Past Recipes
Mushroom Ragoût

Mushroom Ragoût over Mascarpone-Parmesan Grits

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This rustic, French-inspired ragoût takes everything we love about earthy, meaty mushrooms and turns the volume way up. A trio of cremini, oyster, and shiitake mushrooms cooks down with shallots, garlic, and white wine until rich and concentrated. Spoon the gravy over creamy mascarpone grits and top with a fried egg for a bowl that’s wonderfully luxurious and comforting. 

  • Vegetarian
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 820
  • Protein 25g
  • Total Carb 76g
  • Total Fat 42g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cremini mushrooms
    • 8 ounces
    • cremini mushrooms
  • oyster mushrooms
    • 2 ounces
    • oyster mushrooms
  • shiitake mushrooms
    • 2 ounces
    • shiitake mushrooms
  • parsley
    • 1/8 ounce
    • parsley
  • shallot
    • 1
    • shallot
  • garlic
    • 1 clove
    • garlic
  • quick-cooking grits
    • 1 cup
    • quick-cooking grits
  • grated Parmesan cheese
    • 1 ounce
    • grated Parmesan cheese
  • mascarpone cheese
    • 4 ounces
    • mascarpone cheese
  • unsalted butter
    • 4 packets
    • unsalted butter
  • tomato paste
    • 1 tablespoon
    • tomato paste
  • white wine
    • 1/2 cup
    • white wine
  • vegetable stock
    • 8 ounces
    • vegetable stock
  • thyme
    • 1/8 ounce
    • thyme

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • 12" large high-sided pan
  • 6" small pot with lid
  • 10" medium nonstick pan with lid

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Remove and discard mushroom stems, then wipe caps clean with a damp paper towel and quarter. Rinse parsley and roughly chop leaves, discarding stems. Peel shallot and mince. Mince garlic

  2. Sauté mushrooms

    Sauté mushrooms

    Heat a large high-sided pan with 1 tablespoon olive oil over medium-high heat. When oil is shimmering, add mushrooms and cook, stirring occasionally, until just golden, 6-8 minutes. Add shallot and garlic to pan and cook until softened, about 2 minutes more. Season with ¼ teaspoon salt and pepper as desired. Remove pan from heat and set aside until Step 4.

  3. Cook grits

    Cook grits

    While mushrooms cook, in a small pot, bring 4 cups water to a near-boil over high heat (it should just be lightly bubbling). Whisk in grits and ½ teaspoon salt until smooth. Reduce heat to medium low and cover. Cook, whisking occasionally, until thickened, 5-7 minutes. Remove pot from heat. Whisk in Parmesan, half of mascarpone, and butter. Cover and set aside until Step 6.

  4. Simmer mushroom ragoût

    Simmer mushroom ragoût

    Return pan with mushrooms to medium-high heat, then stir in tomato paste and cook until combined, 1-2 minutes. Add wine and cook until reduced by half, 1-2 minutes. Add stock and whole thyme sprigs and bring to a boil over high heat, then reduce heat to low and simmer, stirring occasionally, until thickened, 6-8 minutes. Remove pan from heat and remove and discard whole thyme sprigs (they've released all their flavor into the sauce). 

  5. Fry eggs

    Fry eggs

    While ragoût simmers, heat 1 tablespoon olive oil in a medium nonstick pan over medium heat. When oil is shimmering, crack 2 eggs into pan and season with salt and pepper. Fry until whites start to set, 2 minutes. Cover pan and continue frying until whites are mostly set but yolks are still runny, 2 minutes more.

  6. Plate mushroom ragoût and grits

    Plate mushroom ragoût and grits

    Taste mascarpone-Parmesan grits and add salt and pepper as desired, then divide between shallow bowls. Taste mushroom ragoût and add salt and pepper as desired, then spoon over grits. Top with eggs, garnish with parsley, and dig in!

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