Roasted Mushroom Ragout

Do you have that meal that brings you back to your childhood? As soon as you smell it you are mentally transported to the kitchen you grew up in? That’s how my mom’s winter stew is for me.

It was always a staple when the weather got chilly and with the recent dreary days in LA, I decided to bring it back. I modified it to a healthier version with mushrooms as an ultra-flavorful meat alternative.

It includes fire-roasted tomatoes for flavor and iron-packed white beans for added depth and consistency. I love the artichoke hearts because they are loaded with antioxidants and contain a significant amount of vitamin D, making it the ideal meal for an overcast day. The Roasted Mushroom Ragout can be a hearty standalone stew or served over sprouted brown rice or polenta.

Roasted Mushroom Ragout  

Serves 4

Ingredients:
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

Directions:

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 sprouted brown rice or polenta.