Name: Wild Mushroom and Persimmon Ragout
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 tablespoons butter; 5 King Trumpet mushrooms (halved lengthwise, then thinly sliced on the bias); 4 ounces Shiitake mushrooms (stems removed, caps sliced in half if small or in strips if large); 1 tablespoon olive oil; 1 small red onion (thinly sliced); 1 bunch small green onions (thinly sliced); 1 large Fuyu persimmon (halved, then thinly sliced); 1 tablespoon fresh oregano (chopped); 1 tablespoon lemon thyme (chopped); Salt and black pepper

Wild mushroom and persimmon ragu in a wok on top of a stove. — Photo: Media 27

As often happens, I will read about a dish or see a tempting photograph that makes me think, “I have to try this.” About a year ago, I came across a recipe that called for mushrooms and persimmons. The flavor combination sounded intriguing, but persimmons were not in season. Months later, the market was filled with these lovely fruit and I thought, “Ooh, I know—I’ll make that dish.” But could I find that recipe? No! I searched high and low, but to no avail. Finally, I set about creating my own version. Thank you, whoever you are, for putting these two items together and inspiring me. The combination is terrific!

Wild Mushroom and Persimmon Ragout

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This Wild Mushroom and Persimmon Ragout recipe brings together the rich flavors of mushrooms and the sweetness of Fuyu persimmons. Inspired by seasonal ingredients, it's an easy and elegant dish perfect for cooler months.

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Prep Time:15

Cook Time:25

Total Time:40

Course: Side Dish

Cuisine: Californian

Keyword: Fuyu Persimmon, Mushroom, Persimmon, Ragout

Servings: Servings

Calories: 106kcal

Author: Pascale Beale

Ingredients

4 tablespoons butter
5 King Trumpet mushrooms, halved lengthwise, then thinly sliced on the bias
4 ounces Shiitake mushrooms, stems removed, caps sliced in half if small or in strips if large
1 tablespoon olive oil
1 small red onion, thinly sliced
1 bunch small green onions, thinly sliced
1 large Fuyu persimmon, halved, then thinly sliced
1 tablespoon fresh oregano, chopped
1 tablespoon lemon thyme, chopped
Salt and black pepper

Instructions

In a large skillet, heat half the butter until it begins to foam. Add half the mushrooms and cook, stirring frequently, until they are just browned. Remove from the skillet and place in a large serving bowl. Repeat with the remaining butter and mushrooms.
Heat the olive oil in the same skillet. Add the red and green onions, stirring frequently, about 3–4 minutes or until the onions are soft.
Add the persimmon slices, oregano and thyme, stirring gently, and continue to cook the mixture another 3 minutes.
Transfer the onion-persimmon mixture to the bowl of cooked mushrooms. Sprinkle with salt and pepper and combine gently. Serve warm.