Mushroom and Black-Eyed Pea Ragout

Mark Boughton
  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 25 mins

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.


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


  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 Parmesan Polenta into serving bowls. Top with ragout and garnish with Parmesan shavings, if desired.

Recipe by Crescent Dragonwagon.

Nutritional Info *per serving

  • Glycemic Load .13
  • Calories 160k
  • Fat 8g
  • Saturated Fat 1g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 0mg
  • Sodium 630mg
  • Potassium 370mg
  • Carbohydrate 17g
  • Fiber 4g
  • Sugars 4g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 6%
  • Calcium 4%
  • Iron 10%