
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.
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 Prepared Polenta
- ½ cup Shaved Parmesan Cheese (optional)
Directions
- Heat oil over medium heat in a large nonstick skillet. Add onion, mushrooms and garlic; saute 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.