I felt my first breeze of cooler weather this week, taking note that a new season is on the horizon and also taking advantage of cooler temps to turn off the a/c and open the doors for some fresh air. It has been a warmer summer than the past few years and while it has been nice to minimilize my oven use, it was also fun to recipe test something a little heartier. This week it was this rich and flavorful mushroom ragout that stood out. First, it can be served as a vegan main course or as a side dish, if I had my choice I would serve it as the main course with garlicky sauteed greens and maybe a side of polenta or gluten free grains – even quinoa pasta or brown rice risotto would be a nice addition. Use fresh herbs and wine to bring flavor into the dish and don’t be afraid to use sea salt throughout the cooking process.
Roasted Mushroom Ragout
2 T. olive oil
1 small white onion
3-4 garlic cloves, minced
1 T. fresh chopped rosemary
1 tsp. fresh chopped thyme (could also use ½ tsp. dried)
1 pound baby bello or button mushrooms, cleaned and diced
14 1/2-ounce diced fire roasted tomatoes
½ cup red table wine
1 ½ cups cooked white beans, northern or cannellini work good
15-ounce jar of artichoke hearts, drained, squeezed and chopped
Sea salt and pepper
Preheat the oven to 425 degrees F.
In a large oven safe pot large sauté pan or Dutch oven (preferably), heat olive oil over medium heat. Add the onion with a pinch of sea salt and saute until about 3 to 4 minutes. Add garlic and pinch of red pepper flakes, and cook another 1 to 2 minutes. Then add the mushrooms with an additional pinch of sea salt and the rosemary and thyme stir frequently as they cook down. When mushroom volume is reduced by about half, add red wine and cook off for about 3-4 minutes, continue to stir.
Once wine has cooked off, add the fire roasted tomatoes and another pinch of sea salt and bring to a simmer. Lower the heat and simmer about 5 to 10 minutes, or until the sauce has slightly thickened.
When sauce has thickened, add the white bean and artichoke hearts and give a good stir. At this point check for seasoning and add salt or pepper as desired. Then place the Dutch oven or pot into the oven and cook for an additional 25 minutes.
Serve with garlicky greens, sautéed spinach and option of rice or polenta.