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Tomato Mushroom Ragout

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10 min

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30 min


20 min


3 cups

If you and your family like mushrooms, you are going to love this recipe. It’s a vegetable ragout made with mushrooms, cherry tomatoes, sun dried tomatoes, onions and spices. The recipe is constructed in a way to retain the most nutrients in all vegetables and to avoid over cooking the vegetables. This tomato mushroom ragout can be served as a side dish, over your favorite pasta, couscous, quinoa or eaten by itself. Try it for yourself.


  • 2 tbsp olive oil

  • 1 onion, medium, finely diced

  • 3 cups cherry tomatoes, sliced

  • ½ cup sun dried tomatoes, in olive oil, drained and finely chopped

  • 8 oz (226 g) mushrooms, white, finely diced

  • 2 cloves garlic

  • ½ tsp salt

Tomato Mushroom Ragout


  1. Heat 1 tbsp of olive oil in a pot with a lid. Once heated add the cherry tomatoes and sun dried tomatoes to it and put the lid on. Let it simmer on low for 20 minutes. Keep checking on it, and stir occasionally to avoid sticking to the pan. Add a little water if necessary 1 tsp at a time

  2. Meanwhile heat 1 tbsp of olive oil in another pan. Once warm, add the onions to it and saute for 4 minutes, stirring occasionally. 

  3. Add garlic, mushrooms to it and saute for another 2 minutes. 

  4. Once your tomatoes are cooked and soft, add the onion and mushroom mixture to it and give it a good stir. Serve warm. 


This recipe makes a great side dish, is very tasty over pasta, couscous, quinoa, rice or white beans. Add water to it if you want to turn it into a tasty stew.

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