Mushroom Ragout


  • 30 g dried mushrooms

  • a couple of shallots or a small onion finely chopped

  • 2 cloves garlic mashed or minced

  • 500 g crimini mushrooms chopped or sliced

  • 500 g wild mushrooms chopped or sliced

  • 150 ml white wine

  • 2 tsp fresh rosemary (or very small amount dried)

  • 2 tsp fresh thyme (or very small amount dried)

  • pepper and salt

  • 2 to 4 tbsp finely chopped fresh parsley


  1. Pour 500 ml boiling water over dried mushrooms and soak for 30 minutes

  2. Chop dried mushrooms and reserve liquid

  3. Saute shallots or onion, then add garlic, stir

  4. Add fresh mushrooms, rosemary, thyme and some salt and pepper

  5. Continue stirring and cooking for a few minutes

  6. Add dried mushrooms, mushroom liquid and wine and bring to a boil

  7. If desired, add a little bit of cream

  8. Reduce until desired thickness of sauce is reached

  9. Add fresh parsley