MEMBER'S DISH :: Black eyed Peas and Mushroom Ragout

Black eyed Peas and Mushroom Ragout

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
serve over polenta or mashed potatoes.

1. Heat oil over medium heat in a large nonstick skillet. Add onion, mushrooms and garlic; sauté 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 Polenta or mashed potatoes into serving bowls. Top with ragout and garnish with Parmesan shavings, if desired.
Recipe by Crescent Dragonwagon.



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Created by greensprings0