Mushroom and Black-Eyed Pea Ragout

Kitchen Tested
  • Yield 6 servings
  • Prep 10 mins
  • Cook 25 mins

Our good luck charm, black-eye peas, star in this thick vegetarian stew.

Mark Boughton

A ragout (ra-GOO) is a thick stew of meats or, in this case, vegetables. It’s great with the creamy Parmesan Polenta, but also good with mashed potatoes or even grits.


3 tablespoons olive oil
1 large onion, sliced vertically
1/4 pound shiitake mushrooms, tough part of stems removed, thickly sliced
1/4 pound mixed mushrooms (such as cremini, baby bella and oyster mushrooms), sliced
4 cloves garlic, crushed
2 1/2 cups mushroom or vegetable broth
1 tablespoon tomato paste
1/2 cup red wine
2 cans (15-ounce) black-eyed peas, drained
1/2 teaspoon salt
Freshly ground black pepper
1/4 teaspoon honey
1/8 teaspoon Tabasco
1 bunch hearty greens (kale, turnip, mustard or chard) washed, thinly sliced and blanched
Parmesan Polenta (See Recipe)
Fresh shaved Parmesan, optional


  1. Heat oil over medium heat in a large nonstick skillet. Add onion, mushrooms and garlic; sauté until onions are soft, about 5 minutes.
  2. Add broth, tomato paste, wine, black-eyed peas, salt, pepper, honey and Tabasco; bring to boil. Reduce heat, and simmer 20 minutes or until sauce thickens slightly. Stir in greens; cook until thoroughly heated.
  3. Spoon Parmesan Polenta into serving bowls. Top with ragout and garnish with Parmesan shavings, if desired.

Recipe by Crescent Dragonwagon.