Button Mushroom Ragout with Rice
Button mushrooms in a light flour-thickened sauce with garlic, spooned over a bed of rice, green peas, and tomato, come together in about half an hour. The rice isn’t a passive side here: tossed with peas and diced fresh tomato, it makes the plate bright and self-sufficient, with the mushroom sauce simply cloaking the top.
The trick to a smooth sauce is dissolving the flour in cold water and pouring it in a thin stream while stirring. Dry flour hitting hot liquid always seizes into lumps; cold water lets it disperse evenly first, and only then does it thicken over the heat. Garlic sauteed with the onion builds the aromatic base, and a short 5-minute braise keeps the mushrooms firm — overcooked, they turn rubbery and weep too much liquid.
Fresh peas swap easily for frozen (add them to the rice a minute before it’s done) or canned. For a deeper flavor, replace part of the sauce’s water with vegetable or mushroom stock. The dish is at its best straight away, while the rice is warm and the sauce hasn’t set too thick. It makes a solid meat-free lunch that scales up cleanly for a whole family.
Part of Ukrainian cuisine — 301 more recipes in the section.
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Ingredients
Instructions
Saute the finely chopped onion and garlic in oil until golden.
Add the button mushrooms, pour in 1/3 cup of water, and braise for 5 minutes.
Dissolve the flour in cold water, pour it in with the mushrooms, bring to a boil, and season with pepper.
Boil the rice in salted water, then mix it with the peas and diced tomatoes.
Arrange the rice on a platter and top with the mushroom ragout.
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