Mushroom & Blue Cheese Ragout is one of those recipes that makes everything you serve with it better.
This irresistible mushroom sauce is big on flavor with a luscious texture that takes red meats, grilled vegetables, and pasta to a whole new level.
Fresh thyme complements savory crimini mushrooms in a creamy, hearty marsala sauce with a funky blue cheese backbone in this recipe for Mushroom Ragout. I dare say it’s the most delicious, savory sauce you’ll find anywhere.
Earthy umami from tender mushrooms shines through with mouthwatering aromatics from the thyme and blue cheese. Several of our friends have swooned over this sauce at various dinner parties, and the recipe is often requested.
Such a delicious addition to breakfast, lunch, or dinner, and it comes together in under 30 minutes with just a few simple ingredients.
When I include Roasted Tri Tip with Mushroom Ragout on the menu for a gathering, at least one person expects a red sauce to appear on their plate. Pronounced the same, ragout and ragu are quite different.
What’s the difference between ragout and ragu?
Both come from the French word ragoûter (“to revive the taste”), and it is believed the ragouts of France influenced the ragus of Italy due to Napoleon’s occupation of what is now the northern regions of Italy in the late 1700s. Also noteworthy is the influence of Italian cooks on French cuisine when Catherine de Medici married French royalty in the mid-1500s.
Italians may point out they first influenced French cuisine, and the French may infer that they refined it, but it is undeniable we have all benefited.
Ragout and ragu are thick and well-seasoned. Ragu is typically a sauce for pasta, and ragout is more like a stew or gravy-like sauce, which can also be served as a sauce with meat, like the recipe here.
Ragout: A thick, seasoned French stew or sauce made with meat, fish, or vegetables.
Ragu: An Italian tomato and/or meat sauce, depending on the region where the recipe originated.
Does a brief history lesson help?
It’s perfectly fine to call it mushroom gravy to keep the food nerd vibe to a minimum. Of course, once you taste it, you may not even care if you know the difference, so long as there is enough for seconds.
The BEST Blue Cheese for Mushroom Sauce
The meaty flavor of crimini mushrooms and blue cheese brings umami to the luxurious sauce. Depending on the blue cheese you use and the amount, you may not need to add salt and pepper.
There is a wide variety of blue cheese to choose from, and your overall opinion of blue cheese will influence the type you choose. A little blue cheese goes a long way for me—I like it, but it can’t be so strong that I smell it before it gets to the table or it overwhelms other flavors.
Look for these types of blue cheese based on your personal preference:
MILDER FLAVORS:
- Chiriboga Blue
- Fourme d’Ambert
- Bleu d’Auvergne (my favorite)
BOLDER, PUNGENT, INTENSE FLAVORS:
- Maytag
- Gorgonzola
- Roquefort
Still not sure which one to choose? Personally, I’ve found that if blue cheese has a pleasing aroma to me with grassy, mushroom, or citrus notes, I’ll enjoy eating it. If it smells overly strong or like sweaty socks, I pass.
Mushroom and Blue Cheese Ragout STEP BY STEP
- Cook the onion in 2 tablespoons oil until softened, about 6 minutes.
- Add the mushrooms to the skillet with the onions and season with salt and pepper.
- Cook the mushrooms until browned, about 10 minutes.
- Add the Marsala, chicken stock, and thyme to the skillet, stir to loosen browned bits, and simmer to reduce most of the liquid, about 3 minutes.
- Reduce heat to medium-low and stir in the cream.
- Simmer for 3 minutes to allow the cream to reduce and create a sauce.
- Stir in blue cheese and parsley (more blue cheese can be added according to preference); salt and pepper to taste.
TIP: When browning mushrooms, try not to stir too much so the mushrooms have a chance to brown against the pan.
How should I serve Mushroom Ragout with Blue Cheese?
Naturally thickened with cream, there’s no gluten to worry about so it’s safe for our gluten-free friends. Mushroom & Blue Cheese Ragout is ideal for roasted or grilled beef, lamb, pork chops, or wild game—it makes any occasion special.
Our favorite recipe to pair with mushroom ragu is grilled or roasted tri-tip or tenderloin. Creamy sauces are ideal with lean cuts of meat like tenderloin steaks or grilled chicken breasts that aren’t as juicy as fattier cuts.
Overall, I’d consider this recipe to be a social butterfly of sorts, making an excellent addition to omelets, benedicts, roasted chicken, pork chops, pasta, or roasted vegetables.
Can this recipe be Vegetarian or Vegan?
Yes! For a vegetarian version simply sub in vegetable stock for chicken stock. For a dairy-free, vegan recipe, sub in vegetable stock and replace heavy cream with a plant-based cream of your choice.
