You are here: Home » Recipes » Mushroom and Black-Eyed Pea Ragout 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 PrintEmail 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. Ingredients 3 tablespoons olive oil1 large onion, sliced vertically1/4 pound shiitake mushrooms, tough part of stems removed, thickly sliced1/4 pound mixed mushrooms (such as cremini, baby bella and oyster mushrooms), sliced4 cloves garlic, crushed2 1/2 cups mushroom or vegetable broth1 tablespoon tomato paste1/2 cup red wine2 cans (15-ounce) black-eyed peas, drained1/2 teaspoon salt Freshly ground black pepper1/4 teaspoon honey1/8 teaspoon Tabasco1 bunch hearty greens (kale, turnip, mustard or chard) washed, thinly sliced and blanched Parmesan Polenta (See Recipe) Fresh shaved Parmesan, optional Instructions Heat oil over medium heat in a large nonstick skillet. Add onion, mushrooms and garlic; sauté until onions are soft, about 5 minutes. 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. Spoon Parmesan Polenta into serving bowls. Top with ragout and garnish with Parmesan shavings, if desired. Recipe by Crescent Dragonwagon.