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Mushroom Ragout Recipe


Mushroom Ragout

This is the perfect side to go with beef tenderloin, because it serves as a sauce as well. I like using a few different types of mushrooms, and the best part about this recipe is that it can be prepared in advance.

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Note: This has become a popular request at my house. I serve this with Beef Tenderloin, T-bone steak and Pork chops.


  • 1 1/2 Pound mixed mushrooms, such as shiitake, cremini, bella or white button
  • 4 Tablespoons unsalted butter, plus more if needed
  • 1 medium shallot, chopped
  • 1 Teaspoon sea salt
  • 1/2 Teaspoon freshly ground black pepper
  • 4 sprigs fresh thyme, leaves stripped
  • 1/2 Cup white wine
  • 1/2 Cup heavy cream


Clean the mushrooms by brushing with a white kitchen towel, white paper towel, or a pastry brush to remove any loose dirt. Remove the shiitake stems and discard. Trim the dry ends off the cremini and white mushroom stems. Quarter all the mushrooms and put in a bowl.

Heat 4 tablespoons of the butter in a large Dutch oven over medium-high heat. Add the mushrooms and spread them out evenly in the pan using a wooden spoon. Keep the heat at medium-high. Let the mushrooms cook undisturbed until brown, and then turn them over to brown on the otherside. Add any additional butter as needed if the pan gets too dry. Continue to cook until nicely browned, about 7 minutes. Add the shallot and cook until softened, about 2 minutes. Season the mushrooms with the salt and pepper and add the thyme. Remove pan from the heat and add the wine. Return pan to the heat and scrape up any of the brown bits from the bottom of the pan with a wooden spoon. Add the heavy cream and bring to a boil then immediately reduce to simmer. Stir a little until thickened, about 2 minutes.