Roasted Carrot & Wild Mushroom Ragout


Roasted Carrot & Wild Mushroom Ragout

A recipe that is delicious! This recipe is perfect when you feel that little bit more adventurous in the kitchen. This recipe will shine equally as bright whether you serve it for breakfast, lunch, or dinner; it's all up to you. But guarantee your family and friends will love this.
Course Vegan
Keyword vegan
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4


  • 8 large carrots, peeled and chopped into 1-inch(2.5cm) pieces
  • olive oil spray
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • salt and black pepper to taste
  • 3 cup (720ml) water
  • 2oz (60g) dried mushrooms (porcini or a mixed variety)
  • 2 tbsp vegan butter (soy-free if necessary)
  • ½ red onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh thyme
  • 8oz (225g) button mushrooms, halved (or cremini mushrooms)
  • 8oz (225g) wild mushrooms, sliced (shiitake, chanterelle, oyster, morel, lobster, etc.; see notes)
  • 2 tbsp oat flour (certified gluten-free if necessary)
  • ½ cup (120ml) vegan red wine
  • 3 tbsp lemon juice
  • cooked polenta or other grain or pasta
  • chopped fresh parsley (optional)


  • Preheat the oven to 425°F/220ºC. Line a baking sheet with parchment paper or a silicone baking mat. Spread out the carrots on the sheet and lightly spray with olive oil. Sprinkle with the dried thyme, dried parsley, and salt and pepper. Toss to coat. Roast for 25 minutes, or until caramelized and tender. Set aside until ready to use.
  • Once the carrots are in the oven, bring the water to a boil in a medium pot, then remove from the heat. Add the dried mushrooms and set aside.
  • Melt the butter in a large shallow saucepan over medium heat. Add the onion and sauté until translucent. Add the garlic, rosemary, and fresh thyme and cook until fragrant, about 2 minutes. Add the button and wild mushrooms. Use a slotted spoon to scoop the rehydrated mushrooms from the water into the pan(do not discard the water). Cook for 8 to 10 minutes, stirring occasionally, until the mushrooms are tender but still hold their shape.
  • Add the oat flour and cook, stirring constantly, until the flour is fully incorporated. Add the wine and cook, stirring frequently, until the liquid has reduced. Add ½ cup(120ml) of the reserved mushroom soaking water, bring to a boil, then reduce to a simmer. Cook for about 5 minutes, until most of the liquid has been absorbed.
  • Add the carrots, lemon juice, salt, and pepper and remove from the heat. Serve over creamy polenta, garnished with fresh parsley, if desired. Leftovers will keep in an airtight container in the fridge for 2 to 3 days.


Since wild mushrooms can be on the pricey side, you can replace them with another 8oz(225g) button or cremini mushrooms, if you’d prefer
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