March 17

Mushroom Ragout

Serves: 10 | Prep Time: ~45 min |

Nutrition Information (per serving)

  • Calories: 77 kcal.
  • Carbs: 4.2g.
  • Fat: 4.1g.
  • Protein: 2.5g.
  • Fiber: 1.6g.
  • Sugar: 2.2g.



  • 2 tbsp. olive oil
  • 1 sweet onion (large, finely chopped)
  • 1 clove garlic (minced)
  • 6 cups Portobello mushrooms (chopped)
  • ½ cup dry red wine
  • 1 cup vegetable broth (see recipe)
  • ½ tbsp. nutritional yeast
  • ¼ cup basil leaves (chopped)
  • ¼ cup no-salt cream cheese (see recipe)
  • ¼ cup parsley (optional, chopped)
  • Salt and pepper to taste

Total number of ingredients: 10



  1. Take a large pot and put it on medium heat.
  2. Sauté the onions and garlic in the olive oil while stirring.
  3. Add some salt and pepper to taste and stir.
  4. Mix in the mushrooms and turn up the heat a bit.
  5. Cook and stir the mushrooms until most of the liquid in it has evaporated.
  6. Add the red wine. Turn the heat up to medium-high and cook the ragout until most of the wine is evaporated.
  7. Add the vegetable broth and stir thoroughly.
  8. Blend in the nutritional yeast and cook the ragout for about 5 minutes.
  9. Add the chopped basil and the no-salt cream cheese.
  10. Lower the heat and keep stirring until the ragout simmers.
  11. Keep stirring occasionally for about 5 more minutes and add more salt and pepper to taste.
  12. Turn the heat off and set aside for about minutes to let the ragout cool down a bit.
  13. Garnish with the optional parsley before serving and enjoy while warm or store.

 Note: No-Salt Cream Cheese (see recipe) can be substituted with regular cashew butter!




Storage Temperature Expiration date Preparation
Airtight container


Fridge at 38 – 40°F or 3°C 2-3 days after preparation Reheat in pot or microwave
Airtight container


Freezer at -1°F or -20°C 60 days after preparation Thaw at room temperature. Reheat in pot or microwave


Tip: add in tofu or tempeh with the red wine to add extra protein to the recipe and serve with bread for dipping!



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