The Flaming Vegan

A Vegan and Vegetarian Blogging Extravaganza

Creamy Wild Mushroom Ragoût
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Creamy Wild Mushroom Ragoût

Prep Time: 10 minutes

Cook Time: 20 minutes

You may remember that my last recipe was a low-carb one, as I am experimenting with this diet at present (I don't find it that easy to stay off the starches, as they are some of my favorite foods, but do enjoy meals like this one).  So I am sharing here another delicious low-carb meal from the same stable, a creamy mushroom ragout. I am always a great fan of mushrooms in any dish, and this recipe makes excellent use of them.

This tasty one-pot dish, based on a traditional French recipe, is wonderful made with wild mushrooms, but a mixture of oyster, button and shiitake mushrooms also works well (or you can also use chestnut mushrooms which are one of my favorite varieties, due to their "meaty" flavor and texture. *) You should find that this meal is filling enough to have on its own, but if you are not low-carbing like me, a potato gratin is a great accompaniment to this (alternatively it would also go well with steamed green beans and zucchini noodles, for a main meal, or served over polenta). As some of you may know, zucchini noodles are a great low-carb alternative to pasta, and I will no doubt share some recipes including them in future.

 (*Just a word of caution: if you decide to go rambling in the woodland and pick your own wild mushrooms for this, do make sure that you definitely pick the edible variety, not poisonous toadstools! I can't be held liable for any food poisoning resulting from sharing this recipe!!!)

Ingredients (Serves 4)

  • 1 kg (2 lb. 4 oz.) wild mushrooms (or other mushrooms of your choice)
  • 4 tablespoons of olive oil
  • 3 garlic cloves, crushed
  • 4 tablespoons double or soya cream (or any other plant cream would also work)
  • lemon juice
  • salt and freshly ground black pepper
  • chopped fresh parsley, preferably flat-leaf, to garnish
  •  

 Method

 1) Quickly rinse the wild mushrooms and pat dry with a kitchen towel. Slice them, as thickly or thinly as you like. Heat the olive oil in a pan and cook the mushrooms and garlic over a moderate heat, uncovered, until they are tender and any liquid has bubbled away. The time varies according to the type of mushroom; it can be as little as 5 minutes, or as long as 20. If you test the mushrooms with a sharp knife you will be able to tell when they are tender.

 2) Add the cream, a squeeze of lemon juice and some salt and pepper to season.

 3) Get the mixture really hot, sprinkle with parsley and then serve at once, with the accompaniments of your choice such as steamed green beans, crusty bread, sautéed potatoes, etc. I also think a glass or two of good red wine is the perfect accompaniment here. Cheers!

I hope you like this recipe and your votes and comments are much appreciated.

*Image courtesy Flickr creative commons.

 

 

 

 

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Leave a Comment

  1. Eve Sherrill York
    Eve Sherrill York
    I love mushrooms and this sounds delicious.
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  2. Scott Desmond
    Outstanding - voted
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  3. Cheryl Thomas
    Cheryl Thomas
    Mushrooms are great and this looks delicious
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  4. Ann
    Ann
    How delicious sounding and a must try. Thanks for sharing.
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  5. Norma Plum
    Norma Plum
    I just bought some portobellos. Would these work?
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    1. Veganara
      Veganara
      Absolutely Norma! If you cut them into chunks, i.e.quarters. Portobellos are great in vegan meals, very meaty and satisfying.
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      1. Norma Plum
        Norma Plum
        Great! will definitely try them, thanks for sharing! :)
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