Mushroom & Black-Eyed Pea Ragout

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.

Mushroom & Black-Eyed Pea Ragout

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 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

    cloves garlic, crushed

  • cups mushroom or vegetable broth

  • 1

    tablespoon tomato paste

  • ½

    cup red wine

  • 2

    cans (15 ounce) black-eyed peas, drained

  • ½

    teaspoon salt

  • Coarsely ground black pepper

  • ¼

    teaspoon honey

  • teaspoon Tabasco

  • 1

    bunch hearty greens (kale, turnip, mustard or chard) washed, thinly sliced and blanched

  • Fresh shaved Parmesan, optional


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.


Facebook Conversations