Mushroom Ragu

Serves 6

2 Tbsp. olive oil
2 Tbsp. butter
1 1/2 lb. mixed mushrooms, trimmed, stems
removed, and coarsely chopped
1/4 cup minced shallot
1 Tbsp. minced fresh thyme
1/4 cup cognac, Port, or red wine
1/2 cup chicken broth
3 Tbsp. heavy cream
1/4 cup minced chives
Juice of 1/2 lemon

Heat olive oil and butter in a large skillet; add mushrooms and shallot and cook, stirring, until mushrooms have softened and released some liquid. Add thyme and season well with salt and pepper. Add wine or cognac and chicken stock; bring to a boil and cook about 5 minutes until liquid has partially evaporated. Remove from heat; stir in cream, chives, and lemon juice. Taste and add salt and pepper if needed. Serve over cooked spaghetti squash or polenta.


Bryn’s long career in publishing took a left turn sometime around 2010, when she discovered the joy of food writing. Since then, she’s found professional nirvana as the editor of Edible Ohio Valley, author of The Findlay Market Cookbook, and occasional instructor at The Cooking School at Jungle Jim’s. Find her seasonal recipes at