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Mushroom Ragout

Yields 3 Servings


  • 3 1/2 cups low-sodium vegetable broth (divided)
  • 1 cup white onion (chopped)
  • 4 garlic cloves (minced)
  • 8 ounces wild mushrooms (trimmed & chopped)
  • 2 Tbsp fresh thyme (chopped)
  • 1 Tbsp fresh rosemary (chopped)
  • 1/4 cup merlot (or another medium bodied red wine)
  • 2 Tbsp tamari
  • 3 Tbsp nutritional yeast
  • 2 Tbsp whole-wheat or spelt flour
  • freshly ground black pepper
  1. In a large skillet over medium-high heat, add onion  and cook for about 4 minutes or until onion is translucent.
  2. Add in 1 cup of the broth and continue cooking.  
  3. Stir in mushrooms, rosemary and thyme and continue to cook about 3 minutes or until mushrooms release their liquid and start to become tender.
  4. Add wine and cook 2-3 minutes, stirring constantly.
  5. Stir in 2 cups broth and bring to a simmer.
  6. Meanwhile, in a small bowl, whisk together remaining broth, tamari, yeast and flour to form a thick paste.
  7. Add mixture to skillet, along with the garlic, whisking constantly to make sure paste dissolves.
  8. Bring to a boil for 2-3 minutes, stirring constantly.
  9. Add ground pepper to taste.