Mushroom and Black-Eyed Pea Ragout

Mark Boughton
  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 25 mins

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.


3tablespoons olive oil
1large onion, sliced vertically
1/4pound shiitake mushrooms, tough part of stems removed, thickly sliced
1/4pound mixed mushrooms (such as cremini, baby bella and oyster mushrooms), sliced
4cloves garlic, crushed
2 1/2cups mushroom or vegetable broth
1tablespoon tomato paste
1/2cup red wine
2cans (15-ounce) black-eyed peas, drained
1/2teaspoon salt
Freshly ground black pepper
1/4teaspoon honey
1/8teaspoon Tabasco
1bunch 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.


Nutritional Info *per serving

  • Calories 250
  • Fat 8g
  • Sodium 400,g
  • Carbohydrate 39g
  • Fiber 8g
  • Protein 10g