One of my goals this year is to incorporate more plant based meals each week. My Wild Mushroom Ragu has a “meaty” feel to it from the richness of the mushrooms. Served over cheesy grits it is a meal in itself!
It seems everywhere you turn you are hearing about the benefits of a plant based diet. Humans have been using plants not only as food, but for medicinal purposes for thousands of years. Mushrooms are a great source of fiber, protein and antioxidants that help fuel the body and support immunity.
I used to think of mushrooms as those little white buttons that stock the grocery store shelves. Did you know there are dozens of edible mushrooms? Gaining in popularity in recent years there are now dedicated booths at farmer’s markets with specialty shrooms. Online courses and books can teach you how to forage mushrooms safely in the wild.
How To Make Wild Mushroom Ragu
First you want to reconstitute any dried mushrooms. Save your liquid and slice the mushrooms.
Add extra virgin olive oil to a saute pan over medium high heat. Brown your mushrooms.
Next add in some garlic, chopped herbs and season with pepper.
Deglaze with Madeira wine. Add mushroom liquid, a splash of balsamic vinegar.
Reduce liquid by half. Finish by adding butter one pat at a time.
Cheesy Grits with Mushroom Ragu
I made my cheesy grits with regular old fashioned grits. Other ingredients used: milk, vegetable broth, water, salt, shredded cheddar cheese and grated parmesan cheese. Cook your grits slowly whisking often.
Cook’s Notes:
Try any variety of mushrooms you like!
Season mushrooms with salt after browning. Mushrooms will steam if salted too early and not brown.
Swap out Marsala for Port or Dry Sherry
Making grits? Use the rest of the reconstituted mushroom broth instead of vegetable stock.
Not a fan of grits? Serve over mashed potatoes, pasta, crusty bread or polenta.
Love Mushrooms? try my Mushroom Lasagne Roll-Ups!
If you make this recipe and love it, I would love if you gave it 5 stars!
The Essentials:
Wild Mushroom Ragu
This Wild Mushroom Ragu is vegetarian and gluten free and when served over grits, pasta, mashed potatoes, toasty garlic baguette or polenta becomes a hearty meal in itself!
- 2 tablespoons extra virgin olive oil
- 12 ounces Baby Bella mushrooms (sliced)
- 8-12 ounces wild mushrooms (sliced)
- 2 teaspoons fresh Thyme and/or Rosemary (finely chopped)
- 1/2 teaspoon fresh cracked pepper
- 2 teaspoons of garlic (minced)
- 1/2 teaspoon kosher salt
- 1/4 cup madeira or port wine
- 1/4 cup reconstituted mushroom broth or mushroom stock
- 1 teaspoon balsamic vinegar
- 2 tablespoons butter
- Heat oil in skillet over medium high heat. Add mushrooms, seasoning with herbs and pepper. Saute until browned.
- Add garlic cooking for 1-2 minutes. Season with salt.
- Deglaze with wine.
- Add mushroom broth and vinegar. Reduce by half.
- Finish by adding butter 1 tablespoon at a time.
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