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Coconut-Miso Mushroom Ragout

Active Time: 30 minutes
Total Time: 30 minutes
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Why we love it:

From Chef Alison: This dish is based on a recipe from Chef Stephanie Izard, who was the first female winner of Top Chef. I was still watching every season then and she was an inspiration. I’ve made changes and updated my version over the years. I love this dish. The list of ingredients seems strange but somehow it works. I often serve this over fish or over potato pancakes or cauliflower wedges but the most simple way is here, with a large slice of toasty bread.


  • 1 pound Cremini Mushrooms (sliced 1/8" thick)
  • 1 Onion (small dice)
  • 2 cloves Garlic (minced)
  • teaspoon Kosher Salt
  • 3 Tablespoons Unsalted Butter (divided)
  • 1 Tablespoon White Miso
  • 14 cup White Wine (optional)
  • 1 15-ounce can Coconut Milk
  • 1 15-ounce can Diced Tomatoes (whole or crushed are ok too)
  • 1 Tablespoon Dijon Mustard
  • 112 teaspoons Sriracha (or your fave hot sauce - sambal olek, harissa, whatever you have!)
  • 12 cup Water
  • 1 Baguette
  • 2 Tablespoons Golden Raisins
  • 2 Tablespoons Capers
  • 12 bunch Fresh Parsley (optional if you have it)

Cooking Instructions


    You can also just use a toaster oven for the bread since this is mostly stovetop meal.

  • 2. PREP

    Dice the onion, small dice. Slice the mushrooms into ⅛” slices, including the stems (if any are very dry or brittle, you can remove them and save for stock). Mince the garlic.

  • 3. COOK

    In a large pot with tall sides, melt 1 Tablespoon of butter over medium high heat. Add the onions and garlic and cook for 2 minutes. Add the mushrooms and cook, stirring often, for about 7 minutes until mushrooms are a bit golden and soft.

    Add the miso and stir for about 30 seconds. If using, deglaze the pan by pouring in the wine. (If not using wine, add the 1/2 c water at this point). Add the can of tomatoes, and the can of coconut milk, tablespoon of dijon, and hot sauce. Add the water if you haven’t already. Bring to a steady simmer and cook for 15 minutes.


    While it’s simmering, make the bread. Slice the baguette in half. Then slice both halves lengthwise. Take the 2 Tablespoons of butter and spread over all 4 pieces of baguette. Place on a baking sheet. (If using unsalted butter, be sure and sprinkle a pinch on each piece). Put the baguettes into the oven and bake for about 5-7 minutes until hot and golden on the edges. Remove from oven and slice each piece in half with a drastic angle so you get interesting looking pieces.


    Return to the ragout and add the raisins and capers. Stir in most of the parsley, save a pinch for serving. Cook for another 2-3 minutes.

  • 6. PLATING

    Serve the ragout in deep bowls and slide 2 slices of toast in each. Garnish with parsley.

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    mixed wild mushrooms, button, died portobello whatever you’ve got
    diced eggplant or butternut squash.
    this sauce in insanely good over seared fish or shrimp
  • MISO:
    omit and add 2 Tablespoons of soy sauce
    the original recipe calls for harissa paste but sriracha is my favorite sub and also add 1 teaspoon of paprika or chili powder to make up the taste.
    any bread served alongside is great for dipping - quesadilla, grilled cheese, english muffin, etc
  • BREAD:
    omit if GF. If you prefer not to serve with bread, I would serve this over a bed of cooked lentils, quinoa, couscous, or farro
  • PASTA:
    make it pasta! Serve this over your favorite cooked pasta
    Use literally whatever meat protein you have and like, serve this ragu as a sauce over it - roast or grill simply with salt and pepper a steak, pork tenderloin or chop, steak or flank steak, chicken breast/leg/thigh, etc.
    Add any ground meat to the pan with the onion and break it up into large chunks. Proceed with recipe.
Rate this recipe:
2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 (2 votes, average: 5.00 out of 5)
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