add the onion, garlic, carrot, and celery. Sauté for about 5-7 minutes until the vegetables start to soften.
Steps:
- Cook the Mushrooms: Add the chopped mushrooms to the skillet. Cook for about 10 minutes, or until the mushrooms have released their moisture and started to brown.
- Add Flavor: Stir in the tomato paste and cook for 2 minutes. If using, pour in the red wine and allow it to reduce for a few minutes. Otherwise, skip to the next step.
- Simmer: Add the vegetable broth, tamari (or soy sauce), thyme, and rosemary. Season with salt and pepper to taste. Bring to a simmer, then reduce the heat and cover. Let it simmer for about 20-25 minutes, or until the sauce has thickened and the vegetables are tender.
- Final Touches: Taste and adjust the seasoning as needed. Serve hot, garnished with fresh parsley.
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