Portobello Ragout

I have a cafeteria where I work, and usually the food is just so-so. It’s not bad, necessarily, just not memorable or exciting. However, about once a week, the chef makes an incredible vegetarian or vegan dish. I’m not a vegetarian, but I’m always open to the options, and for some reason usually the vegetarian options are the most interesting in the cafeteria.

A couple weeks ago there was a portobello ragout on Israeli couscous. First Israeli couscous may be one of my favorite foods, so when they serve it, that’s generally what I want. Second, MUSHROOMS! YUM! It was a great, very spicy, dish, and it made me think about all the great mushroom dishes I could make.

I went searching for a portobello ragout recipe that I could make and found this one on someones Facebook page.

Made it tonight, I didn’t have wine on hand (and didn’t want to open a whole bottle), so used pomegranate juice instead. It was still really good, though next time I’ll probably add a lot more chili peppers to it.

Portobello Ragout (adapted from Date Gourmet)

2 cloves garlic, minced
2 T. olive oil
½ medium onion, sliced ½”
½ red or orange bell pepper, sliced
2 medium zucchini, halved lengthwise and sliced thin on the bias
3 large Portobello mushroom cap, sliced thin
¼ cup vegetable broth
½ cup dry red wine (or in my case any sort of reddish juice)
2 tsp. finely chopped fresh rosemary
½ cup baby spinach, chopped
2 T. unsalted butter
salt and pepper


1. Cook Israeli couscous according to box instructions. Substitute chicken or vegetable broth for more flavor.

1. Heat olive oil in a large sauté pan over medium heat. Add the garlic and onion and cook until soft, about 10 minutes. (careful not to burn the garlic)
2. Add the peppers, zucchini, and mushrooms, cooking until soft, about 5 minutes.
3. Add the vegetable broth and red wine, cooking until reduced, 3-4 minutes.
4. Add the rosemary and baby spinach, cooking until the spinach is wilted. Finish with the butter and season to taste with salt and pepper.
5. To serve, spoon couscous on to plate spoon the ragout over the couscous.

Leave a Reply

Your email address will not be published. Required fields are marked *