Spring Mushroom and Asparagus Ragout Recipe

By Marcus Samuelsson |

A foodie friend of mine started growing her own mushrooms a few years ago, but I didn’t really pay any attention. Mushrooms seemed so complicated and scary. Besides, she also grew grapes before the rest of us, and wasn’t afraid to dive into pumpkin and strawberry patches. No gardening practice intimidates her. Then I saw home growing kits hit the shelves at my grocery store, and fresh and dried local mushrooms for sale in the farmers markets. Mushrooms are trending.

Click here for a look at our story, The Sense of Morels.

The mushroom vendor at my local market enthusiastically pitches the wonders of mushroom teas. I passed on the tea but brought home a carton of fresh Italians to play with. If you cannot find fresh local mushrooms, use a meaty variety such as portobella.

For more recipes from Patrice Johnson:


Rye Blini with Pickled Beets and Gravlax

Carrot Crayfish Salad

Grilled Trout Burger


Prep Details

Servings: 4


1 lb asparagus, stems chopped and tips reserved

2 Tbsp. olive oil

2 Tbsp. butter, cold

4 cups fresh mushrooms, chopped

½ cup spring onions, diced fine and including greens

1 sprig rosemary and several sage leaves

1/3 cup dry white wine

1/3 cup chicken stock

1 tsp. Worcestershire sauce

1 cooked spaghetti squash, or 4 cups cooked barley

1 spaghetti squash, cooked and shredded then seasoned with olive oil, salt and pepper (or 4 cups cooked barley)

Parmigiano Reggiano

fresh basil , for garnish


1. In large saucepan cook asparagus in 1 tablespoon olive oil over medium high heat until just tender; about 3 minutes (add tips during final minute of cooking). While cooking, season to taste with salt and pepper. Remove from pan and set aside.

2. In same pan sauté mushrooms, onion, and herbs in 1 tablespoon each olive oil and butter over high heat until mushrooms release their juices and caramelize; about 10 minutes. Season with salt and pepper while cooking.

3. Remove herbs and set vegetable aside. Add wine, stock and Worcestershire to pan and reduce by half; about 10 minutes. Whisk in a tablespoon of cold butter. Add asparagus and mushrooms/onions back to pan and heat. Serve over spaghetti squash or barley and garnish with parmesan and basil.