Roasted garlic and mushroom ragu

Ingredients

• 4 heads Garlic Heads (Whole heads, scalp the outer skin, keep cloves intact for roasting)
• 4 tablespoons Olive Oil (Divided: some for garlic foil packet, some for mushroom coating, some for vegetables)
• 2 pounds Fresh Mushrooms (Cremini or white button, cleaned and quartered)
• 3 tablespoons All‑Purpose Flour (For coating mushrooms to aid browning and thicken the ragout)
• 5 pieces Dried New Mexico Chilies (Whole, not seeded; toasted then rehydrated)
• 1 ounce Dried Porcini Mushrooms (To be rehydrated with the chilies for deep umami flavor)
• 2 large Leeks (Bisected, rinsed thoroughly to remove grit, cut into 1‑inch pieces)
• 2 medium Carrots (peeled and sliced into rounds)
• 2 medium Parsnips (peeled and sliced into rounds; hold shape better than potatoes)
• 2 tablespoons Tomato Paste (Adds depth and a touch of acidity)
• 375 ml Red Wine (Half a standard bottle; use a dry variety)
• 2 cups Vegetable Stock (Additional liquid for simmering; can substitute water)
• 1 tablespoon Soy Sauce (Provides salty umami; use low‑sodium if desired)
• 8 leaves Fresh Sage Leaves (Torn, added at the end for aroma)
• 75 grams Cornmeal (fine) (For creamy polenta; 5‑1 liquid‑to‑cornmeal ratio)
• 600 ml Milk (Combined with water for polenta; can use plant‑based milk for vegan version)
• 2 tablespoons Unsalted Butter (Stirred into finished polenta; optional for vegan)
• 1/2 cup Panko Breadcrumbs (Lightly toasted with sage for a crunchy topping)
• 1 can Canned White Beans (Rinsed and added for protein; optional)
• to taste Ground Black Pepper (Freshly ground)
• to taste Kosher Salt (Season in stages)
• 1 teaspoon Cornstarch (Optional, for final thickening if needed)

Instructions

1. Prepare Garlic for Roasting

   Remove the outer papery skins from four whole garlic heads, leaving the cloves intact. Slice a thin sliver off the top of each head to expose the tops of the cloves. Place the heads on a sheet of foil, drizzle with a little olive oil, wrap tightly, and set aside.

   Time: PT10M

2. Roast Garlic

   Preheat the oven to its highest setting (about 500°F/260°C). Place the foil‑wrapped garlic heads on a baking sheet and roast for 1 hour, until the cloves are soft, golden, and easily squeezable.

   Time: PT1H

   Temperature: 500°F

3. Rehydrate Dried Mushrooms and Chilies

   In a small saucepan, combine the dried New Mexico chilies and dried porcini mushrooms with enough water to cover them. Bring to a boil, then remove from heat and let steep for 20 minutes.

   Time: PT20M

4. Prepare Fresh Vegetables

   While the dried ingredients steep, rinse the fresh mushrooms in a colander and pat dry. Quarter the mushrooms by cutting them in half, then each half into quarters. Slice leeks lengthwise, rinse between layers, and cut into 1‑inch pieces. Peel and slice carrots and parsnips into rounds.

   Time: PT15M

5. Coat and Roast Fresh Mushrooms

   Toss the quartered mushrooms with olive oil, generous salt and pepper, then sprinkle a big handful of flour over them and toss again to coat evenly. Spread the mushrooms in a single layer on a roasting pan, ensuring each piece touches the pan surface. Roast in the hot oven (still at 500°F) for about 20 minutes, turning once, until deeply browned.

   Time: PT20M

   Temperature: 500°F

6. Roast Remaining Vegetables

   On the same roasting pan, add the leeks, carrots, and parsnips. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast alongside the mushrooms for another 20 minutes, stirring once, until the vegetables begin to caramelize.

   Time: PT20M

   Temperature: 500°F

7. Combine All Elements in Dutch Oven

   Transfer the roasted mushrooms, vegetables, rehydrated chilies (with their softened skins), and the soaked porcini (discard stems) into a large Dutch oven. Add the soaking liquid, tomato paste, red wine, vegetable stock, and soy sauce. Stir to combine.

   Time: PT5M

8. Simmer the Ragout in the Oven

   Place the Dutch oven uncovered back into the hot oven. Let it simmer for about 1 hour, stirring every 15 minutes and adding a splash of water or stock if it looks too dry. The ragout should become thick, with the vegetables tender and the flavors melded.

