Skip to Content

Mushroom Ragout with Gremolata

Mushroom Ragout with Gremolata

Sharing is caring!

Mushrooms should be a staple in everyone’s kitchen. I am sure you have heard me say this over and over again; it is true. I always have a small supply of cremini on hand for emergency meals such as this recipe for mushroom ragout with gremolata.

When we moved from the city over to West Oakland I was turned onto a new market by my friend Megan.  Though it is a bit of a drive from our house, it is worth the 20 minutes in the car as their produce rocks.  And their mushrooms are abundant. Most of them are hand picked up in Northern California. Did I mention the ridiculously low prices?? It is a treat as I have been adding other favorite fungi to my usual kitchen crop of cremini.

Recently I found a gorgeous selection of baby shiitakes as well as oyster mushrooms. I bought a bundle home to make a mushroom ragout that I was working on for the Mushroom Channel. Halfway through preparing the recipe, I decided it would be perfect served with Taleggio polenta. To enhance the flavor of the earthy mushrooms and the tangy polenta, I added a healthy dose of citrus and garlic with a gremolata. It was perfect for a meatless meal; hearty but light. And beyond flavorful.

Thank you for joining us at the Chez Us table;  we love having you here.

Have you made this recipe?  Please share what recipes you are enjoying from our site with us – we’d love to see them.  Use the hashtag #chezuseats on social media channels, then we can pull a chair up to your virtual table and share with our friends.

Mushroom Ragout served with Taleggio Polenta and Gremolata

**serves 4

Ingredients:

7 ounces crimini mushrooms

2 ounces shiitake

2 ounces portobello

2 ounces oyster mushrooms

2 tablespoons olive oil

1 small shallot minced finely

kosher salt to taste

black pepper to taste

1/4 cup vegetable stock

high-quality olive oil

How To:

Using a mushroom brush or a paper towel, gently clean the mushrooms. 

Cut the end of the stem off, and then slice into medium sized slices.  Not too thin. 

In a large frying pan, heat the olive oil, over medium heat.  Add the shallot, stir and cook until soft;  about 2 minutes. 

Add the crimini and portobello mushroom, stir.  Over low heat, cook the mushrooms until lightly caramelized, about 7 minutes. 

Add the shiitake and oyster mushrooms, stir and cook for an additional 5 minutes. 

Add the stock, stir and cook for 5 minutes.  Season with salt and pepper.  Remove from the heat.  

To serve:  In a medium-sized bowl, add some of the Taleggio polenta, top with the mushroom mixture and sprinkle some of the gremolata over the top.  Lightly drizzle with a small amount of the high-quality olive oil.

Gremolata

Ingredients:

1 tablespoon lemon zest, I like to use Meyer Lemons

4 tablespoons Italian parsley

1 garlic clove, peeled

How To:

In a food processor combine all the ingredients.  Chop finely.  

SaveSave

(Visited 296 times, 1 visits today)

Sarah

Wednesday 29th of February 2012

Would it be rude to invite myself to dinner? That looks great and love the idea of using gremolata on the mushrooms.

Denise Woodward

Monday 5th of March 2012

Sarah - not rude at all. Anytime you are this way - give us a jingle would love to make this for you! ~ Denise & Lenny

Dana

Wednesday 29th of February 2012

Mmmmmm. Mushrooms and polenta are just about a perfect combination. But throw some Taleggio in there and I could eat that every day, all day.

Denise Woodward

Monday 5th of March 2012

Dana, we are thinking this is the dish we would serve you when you come visit. Earthy, creamy and tangy; all great qualities! ~ Denise & Lenny