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Porcini Mushroom Ragout

  • 4-5
Porcini Mushroom Ragout

Porcini, the Italian name for Boletus Edulis Funghi is a member of the Cep family. For some it is called the King of Mushrooms. Here we have the ability to buy them dried. Their flesh remains white when dried and they are avialable sliced and only require 30 minutes’ soaking before using. They have a broad cap and foot and they almost have the shape of a Champagne cork. Their flesh is meaty and their flavour is unique. Adding a few slices of porcini to a casserole or soup will brightly enhance the mushroom flavour. Porcini powder is perfect for sprinkling into risottos, gravies or sauces and soups.


  • ½ cup boiling water or chicken stock
  • 20 grams dried porcini mushrooms
  • 1 leek, rinsed and sliced thickly
  • 1 tsp minced garlic
  • 2 parsnips, peeled and sliced
  • 2 carrots, peeled and sliced
  • 3 tblsp tomato paste
  • 400 gram can tomatoes in juice
  • ½ cup red wine
  • 250 grams Portobello mushrooms, thickly sliced
  • 390 gram can whole artichokes, drained and diced
  • 1-2 tblsp freshly chopped thyme


  1. Pour the boiling water over the porcini mushrooms and leave covered to soak for 30 minutes. Drain and reserve the liquid.
  2. Heat a dash of oil in a deep frying pan and cook the leek, garlic, parsnips and carrots until just beginning to soften. Increase the heat and add the tomato paste, stirring until the mixture starts to darken. Mix in the tomatoes and their juice, red wine and reserved porcini mushroom liquid. Simmer gently for 8-10 minutes until the vegetables have softened.
  3. In a separate pan, heat a little extra olive oil and cook the porcini mushrooms and sliced Portobellos mushrooms until golden on each side. For best results, do this is several batches. Stir the mushrooms into the Ragout with the artichokes and the thyme. Season with salt and pepper.
  4. Serve on a toasted ciabatta or with a crispy puff pastry crust.

Puff Pastry Crust

  1. Cut a pre-rolled puff pastry sheet into a 20cm circle and place on a well-greased baking tray. Brush with a beaten egg to glaze. Bake at 230°C for 15 minutes or until well risen, crisp and golden. Serve immediately.

Cooks Tips

Like all dried foods Porcini mushrooms should be kept in an airtight container and away from light and heat to ensure their glorious flavour is not harmed.

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