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.

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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