In honor of National Mushroom Day, we are sharing the recipe for one of our most requested recipes of all time -- Chef Nikki’s Magic Mushrooms, aka the best mushroom ragout you’ll ever have.
Magic isn’t a term we throw around loosely, but this recipe lives up to its name, both in taste and nutritional value. Mushrooms impart a very specific savory taste referred to as umami. This hearty and earthy flavor will have you coming back to this recipe time and time again.
Mushrooms are one of the few natural food sources of Vitamin D and are also loaded with the B vitamins thiamin, riboflavin and niacin, which are crucial for turning food into energy.
Photo Credit: Cook Republic
Nikki’s Magic Mushroom Ragout
1 cup quinoa, uncooked
¾ cup white beans
¼ cup shiitake mushrooms, sliced
2 cups cremini mushrooms, quartered
2 cups Portobello mushrooms, halved and sliced
8 oz maitake mushrooms, broken
2 tbsp white wine
2 cups vegetable broth
1 tbsp chives, minced
1 shallot, minced
2 cloves garlic, minced
2 tbsp parsley, minced
1 cup baby kale
Salt and Pepper, to taste
1 tsp lemon juice, as needed
3 tbsp olive oil
- Cook quinoa according to package instructions.
- Preheat oven to 500 degrees. Toss maitake and portobello mushrooms in 1 tbsp olive oil, salt and pepper and spread in a single layer on a lined baking sheet. Roast mushrooms, until browned, about 15-18 minutes.
- Heat 2 tbsp of olive oil in a large saucepan and sauté shallot, cremini mushrooms and shiitake mushrooms. Add white wine and cook until evaporated.
- In a blender, blend half of the white beans with vegetable broth, garlic and a dash of salt, until smooth. Pour bean mixture over mushrooms. Add the roasted maitake and portobello mushrooms and simmer for 10 minutes.
- Turn off the heat and stir in the kale. Season with lemon juice and salt, as needed.
- Once cooled, add chives and parsley. Serve over quinoa.