Cashew cream or oat cream may be the best options, coconut cream may shift the flavor too much. There are vegan blue cheeses in this world, you may have to do some hunting.
Can I use other mushrooms for this recipe?
Criminis are the easiest mushrooms to find in local stores, but maitake, porcini, oyster, lion’s mane, chanterelles, or morels are great additions or substitutes.
Any mix of mushrooms will elevate the experience with more complex flavors and textures.
I don’t like blue cheese, can I make this recipe without it?
Yes, you can make the sauce without blue cheese. However, before ditching it altogether, try reducing the amount or ask for help at your local deli count to find a more mellow, less funky blue. There are so many options!
If you are absolutely averse to blue cheese, try subbing in goat cheese, feta, or cotija cheese. Take care in salting the recipe when using cotija as it has a higher salt content.
Mushroom & Blue Cheese Ragout
Ingredients
- 1/2 cup chopped sweet onion , Vidalia or Maui type
- 3 tablespoons extra-virgin olive oil
- sea salt
- freshly ground black pepper
- 16 ounces cremini mushrooms , (baby bella) sliced 1/4 inch thick
- 1/3 cup dry Marsala
- 1/4 cup homemade chicken stock
- 3/4 cup heavy cream
- 1 tablespoon fresh thyme leaves
- 1/2 cup crumbled blue cheese
- 2 tablespoons chopped fresh parsley
Instructions
- In a 10-inch skillet, heat 2 tablespoons of olive oil over medium heat with onions. Cook until onion is softened, 6 minutes.
- Add an additional tablespoon of oil and the mushrooms to the skillet with the onions. Salt and pepper mushrooms and cook until they have released their liquid and browned, about 10 minutes. TIP: Try not to stir too much so the mushrooms have a chance to brown. Increase heat to encourage evaporation and browning if needed.
- Add the Marsala, chicken stock, and thyme to the skillet, stir to loosen browned bits, and cook over medium heat until half of the liquid evaporates, 3 minutes.
- Reduce heat to medium-low, add the cream, and simmer for 3 minutes to allow the cream to reduce and thicken slightly. (Sauce will continue to thicken as it cools.)
- Stir in blue cheese and parsley (more blue cheese can be added according to preference); salt and pepper to taste.
Laura says
Best sauce evah!
Emugg says
What are the sides on the picture of the ragout on the beef tenderloin and the one on the lamb chops? Do you have a recipe for them on your site?
Judy Purcell says
Hi Emugg,
The side with the beef tenderloin is roasted vegetables, here is the link: https://savoringtoday.com/2011/05/02/roasted-vegetable-medley-with-rosemary-thyme/
The side with the lamb chops is Vegetable Tian, which I have not yet posted.
Hope you try the ragout, it is a real treat. 🙂
Emugg says
Honey messed up and got veal chops instead of lamb chops lol, but it was awesome anyway. this one is definitely going in the go to book. It was every good as it looks.
Judy Purcell says
I don’t think I’ll argue about veal over lamb … Yum! So glad you liked the sauce! 🙂
Raymund says
Creamy mushrooms are my weakness when it comes to dishes, just look how good that looks
Pure Complex says
Judy.. you had me a bleu cheese LOL. Seriously. I love this recipe. This just looks like the perfect dinner for autumn but I don’t think I can wait that long. This must be made 🙂
celia says
Judy, that looks SO good. I can’t eat blue cheese like I used to when I was younger – it’s a bit too rich for me these days – but I can just look at that photo and imagine exactly what it must taste like!
ChgoJohn says
This is one great recipe, Judy, and I can see why it is a favorite. Normally, I’m not one for sauces served with steaks. I’d gladly make an exception for this ragout, however. It really does sound wonderful. Thanks for both the recipe and history lesson.
mjskit says
Well you just took ragout to a whole new level! Great information on ragout vs. ragu – thanks! What a fabulous recipe! I can definitely see serving this in many ways. I’ve always loved a little bleu cheese on steaks, but the idea of a bleu cheese mushroom ragout has me wanting to run about and buy some steaks or lamb chops. Thanks for a fabulous supper idea!
john@kitchenriffs says
Great post! Spectacular recipe – this looks totally delish, and something I definitely want to make. Great lesson on the distinction between ragu and ragout, too. Next we should probably discuss the difference between a fricassee and a stew! Food terms are usually pretty obvious, but sometimes do have subtle but important distinctions, as you pointed out. Really fun read – thanks.
Maureen | Orgasmic Chef says
My French family had ragout but the first time I had an Italian friend I was sure we were talking about the same thing. I love your dish!
Judy Purcell says
In my research I noticed a similarity in a small number of ragu recipes from the Northern part of Italy and the French version. A good reason to make some together and compare notes. 🙂