Mushroom ragout and pumpkin

Nutrient-rich mushrooms are a staple in the autumn and winter months, so try Nici's mushroom ragout and pumpkin recipe for a deliciously comforting weeknight meal.

By Nici Wickes
  • 20 mins cooking
  • Serves 4
  • Print


  • 2 tablespoon olive oil
  • 200 gram butternut pumpkin, cut into thick rounds
  • 75 gram butter
  • 1 medium onion, finely diced
  • 100 gram fresh oyster/phoenix tail mushrooms, sliced
  • 150 gram fresh exotic/assorted medley mushrooms mix (available in supermarkets)
  • 100 gram portobello mushrooms, sliced
  • 1 garlic clove, finely diced
  • 1 teaspoon smoked paprika
  • 1/2 cup white wine
  • 1 1/2 cup cream
  • 1 tablespoon rosemary springs
  • 1/2 teaspoon sea salt and ground black pepper


  • 1
    Brush oil onto the pumpkin and roast until cooked through.
  • 2
    Melt the butter in a heavy-based pan. Sauté the onions gently until softened. Increase the heat, add the mushrooms, garlic and smoked paprika, cooking until golden. Pour in the white wine and simmer until the wine is nearly evaporated. Add the cream and rosemary, then simmer until the sauce thickens a bit. Taste the mixture, then season as you like.
  • 3
    Serve the pumpkin draped with spoonfuls of ragout.


  • Try this ragout on mash or with pasta.

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