Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In



Mushroom Ragout

Mushroom lovers, rejoice! This hearty and robust ragout gets its deep flavor from a variety of mushrooms. Serve it over orzo for a filling and delicious dinner.

Lock Icon

Unlock this article and more benefits with 40% off.

Already have an Outside Account? Sign in

Outside+ Logo

40% Off Outside+.
$4.99/month $2.99/month*

Get the one subscription to fuel all your adventures.

  • Map your next adventure with our premium GPS apps: Gaia GPS Premium and Trailforks Pro.
  • Read unlimited digital content from 15+ brands, including Outside Magazine, Triathlete, Ski, Trail Runner, and VeloNews.
  • Watch 600+ hours of endurance challenges, cycling and skiing action, and travel documentaries.
  • Learn from the pros with expert-led online courses.
Join Outside+

*Outside memberships are billed annually. You may cancel your membership at anytime, but no refunds will be issued for payments already made. Upon cancellation, you will have access to your membership through the end of your paid year. More Details

Looking for more delicious mushroom recipes? Click here.

Prep Time
20 min
Cook Time
20 min
40 min


  • 2 cups low-sodium chicken broth
  • 1 oz dried porcini mushrooms
  • 1 tbsp olive oil
  • 6 oz lean ground pork
  • 1 large zucchini, diced into ¼-inch pieces
  • 3 cloves garlic, minced
  • 8 oz white mushrooms, sliced
  • 10 oz cremini mushrooms (or brown mushrooms), sliced
  • 1 4-oz pkg gourmet mixed mushrooms (blend of portobellos, cremini, oysters and shiitakes), sliced
  • 4 tbsp white whole-wheat flour
  • 6 stalks green onion, green and white parts chopped
  • 1 tbsp finely chopped fresh thyme
  • 2 tsp orange zest
  • 1 tbsp low-sodium soy sauce
  • ¼ tsp ground black pepper
  • ½ tsp sea salt
  • 4 cups cooked whole-wheat orzo


  1. In a small saucepan, bring broth to a boil on high heat. Add porcini mushrooms and simmer for 4 minutes. Strain mushrooms, reserving liquid. Set aside.
  2. In a large saucepan, heat oil on medium-high. Add pork, stirring to break up meat. Cook until brown, about 3 to 4 minutes. Add zucchini and garlic and sauté for 2 minutes. Once zucchini is soft and begins to release liquid, add white, cremini and gourmet mushrooms. Cover and cook for about 4 minutes, until mushrooms begin to release liquid.
  3. Stir in flour and cook, uncovered, for another 2 minutes. Add reserved porcini cooking liquid and bring to a boil. Mix in onion, thyme, orange zest, soy sauce, pepper, salt and porcini mushrooms. Simmer on medium-high heat for 3 to 4 minutes.
  4. To serve, place ½ cup orzo in a soup bowl and top with 1 cup mushroom ragout.



Nutrition Information

  • Serving Size 1 cup mushroom ragout and ½ cup orzo)
  • Calories 235
  • Carbohydrate Content 40 g
  • Cholesterol Content 0 mg
  • Fat Content 7 g
  • Fiber Content 7 g
  • Protein Content 12 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 198 mg
  • Sugar Content 2 g