Mushroom Ragout

Mushroom Ragout

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  • 1 small onion, diced
  • 2 tablespoons canola oil
  • 1/2 pound mixed fresh mushrooms (chanterelle, crimini, portabello), thinly sliced
  • 5 to 6 dried mushrooms, soaked in 1 cup hot water, water reserved
  • 2 cloves garlic, minced
  • 2 teaspoons minced fresh thyme
  • Salt and pepper, to taste
  • 1 teaspoon red miso
  • 1 tablespoon tomato paste
  • 1 tablespoon unbleached flour
  • Splash of balsamic vinegar


Over medium heat, sauté onions in oil until lightly browned. Add fresh and soaked, drained dried mushrooms and garlic, and continue to cook until mushrooms have softened. Add thyme and cook for a few seconds.

Add reserved mushroom liquid to the pan. Bring to a light boil. Season with salt and pepper; stir in miso and tomato paste. Reduce heat and stir in flour.

Continue to cook until ragout is thickened. Add more salt and pepper, if necessary. Add balsamic vinegar.

Serve with Roasted Tofu with Herbs.

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