Ragout of mushrooms and eggs Ragout of mushrooms and eggs Israeli Kitchen Photo: Miriam Kresh

Ragout of mushrooms and eggs

Two kinds of mushrooms lightly stewed in white wine, served over hard-boiled eggs.

  • Yield: Serves 4
  • Prep time: 5 minutes
  • Cook time: 20 minutes

People tend to regard mushrooms as a garnish, unless they’re thinking of mushroom soup. And this recipe does use most of our mushroom soup ingredients.

The difference is in the reversed proportions of wine and milk. Also, here mushrooms are kept big and meaty, not sliced thinly or blended. The result is a light stew, perfectly suited to join up with hard-boiled eggs for a solid vegetarian meal. Try this on your next Meatless Monday, with good bread and cheese.


  • 1/2 pound mixed shiitake and large button mushrooms, plus 2 more for grilling
  • 1 tablespoon olive oil
  • 5 hard-boiled eggs
  • 2/3 cup dry white wine
  • 1/2 teaspoon thyme
  • 1 large clove garlic, finely chopped
  • 1/2 tablespoon cornstarch
  • 1/4 cup milk
  • 1/4 cup finely chopped parsley
  • Salt
  • Pepper


Rinse the mushrooms. Remove the stalks from the shiitakes – set stalks aside for adding to stock, soup, or gravy. Set the two mushrooms for grilling aside.

Slice the shiitakes thickly. Cut the button mushrooms into halves.

Thickly slice the two mushrooms for grilling. In a dish or small bowl, Roll them in the tablespoon of olive oil. Sprinkle salt and pepper over them and roll them around again. Grill them for 10 minutes or until tender, and set aside as garnish. Keep any juices released during grilling for adding to the ragout later.

Put the mushrooms in a large pan and barely cover with lightly salted water. Cover and bring to a boil. Reduce the heat to medium and cook 5 minutes.

Remove most of the cooking water with a soup ladle - keep it, as with the shiitake stalks, for adding to other dishes. Leave about 1/2 cup, or a little less, in the pot with the mushrooms.

Add the wine, thyme, garlic, and salt and pepper to taste. Bring to a boil again, then lower heat. Add the grilling juices to the pot.

Mix the cornstarch with the milk. Add this mixture to the mushrooms.

Cook, covered, 10-15 minutes until all the mushrooms are tender and the liquid has thickened to a thick gravy consistency.

In the meantime, peel the eggs and either chop them coarsely or slice them with a wire egg-slicer. You can get diced eggs by forcing each one through the slicer horizontally, then, keeping the egg together, replacing it on the slicer vertically to slice again.

Distribute the eggs into 4 dishes. Season them lightly with salt and pepper, if desired. Pour the hot mushroom ragout over the eggs. Sprinkle chopped parsley over each serving, and serve immediately.

Related Topics: Vegetarian

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