Mushroom and Black-Eyed Pea Ragout

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/29/2020

Serve this thick and hearty vegetarian stew over creamy Parmesan polenta.

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.

35 min Prep: 10 min Cook: 25 min
Serves: 6 Save

Ingredients (16)

  • 3 tablespoon 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 clove garlic, crushed
  • 2 1/2 cup mushroom or vegetable broth
  • 1 tablespoon tomato paste
  • 1/2 cup red wine
  • 2 can (15-ounce) black-eyed peas, drained
  • 1/2 teaspoon salt
  • Freshly 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
  • Parmesan Polenta (See Recipe)
  • Fresh shaved Parmesan, optional

Directions

  1. Heat oil over medium heat in a large nonstick skillet. Add onion, mushrooms and garlic; saute 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.

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!