Wild Mushroom Ragout | CUESA

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Wild Mushroom Ragout


Sondra Bernstein, The Girl & The Fig

Serves 6

4 cups assorted wild mushrooms
¼ cup extra virgin olive oil
½ cup minced pancetta
1 tablespoon chopped thyme
1 tablespoon chopped sage
1 tablespoon chopped parsley
1 tablespoon chopped tarragon
2 cloves garlic, minced
Salt & pepper
½ cup red wine
3 tablespoons butter
Cheese of choice (something that will melt nicely)
Crusty country bread


  1. Clean and slice all mushrooms.

  2. Heat olive oil in a large heavy bottom skillet, sauté pancetta over low heat until golden brown. Add mushrooms, herbs and garlic, cook until golden brown. Season with salt & pepper.
  3. Deglaze pan with red wine and reduce by half. Remove from heat and stir in butter. Serve with cheese and bread.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »