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Mushroom Ragout

Entrée Vegetarian
Rated 5/5:
Mushroom Ragout
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Mushroom Ragout Since 1991, the French Quarter’s only microbrewery has been serving up the brews, foods and views loved by locals and visitors alike. Until you can get to the Vieux Carré, you can make this recipe for Mushroom Ragout at home. You can substitute any medium-hopped lager or amber ale for the Red Stallion Beer called for in the recipe. It’s a great meatless dish to serve during Lent.


  • 1 tbsp butter
  • 1 tbsp extra virgin olive oil
  • 2 gal julienned shallots
  • 1 oyster mushroom
  • ½ crimini mushroom
  • ½ shitake mushroom
  • 2 tbsp kosher salt
  • 2 tbsp black pepper
  • 2 tbsp fresh thyme, finely chopped
  • 1 cup Red Stallion Beer


  1. To prepare mushrooms, make sure all are cleaned thoroughly. Tear the oyster mushrooms into large pieces. Remove the stems from the shitake mushrooms and save for stock or composting. Julienne shitake caps. Grind the crimini mushrooms in a food processor or chop them finely.
  2. In a large saucepan, caramelize the shallots in the butter and olive oil.
  3. Add all mushrooms, salt and pepper. Cook until mushrooms are soft.
  4. Add beer and thyme. Cook on medium high until liquid is reduced by half.

Chef Tip: At the restaurant we serve the ragout over tagliatelle pasta, topped with a poached egg and shaved parmesan. After cooking the pasta according to package instructions, add it to a sauté pan containing the heated ragout. Finish with a tablespoon of butter and toss until butter is incorporated into the sauce. Top with poached egg and cheese.

Photo Courtesy of Crescent City Brewhouse

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