• 20
    min
    Prep Time
  • 40
    min
    Cook Time
  • 60
    min
    Ready in
  • 4
    per
    Yield
  • 250
    cal
    Calories
  • User Review:
    0
  • User Rating:

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:

  1. 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.
  2. 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.
  3. 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.
  4. Final Touches: Taste and adjust the seasoning as needed. Serve hot, garnished with fresh parsley.

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