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Mushroom Ragout



* 2 TBSP Smith’s Creamery Butter

* 1/2 pound Baby Shiitake mushrooms, sliced

* 2 large Portabella mushrooms, slicesd

* 1 medium sweet onion, chopped

* 1/2 bunch fresh Parsley, chopped (stems removed)

* 3 stalks Swiss Chard, stems chopped, leaves cut into strips (set aside for later)

* 1 large Creole Tomato chopped

* 2 bay leaves

* 2 tbsp thyme

* 2 cloves garlic, thinly sliced

* Salt and freshly ground black pepper

*1 cup white wine


Mushroom ragout is perfect over rice or boiled potatoes. You can turn it into a sauce by adding an 1/8 cup of sour cream and blending on high for 3 minutes.  Sauce can be used on pasta, as a pizza sauce, stuffing for pasta dishes, and the list goes on.




Heat a large saute pan over medium-low heat.

Add Butter to lightly coat the bottom of the pan.

Add the onions, half of the parsley, salt, and pepper to taste. Let sweat about 8 to 10 minutes (until lightly browned).

Add Swiss chard stalks, tomato, and 1/2 cup of white wine. Be sure to bring to a boil and then reduce to a slow simmer.

 Add both Portabella and Shiitake mushrooms and saute until the liquid is released and they are golden brown, about 5 minutes.

Season with salt, pepper, garlic, bay leaves, & thyme.

 Carefully add the remaining wine and cook until it reduces by 3/4.

Check seasoning and serve over Campbell Farms Popcorn Rice or potatoes.

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