Roasted Carrot & Wild Mushroom Ragout

Roasted Carrot & Wild Mushroom Ragout Recipe

By Veegs

🔪Prep Time: 30 minutes

👩‍🍳Cook Time: 40 minutes


8 large carrots, peeled and chopped into 1-inch pieces

Olive oil spray

1 teaspoon dried thyme

1 teaspoon dried parsley

Salt and black pepper to taste

3 cups water

2 ounces dried mushrooms (porcini or a mixed variety)

2 tablespoons vegan butter (soy-free if necessary)

½ red onion, chopped

½ red onion, chopped

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

8 ounces button mushrooms (or cremini mushrooms), halved

8 ounces wild mushrooms (shiitake, chanterelle, oyster, morel, lobster, etc.; see Tip), sliced

2 tablespoons oat flour (certified gluten-free if necessary)

½ cup vegan red wine

3 tablespoons lemon juice

Cooked polenta or other grain or pasta

Chopped fresh parsley, optional


1Preheat the oven to 425°F (220ºC). Line a baking sheet with parchment paper or a silicone baking mat.

2Spread out the carrots on the sheet and lightly spray with olive oil.

3Sprinkle with the dried thyme, dried parsley, and salt and pepper.

4Toss to coat. Roast for 25 minutes, or until caramelized and tender. Set aside until ready to use.

5Once the carrots are in the oven, bring the water to a boil in a medium pot, then remove from the heat.

6Add the dried mushrooms and set aside.

7Melt the butter in a large shallow saucepan over medium heat.

8Add the onion and sauté until translucent.

9Add the garlic, rosemary, and fresh thyme and cook until fragrant, about 2 minutes.

10Add the button and wild mushrooms.

11Use a slotted spoon to scoop the rehydrated mushrooms from the water into the pan (do not discard the water).

12Cook for 8 to 10 minutes, stirring occasionally, until the mushrooms are tender but still hold their shape.

13Add the oat flour and cook, stirring constantly, until the flour is fully incorporated.

14Add the wine and cook, stirring frequently, until the liquid has reduced.

15Add ½ cup of the reserved mushroom soaking water, bring to a boil, then reduce to a simmer.

16Cook for about 5 minutes, until most of the liquid has been absorbed.

17Add the carrots, lemon juice, salt, and pepper and remove from the heat.

18Serve over creamy polenta, garnished with fresh parsley, if desired.

19Leftovers will keep in an airtight container in the fridge for 2 to 3 days.

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