Wild Mushroom Ragoût


Stay well this season with this healing mushroom dish from College of Naturopathic Medicine.

The powerful immune-supportive benefits of mushrooms has been recognised in traditional herbal medicine for centuries.

As well as this, sage is antiseptic and astringent, ideal for blocked sinuses. Lemon thyme is an expectorant, perfect for respiratory discomfort. The allicin in garlic fights infection and is also a natural decongestant.

Wild Mushroom Ragoût


  • 375g Portobello/field mushrooms, cleaned and sliced
  • 150g wild mushrooms, cleaned and left whole
  • 30g dried wild mushrooms – rehydrated
  • 5 tbsp extra virgin olive oil
  • 1 large onion
  • ¼ tsp chilli flakes
  • 1 tsp chopped lemon thyme
  • ½ tbsp tomato puree
  • 1 chopped sage leaf
  • 3 small ripe tomatoes, peeled, seeded and chopped
  • ½ tbsp gluten-free flour
  • 1 clove of garlic, crushed
  • 50g flat leaf parsley, chopped
  • Squeeze of lemon juice
  • Sea salt and black pepper to taste


  1. To begin with, prepare the tomatoes, score the tops with a cross and dunk into a bowl of hot water. Leave for 30 seconds, remove and dunk into a bowl of cold water, leaving for a minute. Using the edge of the crosses, peel the skin away. Then quarter the tomatoes and scoop out the seeds.
  2. Clean the mushrooms using a pastry brush, keeping the Portobellos separate.
  3. In a wide frying pan heat 2 tbsp of olive oil over a medium-high heat. Sauté the onions until brown and softened. Remove from the pan and set aside.
  4. In the same pan, heat another 1 tbsp of olive oil and cook the Portobellos until golden in colour.
  5. Next, lower the heat, add the sage, thyme, chilli flakes, tomato puree, tomatoes, rehydrated wild mushrooms (save the liquid),Wild Mushroom Ragouty. Add more the liquid, salt and pepper, give everything a stir and cook for a couple of minutes to allow the flavours to infuse.
  6. Afterwards, add the flour by sprinkling uniformly across the pan, stirring for a few minutes to evenly incorporate and to cook the flour. Add back in the onions.
  7. Pour in half the dried mushroom liquid and keep stirring to encourage the flour to thicken the liquid evenly. Once thickened, gradually add in the remaining mushroom liquid slowly and cook for 2 minutes until the sauce has a gravy-like consistency. Add water to thin the sauce if desired.
  8. Taste and adjust the seasoning, it may need a squeeze of lemon juice to lift the flavour. At this point the ragoût can be cooled for re-heating later or freezing.
  9. Finally, before serving, heat 2 tbsp of olive oil in a small frying pan on a moderate heat and add the wild mushrooms, season and sauté for 2 minutes until they begin to colour. Add the garlic and parsley, cook for a further minute, stirring. Add the wild mushrooms to the base sauce, transfer to a warm serving bowl and serve.


Recipe by Francesca Klottrup, for the Natural Chef Diploma Courses at CNM, the College of Naturopathic Medicine. For further information visit www.naturalchef.com or call 01342 410 505. Photography by Juliet Klottrup for CNM. This recipe is put together by the College of Naturopathic Medicine) who is the UK’s leading training provider in a range of natural therapies, including diploma courses in Naturopathic Nutrition, Herbal Medicine, Acupuncture, Homeopathy, Naturopathy, Natural Chef and Vegan Natural Chef, all based on the naturopathic approach.