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  • 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
  • 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


  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.

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The recipe was originally published as Mushroom and Black-Eyed Pea Ragout on

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