Mushroom & Black-Eyed Pea Ragout

By CathyD

A ragout (ra-GOO) is a thick stew of meats or, in this case, vegetables. It's great served with creamy grits, polenta or mashed potatoes.

Recipe by Crescent Dragonwagon.

Ingredients

• 3 tablespoons olive oil
• 1 large onion, sliced vertically
• 1/4 pound shiitake mushrooms, tough part of stems removed, thickly sliced
• 1/4 pound mixed mushrooms (such as cremini, baby bella and oyster mushrooms), sliced
• 4 cloves garlic, crushed
• 2 1/2 cups mushroom or vegetable broth
• 1 tablespoon tomato paste
• 1/2 cup red wine
• 2 cans (15 ounce) black-eyed peas, drained
• 1/2 teaspoon salt
• Coarsely ground black pepper
• 1/4 teaspoon honey
• 1/8 teaspoon Tabasco
• 1 bunch hearty greens (kale, turnip, mustard or chard) washed, thinly sliced and blanched
• 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. 3. Spoon Parmesan Polenta into serving bowls. Top with ragout and garnish with Parmesan shavings, if desired.