Creamy Mushroom Ragout with Rice

What is more beautiful than autumn? Walking around for hours, drinking thousand litres of tea and lying on the couch the whole sunday. We are definitely fans of this season! From september on we eat comfy food daily and since mushrooms are springing up everywhere, we enjoy them as often as we can. For your next dinner, we recommend this vegan creamy Mushroom Ragout with rice.

R211 Creamy Mushroom Ragout with Rice
R211 Creamy Mushroom Ragout with Rice
R211 Creamy Mushroom Ragout with Rice
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Creamy Mushroom Ragout with Rice

2 servings
30 minutes


  • 2 tbsp plantbased oil
  • 1 garlic clove
  • 1 onion
  • 250 g (8.8 oz) mushrooms
  • 100 g (3.5 oz) king oyster mushroom
  • 100 g (3.5 oz) shiitake
  • 1/4 leek
  • 1-2 thyme
  • 200 ml (0.8 cup) cream
  • 200 ml (0.8 cup) veggie stock
  • 50 ml (0.2 cup) white wine
  • salt, pepper, pinch of sugar, nutmeg
  • lemon juice
  • 1/2 bunch of parsley
  • 1 cup of basmati rice


  1. Add rice to a saucepan and cover with the double amount of cold salted water. Bring to a boil, then reduce the heat and let it simmer for approx. 20 minutes. The water should be completely soaked in by the rice. If it's not as soft as you'd like, then add some more water and simmer again until all liquid is soaked in.
  2. Peel and finely dice onion and garlic clove. Wash leek and cut into rings.
  3. Clean mushrooms using a damp cloth, remove stems and cut into half or quarter.
  4. Heat a big pan with oil. Add mushrooms and brown for 3 minutes. Add leek, onion, garlic too and brown for another 2 minutes.
  5. Deglaze with wine and veggie broth and let bubble for 5 minutes.
  6. Now add plant-based cream and let bubble again.
  7. Wash thyme and parsley and dab dry, put some aside as garnish. Chop parsley and remove thyme leaflets. Add both.
  8. Season with salt, pepper, a pinch of sugar, some lemon juice and ground nutmeg. Serve with warm rice.
R211 Creamy Mushroom Ragout with Rice
R211 Creamy Mushroom Ragout with Rice

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