Mushroom Ragout

mushroom ragout

When I go to salad bars I don't stick to a theme. I don't selectively put things on my plate because they would go together, or because I think they'd make a great salad. No- when I go to a salad bar, I'm ALL IN. I want a little taste of everything, so a load up my plate just like that, with one little bite of just about everything. That's what I was doing when I discovered mushroom ragout: A bite of this, a bite of that, oooh! Mushroom ragout! Two bites of that. 

Guys, two bites was not enough. Not even close. After the first bite I immediately wanted the second, and after second all I could think was, Ok, how am I going to make this on my own now?

I have a long history with mushroom recipes on this blog. Just search "mushroom" in that little box on the left and you'll see what I mean. But that wasn't going to let that hold me back because when I find a mushroom recipe I'm in love with, I run with it. 

mushroom ragout

I found out, while researching ragouts, that "ragout" just means "main-dish stew" in French. This could definitely be eaten as a main dish (or straight from the pan, even after dinner is over, because you just can't get enough 😉) but it could also be used as a side dish or even a sauce. The first time I made it, I mostly just ate it straight, but after that I went a little crazy, using it as a gravy for steamed swiss chard, and even adding a spoonful to the top of a grass-fed burger. 😍

This dish is hearty, from the meatiness of the mushrooms, but comforting, thanks to the creamy broth they're simmered in. It's not as rich as a traditional gravy, but it sure works well as one! The sauce gets it's creaminess from a scoop of dehydrated heavy cream powder. (Right now you're probably thinking, What the heck? Where in the world would I find that and better yet, why??) But the answers are easy! I'll start with why: 

  1. It's easy to keep around! Especially if you only eat dairy occasionally, dehydrated heavy cream powder keeps longer (especially in the fridge or freezer) than a carton of cream. Plus, you can make exactly how much you want when you want it. Win-win! 
  2. You can use it to make all sorts of fun things -- right now I'm working on a homemade, no-refined sugar, extra dark hot cocoa powder. Spoiler alert: it's my new favorite after dinner beverage, and I'll share the recipe with you soon 😊
  3. CAMPING! Or just being on the road in general. I'm someone that really really really wants some kind of milk in my coffee or tea, whether it's a milk alternative or heavy cream. This stuff is PERFECT for taking camping! 

And now, where to find it: The heavy cream powder I used in this recipe is from Anthony's Goods.  I don't know if you know this, but Anthony's Goods batch tests ALL of their products for gluten. Which means anyone with a gluten intolerance can feel totally comfortable using their products!! 

Anyways... morals of this story: Get more than 1 bite of mushroom ragout if you find it one a salad bar; Even if ragouts are supposed to be main-dishes, don't hold back -- put it on everything; Dehydrated dairy is really really useful to keep on hand. 

If you're dairy-free, never fear! There's a mushroom recipe for you too: Paleo Swedish Meatballs in Mushroom GravyPaleo Cream of Mushroom Soup with Bacon and Leeks, even Chicken Pho with Crispy Mushrooms

mushroom ragout

P.S., Has anyone used dehydrated coconut milk powder? If so I'd love to hear how it went!! 

Anthony's Goods provided me with product for this blog post, but the recipes and opinions are all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going! Anthony's Goods helps me stock the pantry and keep the blog going. I only work with brands that I truly enjoy and use.  

Mushroom Ragout

Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

Eat it straight, spoon it over your next burger, or use it as a sauce for steamed veggies. Take your pick!

Serves: 4   |    Total Time:


  • 1 large onion
  • 1 tablespoon coconut oil
  • 2 garlic cloves
  • 1 pound mushrooms (crimini, button, or baby portobello), sliced. OR optional, 1/2 pound crimini and 1/2 pound wild mushrooms
  • Salt & Pepper
  • 1/2 cup white wine
  • 1 cup broth
  • 1/4 cup heavy cream powder (it is also possible to use regular heavy cream — see note below)
  • 1/3 cup parsley
  • 1 teaspoon rosemary


  1. Heat the coconut oil in a skillet over medium heat.
  2. Slice the onion into thin strips, and when the oil is hot, add then to the pan, along with a dash of salt. Mince the garlic, and add it to the pan. Then, slice the mushrooms. Once sliced, add the mushrooms to the pan.
  3. Place lid on skillet, and cook for 10 minutes, until juices have released from the onions and mushrooms, and onions are translucent. Stir. Add the wine to the pan, and bring to a low simmer.
  4. In a medium size glass, mix together the broth and cream powder until fully dissolved. Add the mixture to the ragout, and then add the rosemary. Stir. Simmer with the lid off for several more minutes; until the mushrooms are well cooked and the sauce has begun to cook off. Season with salt & pepper to taste. Fold in parsley. Serve hot! NOTE: To make this with regular heavy cream, use 1/2 cup heavy cream and decrease the broth to 1/2 cup.