Mushroom Potluck Ragout

Ragoût is the French art of a deeply seasoned stew, and this potluck version builds that richness from mixed mushrooms, red wine, and woodsy herbs. Finished with spinach and crusty baguette, it is made for easy weekend sharing.

Serves 6 · 20 min prep · 35 min cook

Estimate for one serving

• 320 cal
• 11g protein
• 28g carbs
• 16g fat
• 3g fiber

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Ingredients

• 2 lb mixed fresh mushrooms (cremini, shiitake, oyster)
• 3 large shallots
• 5 garlic cloves
• 6 fresh thyme sprigs
• 2 sprigs fresh rosemary
• 1 cup dry red wine
• 2 cups low-sodium vegetable or beef broth
• 2 tbsp tomato paste
• 3 tbsp unsalted butter
• 3 tbsp olive oil
• 4 cups baby spinach
• 1 large crusty baguette
• 1/2 cup grated Parmesan cheese
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. 1Wipe the mixed mushrooms clean with a damp towel and trim tough stems. Tear or slice them into hearty bite-size pieces so they hold texture in the potluck pot.
2. 2Finely chop the shallots and mince the garlic. Strip thyme and rosemary leaves from the stems and roughly chop the herbs.
3. 3Heat a wide Dutch oven over medium-high heat. Add olive oil and half the butter, then tip in the mushrooms in a single layer working in batches if needed.
4. 4Cook the mushrooms without stirring for 3 to 4 minutes until the undersides turn deep golden, then toss and continue until they release liquid and brown, about 8 to 10 minutes total. Season lightly with salt and pepper.
5. 5Push mushrooms to the side, add remaining butter, and sauté the shallots until soft and translucent, about 3 minutes. Stir in garlic and herbs and cook just until fragrant, 30 to 45 seconds.
6. 6Stir in tomato paste and cook 1 minute to caramelize slightly. Pour in the red wine, scraping up browned bits, and simmer until reduced by half, 3 to 4 minutes.
7. 7Add the broth, bring to a gentle simmer, then lower heat and cook uncovered 12 to 15 minutes until the ragout is glossy and slightly thickened. Taste and adjust salt and pepper.
8. 8Fold in the baby spinach off the heat so it just wilts into the hot ragout. Stir in half the parsley.
9. 9Slice the baguette, brush lightly with olive oil if desired, and toast under a broiler or in a 400°F oven until crisp and golden at the edges.
10. 10Spoon the ragout into a wide serving bowl or keep-warm potluck crock. Scatter remaining parsley and grated Parmesan over the top. Serve family-style with the toasted baguette for scooping.