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Mushroom and Black-Eyed Pea Ragout

Mushroom and Black-Eyed Pea Ragout

Serve this thick and hearty vegetarian stew over creamy Parmesan polenta.

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.

Prep: 10 days Cook: 25 days
Serves: 6 Save

Ingredients (21)

  • 3 T Olive Oil
  • 1 Onion
  • ¼ lb Shiitake Mushrooms
  • 2 oz Cremini Mushrooms
  • 2 oz Baby Bella Mushrooms
  • or 2 oz Oyster Mushrooms
  • 4 Garlic Cloves
  • 2½ cup Mushroom Broth
  • or 2½ cup Vegetable Broth
  • 1 T Tomato Paste
  • ½ cup Red Wine
  • 30 oz Canned Black Eyed Peas
  • ½ tsp Salt
  • ½ tsp Freshly Ground Black Pepper
  • ¼ tsp Honey
  • ¼ tsp Tabasco Sauce
  • 1 Kale Bunch
  • or 1 Mustard Greens Bunch
  • or 1 Chard Bunch
  • 4 cup Polenta, Prepared
  • ½ cup Shaved Parmesan (optional)
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Directions

  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.