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.

Mushroom Ragout served with Taleggio Polenta and Gremolata

**serves 4


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.



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.  


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