← Back to Search Results
sauteeing American, Italian, mediterranean
Wiltbank Farm Mushroom Ragù Recipe-14594

Photo by: Leonardo Frusteri
Comments: 0


We use mushrooms from Wiltbank Farm in Saugerties to prepare this earthy and creamy ragù, which we toss with our handmade pasta and use to top crispy crostini and polenta canapés. Substitute the same amounts of any seasonal mushrooms. Be sure to trim the stems on all mushrooms and even to trim off the underside gills on large mushrooms.

Yield: Makes 8 servings


  • ¼ cup olive oil
  • ½ cup chopped shallots (about 4 shallots)
  • 2 garlic cloves, minced
  • 2 cups chopped blue oyster mushrooms (about 6 ounces trimmed, 8 ounces untrimmed)
  • 2 cups chopped orange oyster mushrooms (about 6 ounces trimmed, 8 ounces untrimmed)
  • 2 cups chopped shiitake mushrooms (about 6 ounces trimmed, 8 ounces untrimmed)
  • Salt and freshly ground black pepper
  • 1/3 cup dry white wine
  • ¾ cup heavy cream
  • 1 teaspoon minced fresh rosemary
  • ½ teaspoon grated lemon zest
  • 1 cup grated Fontina cheese
  • 1/3 cup freshly grated Grana Padano or Parmesan cheese


Heat the oil in the largest skillet you have over medium heat. Add the shallots and garlic and cook until the shallots are translucent and the garlic is just starting to brown, 3 to 4 minutes. Increase the heat to medium-high and add the mushrooms, a little at a time, adding more as they cook down and start to shrink. Season with salt and pepper to taste, and keep stirring until the mushrooms begin to brown, 8 to 10 minutes. Then deglaze the skillet with the white wine, and cook until the liquid has reduced to a few glossy tablespoons, 1 to 2 minutes. Stir in the cream, rosemary, and lemon zest. Remove the skillet from the heat, mix in both cheeses, and taste again for salt and pepper. Serve immediately, or refrigerate the mushroom ragù for a few days and reheat it over a gentle flame with a touch of broth or cream.


I like to use whatever seasonal herbs I can snip from my garden plot. Sage can take the place of rosemary quite successfully. In the springtime I even substitute tarragon, which adds a lovely anise flavor and pairs well with the mushrooms.


Serving Suggestions

For crostini, bruschetta, or polenta canapé appetizers: Place a rack approximately 6 inches below the heat source and preheat the broiler. Top the crostini, bruschette, or cold sliced polenta rounds with 1 or 2 tablespoons of mushroom ragù and sprinkle with a little Parmesan cheese. Arrange the crostini in one layer on a rimmed baking sheet. Broil until the tops begin to brown in spots, about 3 minutes. Watch closely so the crostini don’t burn or scorch. Transfer to a serving platter, and serve warm.


This ragù holds very well in the refrigerator for 2 to 3 days. I love it mixed into scrambled eggs, used as an omelet filling, stirred into risotto, or even topping a pizza. You’re limited only by your imagination. This is even great spooned into a roasted sweet potato—a treat for the eyes and the stomach. Yum.


Mushrooms are an excellent source of selenium, a cancer-fighting powerhouse, plus lots of great minerals such as copper.


Wild mushrooms are expensive, but combining button mushrooms with a few wild mushrooms can reduce the cost considerably while still resulting in a great dish.

© 2009 Laura Pensiero

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

247kcal (12%)
143mg (14%)
1mg (2%)
143mcg RAE (5%)
50mg (17%)
483mg (20%)
9g (47%)
21g (32%)
1mg (5%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?