For a meatless date-night favorite, try Chef Kristopher Arndt’s decadent mushroom ragout. Not to be confused with Italian ragù, this French-style stew comes together in a jiffy and is best paired with sourdough and a round (or two) of cocktails.  

Meet the Chef 

Arndt is originally from Sacramento, California and moved here in 2012. His first cooking job was at a local private country club as a pantry cook, and the “creative process and art of a plate” is what attracted him to the trade. As he began working different stations, he grew to love the chaos, efficiency, and camaraderie of busy nights. 

“I had a great chef/mentor, Chef Nathan Huntington, who taught me all the different aspects of cooking,” Arndt says. “Everything from French cooking techniques to baking bread from scratch. I prefer cooking from scratch and having my hands involved in the entire process of a dish, building it from the ground up, layering flavors and textures.” 

Arndt loves the challenge of taking whatever is available and creating something delicious out of it; as such, his favorite dishes to make are sauces because of their versatility. Outside of the kitchen, he is a passionate skier and has called Mount Baker his home for the past nine seasons. Arndt finds that being outdoors in the mountains– much like cooking– has “the power to reconnect you to your soul.”


  • 4 ounces oyster and lion’s mane mushrooms 
  • 2 tablespoons chicken stock 
  • 2 tablespoons white wine 
  • 1 tablespoon minced garlic                                        
  • 1 tablespoon olive oil 
  • 1 cup heavy cream 
  • 1 teaspoon granulated garlic 
  • 1 teaspoon fresh rosemary 
  • 1 teaspoon fresh thyme  
  • ¼ teaspoon salt 
  • Grilled sourdough 
  • Arugula (optional, for topping) 


Makes 2 servings. 

  • Toss mushrooms with olive oil, granulated garlic, fresh rosemary, fresh thyme, and salt.  
  • Heat pan on medium heat and sweat mushrooms. 
  • Once mushrooms are tender, add chicken stock, white wine, and minced garlic. 
  •  Saute for 40 seconds, then add heavy cream.
  • Reduce cream for 2 minutes and serve alongside grilled sourdough. Top with arugula if desired.