   Time: PT1H

   Temperature: 500°F

9. Finish the Sauce with Garlic and Optional Thickener

   Remove the roasted garlic heads from the foil, let them cool slightly, then squeeze the soft cloves into the ragout, mashing them like toothpaste. If the sauce needs extra thickness, sprinkle the teaspoon of cornstarch directly into the pot and stir; the heat will gelatinize it.

   Time: PT5M

10. Season and Add Fresh Sage

    Taste the ragout and finish with a splash more soy sauce, fresh cracked pepper, and the torn sage leaves. Stir and let the sage wilt for a minute.

    Time: PT3M

11. Prepare Creamy Polenta (Optional Side)

    In a saucepan, bring 600 ml milk and 600 ml water to a boil. Whisk in 75 g fine cornmeal, a pinch of salt, and continue whisking for 20 minutes over low heat until thick and creamy. Finish with butter and, if desired, a pinch of turmeric for color.

    Time: PT20M

    Temperature: 212°F

12. Toast Sage‑Panko Topping (Optional)

    In a small skillet over medium heat, melt a teaspoon of butter, add the sage leaves until crisp, then add panko breadcrumbs and toast until lightly golden. Set aside for garnish.

    Time: PT5M

13. Serve

    Plate a generous scoop of polenta (or pasta, rice, or beans), make a well in the center, and ladle the hot mushroom ragout over it. Sprinkle the sage‑panko topping if using. Enjoy immediately.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

9 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Garlic Heads: 2 large bulbs of garlic, peeled and halved
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Fresh Mushrooms: portobello, sliced, shiitake, sliced
• Instead of All‑Purpose Flour: gluten‑free flour blend
• Instead of Dried New Mexico Chilies: dried ancho chilies, dried guajillo chilies
• Instead of Dried Porcini Mushrooms: dried shiitake, dried morel
• Instead of Leeks: yellow onion, shallots
• Instead of Carrots: parsnips, sweet potatoes
• Instead of Parsnips: turnips, rutabaga
• Instead of Tomato Paste: crushed tomatoes, sun‑dried tomato puree
• Instead of Red Wine: white wine, vegetable stock
• Instead of Vegetable Stock: water, mushroom broth
• Instead of Soy Sauce: tamari, liquid aminos
• Instead of Fresh Sage Leaves: thyme, rosemary
• Instead of Cornmeal (fine): polenta instant, semolina
• Instead of Milk: almond milk, soy milk
• Instead of Unsalted Butter: vegan butter, olive oil
• Instead of Panko Breadcrumbs: regular breadcrumbs, crushed cornflakes
• Instead of Canned White Beans: cannellini beans, chickpeas
• Instead of Kosher Salt: sea salt
• Instead of Cornstarch: arrowroot powder

Equipment Needed

• Oven
• Roasting Pan or Large Baking Sheet
• Aluminum Foil
• Heavy‑Bottomed Dutch Oven or Large Oven‑Safe Pot
• Skillet
• Colander
• Slotted Spoon
• Chef’s Knife
• Cutting Board
• Whisk
• Measuring Cups and Spoons
• Tongs (optional)

Critical Steps — Do Not Skip

• Roasting whole garlic heads until soft for a creamy thickener.
• Coating fresh mushrooms in flour before roasting to develop a meat‑like crust and aid thickening.
• Rehydrating dried chilies and porcini mushrooms to infuse deep umami flavor.
• Simmering the ragout in a very hot oven for rapid flavor development.
• Mashing the roasted garlic into the sauce for natural gelatinization.

Chef Tips from the Video

• Toast the dried chilies and porcini briefly in a dry skillet before rehydrating to unlock deeper flavor.
• Use a wide roasting tray for maximum surface area; this promotes even browning and prevents steaming.
• If you prefer a richer sauce, finish with a splash of heavy cream or a knob of butter.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in airtight containers for up to 4 days.

Freezer: Portion into freezer‑safe bags or containers; freeze for up to 3 months. Thaw overnight in the fridge and reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Roast the garlic and mushrooms up to step 6; store them in the fridge and finish the ragout later.
• The ragout freezes well; portion and freeze before adding the final fresh sage.
• Polenta can be made ahead and reheated with extra liquid; it may thicken further when cooled.

Frequently Asked Questions