Vegan Oyster Mushroom Ragout With Lemon And Tarragon

October 11, 2019
For me, autumn means mushrooms. Originally I am from a small village where every autumn we went on a hunt for mushrooms with my grandfather. He knows every mushroom type that is edible and doesn't have a poisonous sibling, so it was safe for us to collect them. Unfortunately oyster mushrooms are not native in our area, but I developed a strong bond with them too. Though you could use any kind of mushrooms for this ragout, oyster or wild champion is the best.
Vegan Oyster Mushroom Ragout

Vegan Oyster Mushroom Ragout With Lemon And Tarragon

Recipe Type: Hearty Entrees
utensils YIELDS 2-3 servings
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  • 3 tbsp olive oil
  • 1 medium red onion, diced
  • 60 dgk osyter mushrooms, sliced
  • 3 tbsp dried tarragon
  • 300 dl rice cooking cream
  • 3 cloves garlic, minced
  • 1 lemon
  • salt, ground pepper
  • 20 dkg bulgur
  • 3 tbsp olive oil
  • 1 medium red onion, diced
  • 60 dgk osyter mushrooms, sliced
  • 3 tbsp dried tarragon
  • 300 dl rice cooking cream
  • 3 cloves garlic, minced
  • 1 lemon
  • salt, ground pepper
  • 20 dkg bulgur
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Directions

1. Prepare the bulgur according to package instructions, then set aside.
2. Heat the oil in a large sauce pan over medium heat. Sauté the onions until fragrant, then add sliced mushrooms and tarragon.
3. Over high heat, fry the mushrooms for a few minutes. Season with salt and pepper.
4. Add the rice cream and the garlic as well. Add the juice of the lemon and a little of the zest for more unique taste. Cook for 5 minutes over high heat.
5. Serve it over the bulgur.

Also by Imola: Creamy Vegan Carrot, Peanut & Butternut Squash Soup
Vegan Oven Baked Butternut Mac N’ Cheese
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Photo: Imola Toth


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Imola is a gluten-free vegetarian, 200h RYT yoga teacher and Wild Women Empowerment Coach. Check out her website , and blog . Follow her on Instagram @yogiraisedbythewolf and Twitter

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