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Soup - Taste

Mushroom Ragout with Roasted Tomato Garlic Sauce

Course Soup
Cuisine American


Tomato-Garlic Sauce:

  • 2 pounds vine-ripened tomatoes, stemmed, cored, and quartered
  • 8 cloves garlic, minced
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons lemon zest
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon sugar

For the Mushroom Ragout:

  • 1/4 cup extra-virgin olive oil
  • 1/2 cup pancetta, minced
  • 1/2 cup white or yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups assorted available mushroomscleaned and sliced (e.g., shitake, oyster, cremini, button),
  • 2 tablespoons fresh thyme leaves, stemmed
  • 1 tablespoon fresh sage leaves, chopped
  • 1 tablespoon fresh rosemary leaves, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup red wine
  • 2 tablespoons butter
  • 4 ounces crumbled goat cheese


  • Directions:
    Preheat oven to 450˚F.
    To prepare sauce, in a large bowl, toss tomatoes, garlic, vinegar, lemon juice, zest, olive oil, salt, and pepper. Spread evenly in a baking dish with sides and roast 30 minutes or until soft. Remove from pan and let cool. In a food processor, purée roasted tomato mixture until blended well. Set aside.
    To prepare ragout, heat olive oil in a large, heavy skillet over medium heat and sauté pancetta and onion until golden brown. Add garlic, mushrooms, thyme, sage, rosemary, salt, and pepper and cook until mushrooms are soft. Add wine and simmer until liquid is reduced in half; then stir in butter. Serve ragout over a pool of tomato sauce. Top with crumbled goat cheese. Pairs well with beef, chicken or fish or good as a vegetarian dish.
    Congratulations to all the of the winning garlic recipes! Will you be next? Be sure to check out the secret ingredient in this year’s recipe contest here.
Keyword mushroom and cherry tomato recipe
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