Black Poplar Mushroom Ragout



  • 1 pound of Black Poplar mushrooms, leave stems attached to the caps
  • 1 shallot peeled and minced
  • 3 tablespoons olive oil
  • 1 clove garlic peeled and minced
  • 1 tsp fresh thyme leaves
  • 1 large carrot peeled and small diced
  • 1 cup of green sweet peas
  • 1/8th cup white wine
  • 2 cups of heavy cream
  • Kosher salt and freshly ground pepper


  • In a large skillet or sauté pan heat oil to medium, add shallots, carrots, mushrooms, and salt & pepper cook until shallots are soft, add garlic cook for 1 minute then add wine.
  • Cook until wine is almost completely evaporated then add cream, bring to a simmer.
  • Add peas and thyme, reduce cream by half about 15 minutes, season to taste and serve with whatever meats or starches you like or serve as main dish.