Wild Mushroom Ragout with Cauliflower Rice

Name: Wild Mushroom Ragout with Cauliflower Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 Servings
Ingredients: 6 teaspoons olive oil; 2 shallots; 1 garlic cloves; ¾ teaspoon crushed rosemary; 5 ounces crimini mushrooms; 5 ounces Shiitake mushrooms; 4 ounces portobello mushrooms; ¾ teaspoon salt; ½ cup red wine; 2 ½ cups cauliflower “rice”*; ⅓ cup finely grated Parmesan cheese; 4 large red chard leaves; 2 tablespoons vegetable broth; 2 tablespoons minced flat-leaf parsley

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6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
2 Servings
Calories
4041 kcal
Course
Main Course
Cuisine
Italian

Wild Mushroom Ragout with Cauliflower Rice

Lauren Clark

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This Wild Mushroom Ragout with Cauliflower Rice is inspired by a similar dish at Curtis Stone’s SHARE restaurant aboard Princess Cruises. Delicious and healthy!

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Ingredients

Servings

6 teaspoons olive oil divided
2 shallots minced
1 garlic cloves minced
¾ teaspoon crushed rosemary
5 ounces crimini mushrooms thinly sliced
5 ounces Shiitake mushrooms stems removed, thinly sliced
4 ounces portobello mushrooms halved & thinly sliced
¾ teaspoon salt divided
½ cup red wine
2 ½ cups cauliflower “rice”*
⅓ cup finely grated Parmesan cheese
4 large red chard leaves stems removed, chopped (about 4 cups)
2 tablespoons vegetable broth
2 tablespoons minced flat-leaf parsley

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Instructions

Heat 1 teaspoons olive oil in a large nonstick skillet set over medium heat. Add the shallots and cook until tender, 3 to 4 minutes. Stir in the garlic and rosemary, and cook for 1 minute.
To the skillet, add another 2 teaspoons olive oil, then stir in the crimini, shiitake and Portobello mushrooms.
Cook until the mushrooms start to sweat, sprinkle with ½ teaspoon salt and stir in red wine.
Increase the heat to medium-high and cook, stirring occasionally, until most of the liquid is absorbed.
While the mushrooms are cooking, heat 2 teaspoons olive oil in a medium nonstick skillet. Add the cauliflower rice and cook until just starting to soften, 3 to 4 minutes. Remove from the heat, season with ⅛ teaspoon salt and stir in Parmesan cheese. Transfer the cauliflower to a bowl and keep warm.
In the same medium skillet, heat 1 teaspoon olive oil. Add the chopped red chard and vegetable broth, and cook until the chard is wilted, 1 to 2 minutes. Season with ⅛ teaspoon salt.
Divide the cauliflower rice between two dinner plates. Top with the chard and the mushrooms. To achieve the domed mushroom look as seen in the photos above, lightly pack them mushrooms into a 1 cup measure, then invert on top of the chard. Slowly lift the measuring cup.
Garnish each portion with parsley. Serve.

Notes

*I used the packaged Rice Cauliflower from Trader Joe's. Alternatively, place cauliflower florets in a food processor and pulse to achieve a rice-like texture.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition Information

Show Details

Serving 1Portion Calories 404.1kcal (20%) Carbohydrates 32.8g (11%) Protein 23.6g (47%) Fat 19.5g (30%) Saturated Fat 5.1g (26%) Cholesterol 13mg (4%) Sodium 1936.4mg (81%) Potassium 2971.1mg (85%) Fiber 13.4g (54%) Sugar 12.3g (25%)

Nutrition Facts

Serving: 2Servings

Amount Per Serving

Calories 4041 kcal

% Daily Value*

Serving	1Portion
Calories	404.1kcal	20%
Carbohydrates	32.8g	11%
Protein	23.6g	47%
Fat	19.5g	30%
Saturated Fat	5.1g	26%
Cholesterol	13mg	4%
Sodium	1936.4mg	81%
Potassium	2971.1mg	63%
Fiber	13.4g	54%
Sugar	12.3g	25%