Mushroom Ragout 'Gravy'
I never make gravy. Some people find that perplexing, but I don't like it—there's just too much fat involved. Instead, I make this mushroom ragout and spoon it over the turkey and on the side.
I never make gravy. Some people find that perplexing, but I don't like it—there's just too much fat involved. Instead, I make this mushroom ragout and spoon it over the turkey and on the side.
- salt to taste
- 1 tablespoon all-purpose flour
- 2 tablespoons extra-virgin olive oil
- black pepper
- 4 garlic cloves minced
- 1 cup chicken stock or vegetable stock
- 1 ounce (about 1 cup) dried porcini mushrooms
- 1 medium onion or 2 shallots chopped
- 1 pound mushrooms cleaned, trimmed, and sliced 1/2 inch thick
- 1 pound wild mushrooms or oyster mushrooms cleaned, trimmed and sliced thick or torn into pieces
- 1/2 cup fruity red wine such as a cã´tes du rhone
- 2 teaspoons chopped fresh rosemary or 1 teaspoon crumbled dried
- 2 teaspoons chopped fresh sage or thyme leaves
- Carbohydrate 41.6522772384866 g
- Cholesterol 14.4 mg
- Fat 34.4412553628112 g
- Fiber 5.02536119237166 g
- Protein 27.6588104833313 g
- Saturated Fat 5.48769597666901 g
- Serving Size 1 1 recipe (1471g)
- Sodium 4299.14236854364 mg
- Sugar 36.626916046115 g
- Trans Fat 1.89429594609412 g
- Calories 557 calories
Step-by-step
- Place dried mushrooms in a bowl or tempered glass measuring cup, and pour on 2 cups boiling water. Let soak 30 minutes while you prepare the other ingredients.
- Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices, and set aside the liquid in the bowl. Then rinse the mushrooms, away from the bowl with the soaking liquid, until they are free of sand. Squeeze dry and set aside. If very large, chop coarsely.
- Heat oil in a large, heavy nonstick skillet or saucepan over medium heat, and add onion or shallots. Cook, stirring often, until tender, about 5 minutes. Add the garlic, stir together for about 30 seconds, and then add in all the mushrooms except the reconstituted porcini mushrooms and salt to taste. Cook, stirring often, until mushrooms begin to soften and to sweat, about 5 minutes.
- Add the flour and continue to cook mushrooms, stirring, until they have softened a little more and you can no longer see the flour, about 2 minutes. Add the reconstituted dried mushrooms and the wine, and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, 5 to 10 minutes.
- Add rosemary and sage or thyme, stir together, and stir in mushroom soaking liquid and stock. Bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until mushrooms are thoroughly tender and fragrant and the surrounding broth is thick and gravy-like, about 20 minutes. If you want a thicker “gravy,” remove a cup and blend until smooth in a blender or a food processor fitted with the steel blade. Stir back into the ragout.
- Remove from the heat, stir in some freshly ground pepper, taste and adjust salt. Set aside in the refrigerator overnight.
My Secret to a Rich and Flavorful Mushroom Ragout (Instead of Gravy)
Let me be honest, I'm not a gravy person. The richness, the fat content – it just doesn't appeal to me. But I know that a delicious sauce is essential to a complete and satisfying meal, especially when it comes to turkey or roasted chicken. So, over the years, I've perfected a mushroom ragout that's become a family favorite and a staple at every holiday gathering. This isn't your average mushroom gravy; it's a deeply flavorful, umami-bomb of a sauce that's surprisingly easy to make. It's also significantly healthier than traditional gravy, with fewer calories and less fat.
The magic lies in the careful layering of flavors. We start with dried porcini mushrooms, which impart an intense, earthy depth that you simply can't achieve with fresh mushrooms alone. Soaking these mushrooms in boiling water not only rehydrates them but also creates a flavorful broth that we'll use later. The process is a little like making a rich, savory tea, infusing the water with the essence of the mushrooms. After soaking, those mushrooms are carefully rinsed to remove any grit or sand, ensuring a smooth, luxurious texture in the final ragout. Then, we add a medley of fresh mushrooms – I often use a combination of cremini, shiitake, and oyster mushrooms for a complex mix of textures and tastes, but feel free to use whatever is fresh and readily available at your market. Sautéing the mushrooms with onions and garlic creates a base of savory goodness, before we add a touch of flour to thicken the sauce.
The addition of a fruity red wine, like a Côtes du Rhône, adds a wonderful complexity and bright acidity that cuts through the richness of the mushrooms. This is where the magic truly happens. The wine reduces, concentrating its flavors and creating a glossy, deeply colored sauce that clings beautifully to your turkey or any other protein you choose to serve it with. Then, we incorporate the porcini soaking liquid and chicken or vegetable stock, creating a broth that's both flavorful and substantial. The final touch? Fresh herbs—rosemary and sage, or thyme, for a burst of aromatic freshness that elevates the entire dish. Finally, we simmer it all together until the sauce reaches the perfect consistency—thick and rich, but still spoonable. For an even silkier texture, you can blend a portion of the ragout before returning it to the pot. I often make this a day ahead, allowing the flavors to meld and deepen overnight in the refrigerator.
Beyond the Turkey: This mushroom ragout is far too versatile to be limited to Thanksgiving. It's absolutely delicious spooned over roasted chicken, pan-seared fish, or even served as a decadent sauce for pasta. Its rich, earthy flavor pairs wonderfully with polenta, mashed potatoes, or even crusty bread for sopping up every last drop. The possibilities are endless. Trust me, once you've tasted this mushroom ragout, you might just find yourself abandoning gravy altogether. It’s a game changer; a testament to the fact that sometimes, the simpler, healthier option is the most satisfying. It's the perfect blend of comfort and sophistication, making it the perfect addition to any meal, any time of year.
This recipe is more than just a collection of ingredients and instructions; it's a reflection of my culinary philosophy: to create food that's both flavorful and nourishing, food that brings people together, food that tells a story. And this story, the story of my mushroom ragout, is one of simple elegance, unexpected depth, and the sheer joy of creating something delicious from humble ingredients. It’s a recipe I’ve shared with countless friends and family, and one that I continue to refine and enjoy, year after year.
