Wild Mushroom & Parsnip Ragout

  • Author: Katherine Sacks/Epicurious
  • Total Time: 45


John and I love mushrooms and parsnips. These two combined make a delicious topping for spaghetti squash. Your family will love this! Delish!



  • 2 Tbsp. olive oil, divided
  • 1 small onion, coarsely chopped (about ¾ cup)
  • 1 garlic clove, finely chopped
  • 1 thyme sprig
  • 1 medium parsnip (about 7 ounces), peeled, finely chopped
  • 12 ounces mixed wild mushrooms, such as maitake, shiitake, porcini and/or crimini, cut into ½-inch pieces
  • 1 Tbsp. miso paste
  • 1 Tbsp. tomato paste
  • ½ tsp. cornstarch
  • 1 ¾ tsp. kosher salt, divided, plus more
  • ¼ cup red wine


  1. Heat 1 Tbsp. oil in a large deep skillet or Dutch oven over medium heat. Add onion, garlic, and thyme and cook, stirring occasionally, until onion starts to release moisture and turns translucent, 2-3 minutes.
  2. Add parsnip and cook until parsnip begins to soften, 3-5 minutes more. Add mushrooms and remaining 1 Tbsp. oil and cook until mushrooms are well-browned and cooked through, 5-7 minutes more.
  3. Add miso, tomato paste and ¾ tsp. salt to pan and cook, stirring, until tomato paste begins to caramelize, about 1 minute. Add cornstarch and stir to coat, about 30 seconds.
  4. Add wine and cook, scraping bottom of pan with a wooden spoon to release brown bits, then add 1 ½ cups of room temperature water. Bring mixture to a simmer, continuing to scrape bottom of pan and adding water by the tablespoon if pan starts to dry out. Cook until sauce is thick enough to coat the back of a spoon, 10-12 minutes. Taste and season with salt if needed.


  • Serving Size: 4

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