Mushroom Ragout Recipe for Quick Cooking

is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

My fine mushroom ragout recipe I serve you in this post. You can use any mushrooms such as mushrooms, chanterelles, porcini, morels and herb mushrooms for the preparation.

You can whip up this fine mushroom dish in 35 minutes and please your loved ones.

Wish you good luck and a successful time in the kitchen.

1. Ingredients Tips for the Mushroom Ragout

The ragout which hardly differs from the mushroom goulash, you can prepare with the most different mushrooms.

Dried morels
Dried morels
Fresh boletus mushrooms
Fresh and brushed porcini mushrooms.
Piopparello mushroom southern arachnid
Piopparello are small, tasty mushrooms.
King oyster mushrooms in a basket fresh from the market.
Herb Mushrooms
Clean the chanterelles
You can find local chanterelles yourself.

2. Recipe Mushroom Ragout

Mushroom Ragout

Instructions cooked, photographed, written up and translated by Chef Thomas Sixt.

Servings 2
Calories 791
Total Time 35 Min.
Preparation Time 20 Min.
Cook Time 15 Min.

Simple and clear instructions for the preparation of mushroom stew. Learn all the tips for a classic mushroom dish.

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Mushroom stew recipe image
Mushroom stew recipe image © Thomas Sixt food photographer


5 pc Potatoes
1 bunch green asparagus
250 g fresh mushrooms
1 pc onion (Or shallot)
1 tsp Sunflower oil
80 ml dry white wine
150 ml Vegetable broth
150 ml Cream
primal salt
black pepper grounded
grated nutmeg
chili flakes
brown sugar
thyme (dryed or fresh)


Buttered potatoes
Buttered potatoes recipe image. © Thomas Sixt Food Photographer

Prepare potatoes

Prepare potatoes as a side dish.

Peel potatoes, cut into quarters and cook in salted water until al dente.

Fry the potatoes in a pan with butter.

Season with salt, pepper, nutmeg and finish with parsley.

Instructions can be found elsewhere:

Prepare buttered potatoes

Cooking Asparagus Titel Picture
Cooking Asparagus and recipes cover picture.

Prepare asparagus

Peel green asparagus on the underside, boil in salted water until al dente and prepare for serving.

I show you how to peel asparagus step by step in the cooking school.

King oyster mushrooms in a basket fresh from the market.
Fresh, small king oyster mushrooms go perfectly with the fish. You can also use porcini mushrooms, peppers, or other seasonal mushrooms for the dish.

Prepare mushrooms

Prepare the herb mushrooms in the kitchen.

Alternatively, you can use other mushrooms from the list above.

If your mushrooms are very dirty, the article “Washing mushrooms” will help you to get the mushrooms clean on your plate.

Cutting mushrooms
Cutting mushrooms

Prepare mushrooms

Cut mushrooms into small pieces and fry in a pan with oil.

Dice shallot
Finely dice a shallot.

Cutting onion

Finely dice the shallot or onion.

Mushrooms with onions in the pan
Mushrooms with onions in the pan

Supplement onion

Add the diced onion to the roasted mushrooms in the pan.

Mushrooms with flour
Mushrooms with flour

Supplement flour

Continue frying the mushrooms and onions briefly, then add flour to the pan and sauté for 2 minutes until colorless.

Deglaze with white wine
Deglaze with white wine

Mushrooms deglazing

Deglaze the mushroom pan with white wine and broth and bring to a boil.

Pour cream on top
Pour cream on top

Supplement cream

Pour the cream into the boiling mushroom pan and bring to a boil.

Mushroom ragout in the pan
Mushroom ragout in the pan

Mushroom ragout ready

Season the mushroom ragout with salt, pepper, nutmeg and thyme and set aside for serving.

Mushroom ragout served
Mushroom ragout finely dressed

Arrange and serve

Prepare hot plates and arrange them:

–> Arrange the hot potatoes on the plates.

–> Add the asparagus.

–> Add the mushroom ragout and finish with chili flakes.

Serve quickly, I wish you a good appetite!



3. Calories and Nutritional Values

4. More Ideas for Your Kitchen

Comments, Cooking Questions and Answers

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