Beef broth makes this portobello-shiitake ragout rich and complex. Serve as a side to meat, or with polenta as a hearty main course. For best results, use only fresh mushrooms and tomatoes. You can also refrigerate this for up to 2 days.


Recipe Summary

20 mins
55 mins
1 hr 15 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Pour beef broth into a saucepan and add bouillon cube. Bring to a rapid boil over high heat for 3 minutes. Reduce heat to medium and let simmer for at least 30 minutes. Set aside 3 tablespoons for ragout; store remaining broth in the refrigerator for another use.

  • Heat a large pan over medium-high heat and add 1/2 teaspoon oil. Add portobello mushrooms and sear, 3 to 5 minutes. Set portabellos aside.

  • Sear shiitake mushrooms over medium-high heat in the same pan without adding more oil, 3 to 5 minutes. Set shiitakes aside.

  • Reheat the same pan over medium-high heat and add remaining 1 teaspoon oil. Add garlic and cook until browned, about 2 minutes. Add tomatoes and wine; cook for 2 minutes. Add reserved beef broth and cook for 3 minutes.

  • Stir portabello and shiitake mushrooms into the pan and cook, 7 to 10 minutes. Stir in butter gently until ragout is coated. Top with Parmesan cheese. Serve immediately.

Cook's Notes:

You can use veal broth and veal bouillon instead of beef, if desired.

Because the secret to this recipe is in the broth, it should be as rich as possible. Homemade stock or fresh stock purchased from a grocery deli will result is a much tastier dish. If using canned broth, follow recipe instructions and let simmer for as long as possible.

Editor's Note:

Nutrition data for this recipe includes the full can of beef broth. The actual amount of beef broth consumed will vary.

Nutrition Facts

92 calories; protein 3.8g; carbohydrates 4.8g; fat 5.7g; cholesterol 9.9mg; sodium 609.5mg. Full Nutrition