Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Double-Mushroom Ragoût

Scott Phillips

Yield: Yields 2 to 2-1/2 cups.


  • 1 oz. dried porcini mushrooms (about 1 cup)
  • 3 Tbs. unsalted butter
  • 2 Tbs. extra-virgin olive oil
  • 20 oz. cremini (baby bella) mushrooms, sliced 1/4 inch thick
  • Kosher salt
  • 1/3 cup finely chopped shallot
  • 1/3 cup dry Marsala
  • 1 Tbs. coarsely chopped fresh thyme
  • 3/4 cup heavy cream; more for reheating
  • Freshly ground black pepper
  • 2 Tbs. chopped fresh parsley


  • Soak the porcini in 1-1/2 cups very hot water, stirring occasionally, until they’re rehydrated, about 20 minutes. With a slotted spoon, transfer them to a cutting board and chop coarsely. Strain the soaking liquid through a coffee filter into a small bowl and set aside.

    In a 10-inch straight-sided saute pan, heat 2 Tbs. of the butter with the olive oil over medium heat. Add the cremini and 1 tsp. salt and cook, stirring occasionally, until the mushrooms have softened and released their liquid, 5 to 8 minutes. Increase the heat to medium high and cook, stirring more frequently, until the mushrooms are shrunken and very well browned, 8 to 10 minutes more.

    Reduce the heat to medium, add the shallots and the remaining 1 Tbs. butter and cook, stirring, until the shallots are softened, 1 to 2 minutes. Add the Marsala, thyme, porcini, and 1/4 cup porcini-soaking liquid (reserve the remaining soaking liquid if making ahead). Cook and stir until most of the liquid evaporates, 1 to 2 minutes. Add the cream and cook until reduced to a saucy consistency, 1 to 2 minutes. Stir in the parsley and season to taste with salt and pepper.

Make Ahead Tips

You can make and refrigerate the ragoût up to 2 days ahead. Just before serving, reheat it in a medium saucepan over medium heat. Stir in 1 or 2 Tbs. of the reserved mushroom-soaking liquid and 1 or 2 Tbs. heavy cream, letting both reduce slightly until the ragoût is just loose and saucy enough to spoon around the tenderloin. Stir in the parsley.


Rate or Review

Reviews (9 reviews)

  • desmetter | 07/30/2017

    I have served this to many many guests and several have called it the best meal they ever ate. I hunt and dry morel mushrooms and I used them in addition to or in place of the porcini. I normally go heavy on the dried mushrooms, use chicken stock instead of water, and I add all the reserved chicken stock to the ragout. There is just too much flavor there to let it go to waste.

  • AnneMarieH | 12/17/2016

    This recipe - and the whole menu for that matter - is so fantastic and easy (but don't tell your guests that part). For the lactose intolerant out there - try using coconut cream instead of heavy cream in the recipe - you will get the same richness without the dose of dairy.

  • user-164588 | 12/30/2014

    Absolutely delicious with beef tenderloin! Easy to make and so convenient to be able to make it the day before! Heats up wonderfully.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial