Menu Enter a recipe name, ingredient, keyword...

Mushroom & Black-Eyed Pea Ragout

By

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.

Google Ads
Rate this recipe 4.6/5 (11 Votes)

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

Details

Servings 6
Preparation time 10mins
Cooking time 35mins
Adapted from relish.com

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.





You'll also love

Review this recipe

Black-Eyed Peas and Greens with Sausage Southwestern Corn & Black Eyed Pea Salad