Recipes

(Recipe) Mushroom Ragout

19
sep

As the bright days of summer fade and the first golden leaves appear, our cravings shift with the season. Cool salads and light meals give way to warm, nourishing comfort foods. Autumn is the perfect time to celebrate the rich, earthy flavours of mushrooms — nature’s own seasonal treasure.

This creamy mushroom ragout is a cosy classic: deeply savoury, full of texture, and perfect for serving in crisp puff pastry shells. It’s simple to make, endlessly versatile, and a beautiful way to welcome the cooler days ahead.

(Recipe) Mushroom Ragout

Serves 4

Butternut squash and savory seasoned tomatoes make a succulent filling for these vegan sushi rolls. You can also make these into on-the-go wraps by rolling them up like a burrito to eat out of hand.

Ingredients

4 puff pastry shells (vol-au-vents)
400 g mixed wild mushrooms (such as chanterelles, oyster, porcini, or chestnut mushrooms)
1 red onion, finely chopped
2 garlic cloves, minced
3 sprigs fresh thyme, leaves picked
50 g butter
60 g flour
250 ml mushroom stock (cooled)
20 g fresh parsley, finely chopped
Olive oil
Salt and black pepper, to taste

Instructions

Prepare the vegetables:
Clean the mushrooms gently with a brush or damp cloth, then slice them into bite-sized pieces.
Cook the mushrooms:
Heat a drizzle of olive oil in a large skillet. Sauté the onion for 2 minutes until soft, then add the garlic, thyme, and mushrooms. Cook until the mushrooms are golden and have released their juices. Drain them in a sieve, reserving the cooking liquid.
Make the roux:
In a separate saucepan, melt the butter over low heat. Stir in the flour and cook gently for 2–3 minutes, stirring constantly, until it forms a smooth paste.
Build the sauce:
Gradually whisk in the reserved mushroom juices, followed by the mushroom stock in three parts. Allow each addition to absorb fully before adding the next to avoid lumps.
Combine and season:
Stir the sautéed mushrooms, onion, garlic, and thyme into the sauce. Season generously with salt and pepper. Finish by stirring in the fresh parsley.
Serve:
Warm the puff pastry shells in the oven, then fill them generously with the hot mushroom ragout. Serve immediately while golden and bubbling.