I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Bon Appétit | 2022-06-01 16:00:09 |  253,210 Views |
Chris makes mushroom ragout | From the test kitchen | Enjoy your meal
I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. Learn more about me and the site
Premium Ad-Free membership includes:
Most mushroom ragout I’ve ever made has been with sliced mushrooms. I’d brown them and go from there. Eventually this style of sauce went out of style and I didn’t think much of it. Other sauces took its place and I never looked back. It wasn’t until I saw an early version of Andrea Gentl’s Cooking With Mushrooms that mushroom ragout became a staple in our house again. Andrea’s ragout is a mixture of very finely chopped fresh mushrooms. It’s slow-cooked in a low oven for hours and has all sorts of wonderful wildcard ingredients that add depth and flavor—nutritional yeast fish sauce mushroom powder chilies and herbs. You should buy her book and you should absolutely make her version (vegan fish sauce works great in it if you’re vegetarian). It’s one of my favorite ways to spend a lazy Sunday. When a lazy Sunday isn’t quite in the cards I often make what I’ve come to regard as my “cheater version” of the ragout. It’s when I know I’m a little short on time or have run out of certain ingredients — that’s the recipe you see here. It’s thick hearty and the perfect pairing for a variety of pastas polenta and the like. I like it so much that I now keep it in my freezer at all times.
