Mushroom and Black-Eyed Pea Ragout

By Hklbrries

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 oil
• 1 large onion, sliced vertically
• ¼ pound shiitake mushrooms, tough part of stems removed, thickly sliced
• ¼ pound mixed mushrooms (such as cremini, baby bella and oyster mushrooms), sliced
• 4 garlic cloves, crushed
• 2 ½ cups mushroom or vegetable broth
• 1 tablespoon tomato paste
• ½ cup red wine
• 2 (15-ounce) cans black-eyed peas, drained
• ½ teaspoon salt
• Coarsely ground black pepper
• ¼ 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

Preparation

Step 1

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.

Nutrition Information:
Per serving
250 calories
8 g fat
0 mg cholesterol
10 g proteing
39 g carbohydrates
8 g fiber
400 mg sodium