Mushroom Ragout

Mushroom ragout, gluten free main meal

This ragout was created at very short notice when I was on holiday and we were having friends over for dinner.   I needed to create something for me to eat whilst everyone else was having a meat based ragout, in recent months I have eliminated meat and poultry from my diet (for a number of reasons and this is a personal choice and may not work for everyone) but I wanted my dinner to reflect what everyone else was having.

I had a rough idea of how I wanted the dish to turn out and I was super pleased that it worked first time, I’ve since made the ragout a number of times and it never disappoints!  For me, this is a great dish for autumn and winter and if you’re making the recipe below just for yourself, leftovers store well in the refrigerator making it a great dish to make in meal prep.

Mushrooms are a good source of vitamin D and also contain B vitamins.  If eaten raw, mushrooms contain a high level of prebiotics which helps feed the friendly gut bacteria.

Serves 2-3


-1 Tbsp. olive oil

-1 onion, peeled & finely diced

-2 stalks of celery, cleaned & finely diced

-2 carrots, trimmed, cleaned & finely diced (peel carrots if not organic)

-2 cups of diced mushrooms (I used chestnut)

-2 Tbsp. tomato puree mixed with 3 Tbsp. water

-1/4 cup red wine (water or veg stock can be used instead)

-1 bay leaf

-1 & 1/2 cups water

-salt & pepper to taste

How To Make

Heat the oil in a medium-sized sautee pan over a medium heat and add the onion, celery and carrots to the warm oil.

Cook the vegetables for 3-5 mins until starting to soften and the onion becomes translucent.

Add the tomato paste and water mixture (not the 1 & 1/2 cups of water) and cook for 2 to 3 minutes, stirring constantly.

Add the mushrooms and bay leaf and stir well so the mushrooms are coated in the tomato sauce.

Add the wine and cook for 2-3 minutes until the wine has reduced.

Add 1/4 cup of water (from the 1 & 1/2 cups water) and bring mixture to a low simmer.

Allow the ragout to simmer for 20-25 minutes adding water when needed.  I add 1/4 cup at a time and sometimes I don’t need the whole 1 & 1/2 cups, the ragout should be nice and thick in consistency.

Once the ragout is ready, serve over pasta or allow to cool and store in an airtight container in the refrigerator.

The ragout stores well for 3-4 days in the refrigerator.



Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.