Mushroom Ragout on Garlic Toast

mushroom ragout on garlic toast recipe with step by step pictures

I’ve found a gorgeous recipe!

I may also have found my favorite chef.
The recipe took me into the world of delicious mushrooms which are cooked in a creamy thyme sauce.

Yum!

As if not head-spinning enough already, it’s all served over a fragrant and scrumptious garlic toast.

I really loved being in that world.
The moment I saw the original recipe presented by John Mitzewich it became completely clear to me that I had to have that thing in my life.

And would you like to know what that lovely chef said about this recipe? Well, he said the following: “If you make this, people will think you can cook.”

Awesome, ha?

And now I completely understand what this cute and helpful guy was talking about…

mushroom ragout on garlic toast recipe with step by step pictures

These are our ingredients.
mushroom ragout on garlic toast recipe with step by step pictures

1. To make your own mushroom ragout, first slice the mushrooms.

I am using white button mushrooms (Champignons) for this recipe.
mushroom ragout on garlic toast recipe with step by step pictures

2. In a large, large (large!) pan, heat the olive oil over medium-high heat.

If you want to go super yummy, you can use 1 tablespoon of melted butter instead of the oil.

 

3. Place the mushrooms in the pan – just pile them up, they will fit.

mushroom ragout on garlic toast recipe with step by step pictures

4. Then add the salt and pepper, stir and sauté the mushrooms until brown.

This should take about 15 minutes.

Your mushrooms will cook down substantially.

mushroom ragout on garlic toast recipe with step by step pictures

Okay, the next step involves wine.

And this is what happens when I see wine around me.

It seems that my hands start to tremble with joy.

Or maybe it’s not joy.

Anyhow, cheers!

mushroom ragout on garlic toast recipe with step by step pictures

5. When the mushrooms are nicely sautéed, slice the garlic, throw it in and sauté for about 30 second.

 

6. Add the wine and let cook for another 30 seconds.

 

7. Then pour in the chicken stock, cream and add the thyme.

Stir and let cook for about 3 more minutes. Our ragout will slowly start to thicken up.

Then taste and add more salt if needed.

 

 

mushroom ragout on garlic toast recipe with step by step pictures

8. And since it’s done now, remove the pan from heat.
mushroom ragout on garlic toast recipe with step by step pictures

Oh, my!

mushroom ragout on garlic toast recipe with step by step pictures

9. Now we can get our garlic toasts ready.

This couldn’t be easier.

Just toast a slice of bread in the toaster and rub it with a clove of raw garlic.

And you have a quick instant garlic toast.

This is a very nice trick.

mushroom ragout on garlic toast recipe with step by step pictures

10. Finally, spoon the ragout over your freshly made garlic toast.

And enjoy!

 

This yummy treat can be also served in other delicious ways – with a salad or over a piece of chicken or steak.

Mmm!

10 Responses to Mushroom Ragout on Garlic Toast

  1. 1
    Shivani says:

    Mushrooms are my favorite, and the recipe you posted is simple and no doubt it will be delicious. Thanks for sharing

  2. 2
    Dena says:

    Love the recipe and I am sure to make it soon.

    Love, too, that you credit John M’s recipes and culinary prowess.

    But your photos and script really bring it all alive.

    You have, it seems, a discerning palate.

    An artful eye.

    Are great with a camera.

    And know how to have fun.

    D

  3. 3
    sonal chopra says:

    Just tried this recipe with a slight twist. I replaced the heavy cream with soy creamer and skipped on the wine. The dish still tastes like heaven though I can only imagine how rich it might be with the wine and heavy cream :) Thanks for sharing!

  4. 4
    Cherine says:

    This must be soooo good!

  5. 5
    Anonymous says:

    What a great meal starter. My guests will be very impressed.

  6. 6
    MandyPandy says:

    Just made this for dinner. Yummy yummy in my tummy! My roommate (who HATES mushrooms) kept chowing down! I didn’t have any thyme so I substituted 1/4 tsp rosemary and one small shake of oregano. More, more!

  7. 7

    [...] night, I started out with a mixed recipe for Mushroom Ragout. The recipe from Zoom Yummy is delightful though it feels a little dry if you don’t want to add wine. Martha Stewart has her [...]

  8. 8
    Laura says:

    Loved this! I substituted arugula for thyme (didn’t have any) and mikl for cream for the same reason. I used a bunch of different mushrooms I had around – fantastic!

  9. 9
    Heather says:

    THANK YOU! I made this with your amazing Chicken with Heavenly Paprika and Cream Sauce Recipe. I somehow managed to multi-task (something I am horrible at) and stuck with your recipes exactly as written. They both came out beautifully. I have never really liked mushrooms, but I really enjoyed them in this recipe.

    Thanks a bunch for sharing! Your step by step pictured instructions made this so easy. I am going to make this again for my dad when he comes to visit next week.

  10. 10
    John says:

    Hey there – this looks great. Love your site!

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