I have never been a gravy fan, but I am a fan of what I call “Mushroom Ragoût Gravy,” which is not a gravy at all but a mushroom ragoût, or stew. I always make too much. I double the recipe if we are going to be a dozen people, which we usually are during holiday gatherings, even though I know that nobody will have enough room on their plates for more than a spoonful.
The surfeit is a calculated one, because I know that I can recycle the leftover mushroom ragoût into a number of dishes, from omelets to tarts, risottos to tacos. I spoon the ragoût over polenta and heat it with toast for bruschetta. The ragoût makes a great pasta sauce and pizza topping as well. It is a great dish to have in your repertoire because it is so versatile as a building block or as a side dish.
The recipe makes quite a lot of ragoût, but you won’t mind having it around. It keeps for three or four days in the refrigerator and freezes well, and the leftovers can be used to make omelets, strudels and more.
Mushroom Ragoût: This versatile dish can be used as the base for a number of other recipes or enjoyed on its own.
Mushroom Ragoût Omelet: A simple omelet with a delicious filling.
Mushroom Tart: Once the ragoût is made, this tart can be assembled quickly.
Mushroom and Wild Rice Strudel: Wild rice adds great texture to the “meaty” mushroom filling.
Quesadilla With Mushroom Ragoût and Chipotles: Mushroom ragoût forms the basis for delicious quesadillas that can be assembled in no time.