This Wild Mushroom Ragout with Cauliflower Rice is inspired by a similar dish at Curtis Stone’s SHARE restaurant aboard Princess Cruises. Delicious and healthy! Thank you to Princess Cruises for helping me share this recipe with you.
The chance that you’ll end a day aboard Princess Cruises hungry is as likely as being struck by lightning. There is food at every turn, from the breakfast buffet and the poolside pizza counter to the wonderful specialty restaurants and chef’s table experience. And let’s not forget my favorite Princess Cruises’ cocktail. Thank goodness there’s a promenade to power walk on around deck 7 and a decked-out fitness center!
(The Wild Mushroom Ragout recipe is at the bottom of this post.)
On our recent Mexican Riviera Princess Cruise aboard the Ruby Princess, we were treated like royalty. We knew things were off to a good start when we kicked off the trip with a kick-off dinner at Curtis Stone’s specialty restaurant, SHARE. Ever since Curtis Stone started whipping up meals with unsuspecting people he met in the grocery store on his TLC show Take Home Chef several years ago, I’ve been a fan. Does anyone else remember that show? Now Curtis Stone is an award-winning chef and restaurateur, and has partnered with Princess Cruises to feature his dishes on several of their ships.
SHARE sits at one end of the ship, with wrap-around windows that look out to sea. The menu offers enticing charcuterie, composed salads, handmade pastas (like the Alaskan King Crab Tagliatelle below), seafood and meat dishes, and decadent desserts. I can still taste the dark chocolate crémeux, which is like a chocolate mousse, accompanied by crispy toasted hazelnut cookies. Heaven!
As much as I enjoyed each of the dishes I tried, one in particular sticks in my mind like glue. The Wild Mushroom Ragout sitting on top of a cauliflower purée, with pine nuts and bitter greens. It was every bit as good as it sounds and may just take the award as my favorite dish of the cruise. Those glorious, meaty mushrooms are what savory dreams are made of.
That dinner, of course, was inspiration for my own take on the wild mushroom ragout. I made things a little simpler to make them more accessible for the home cook, but the flavors are every bit as satisfying. While the chefs at SHARE used a mixture of seven varietals of mushrooms, I stuck with three. However, you could easily raid the mushroom bins at your local market and use whatever appeals to you. Sautéed with olive oil, shallots, garlic, rosemary and red wine, they take on a rich flavor that proves once again that vegetarian meals can be every bit as satisfying as a steak dinner.
Rather than making a cauliflower puree, I cheated a bit and use a bag of Trader Joe’s riced cauliflower, sautéing it in some olive and stirring with Parmesan cheese. If you can’t find prepared riced cauliflower, chop up some cauliflower florets in a food processor.
Given that this meal is chockfull of vegetables, I was shocked at how full I was afterwards. No doubt that the 13 grams of fiber and 23 grams of protein had something to do with that!
Wild Mushroom Ragout with Cauliflower Rice (+ Curtis Stone's SHARE)
- 6 teaspoons olive oil divided
- 2 shallots minced
- 1 garlic cloves minced
- 3/4 teaspoon crushed rosemary
- 5 ounces crimini mushrooms thinly sliced
- 5 ounces shiitake mushrooms stems removed, thinly sliced
- 4 ounces Portobello mushrooms halved & thinly sliced
- 3/4 teaspoon salt divided
- 1/2 cup red wine
- 2 1/2 cups cauliflower “rice”*
- 1/3 cup finely grated Parmesan cheese
- 4 large red chard leaves stems removed, chopped (about 4 cups)
- 2 tablespoons vegetable broth
- 2 tablespoons minced flat-leaf parsley
- Heat 1 teaspoons olive oil in a large nonstick skillet set over medium heat. Add the shallots and cook until tender, 3 to 4 minutes. Stir in the garlic and rosemary, and cook for 1 minute.
- To the skillet, add another 2 teaspoons olive oil, then stir in the crimini, shiitake and Portobello mushrooms.
- Cook until the mushrooms start to sweat, sprinkle with ½ tsp salt and stir in red wine.
- Increase the heat to medium-high and cook, stirring occasionally, until most of the liquid is absorbed.
- While the mushrooms are cooking, heat 2 teaspoons olive oil in a medium nonstick skillet. Add the cauliflower rice and cook until just starting to soften, 3 to 4 minutes. Remove from the heat, season with ⅛ teaspoon salt and stir in Parmesan cheese. Transfer the cauliflower to a bowl and keep warm.
- In the same medium skillet, heat 1 teaspoon olive oil. Add the chopped red chard and vegetable broth, and cook until the chard is wilted, 1 to 2 minutes. Season with ⅛ teaspoon salt.
- Divide the cauliflower rice between two dinner plates. Top with the chard and the mushrooms. To achieve the domed mushroom look as seen in the photos above, lightly pack them mushrooms into a 1 cup measure, then invert on top of the chard. Slowly lift the measuring cup.
- Garnish each portion with parsley. Serve.
Disclosure: My guest and I were so grateful to be a guest aboard Princess Cruises and to have the opportunity to share my experiences with you. All opinions are my own.