Image credit: Mad Mummy
This is a great way to end November with a hearty vegetarian meal that helps you segue between Thanksgiving and Hanukkah or Christmas. The recipe suggests that you serve the ragout over pasta, but we had it over couscous with roasted garlic and it was good. You can also put it over rice or tofu, and if you have leftovers you can add vegetable stock or water and make it into a soup.
It also keeps well for a few days and the flavours blend together. The paprika I used wasn't particularly hot and I think some chili flakes would have been good. Portobello mushrooms are available pretty much everywhere, but you can substitute button or cremini mushrooms if you like. I wouldn't use more delicate mushrooms such as shiitake or oyster. Red Wine, Red Bean and Portobello Ragout
2 tbsp extra-virgin olive oil
1 cup diced red onion
4 garlic cloves, thinly sliced
7 fresh sage leaves, chopped
2 large portobello mushrooms, stems removed, caps sliced into 1 inch pieces
1 tsp hot paprika
1/2 cup dry red wine
1 (14 ounce) can tomatoes with their juice, coarsely chopped
1 (15 ounce) can red kidney beans
2 tsp soy sauce
1/4 cup Gruyere cheese for garnish
2 tbsp chopped fresh parsley or cilantro for garnish
1. In large saute pan over medium heat, warm the oil until hot, but not smoking. Add the onion, garlic, sage and 1 tsp of salt and saute, stirring occasionally, for 2 minutes
2. Raise the heat and add the mushrooms and paprika. Saute until the mushrooms soften, about 2 minutes.
3. Add the wine to the pan with the ragout, scrape up the brown bits from the bottom of the pan with a wooden spoon, and bring to a boil. Continue boiling until slightly thickened, about 2 minutes.
4. Add the tomatoes with their juice, beans with their liquid and soy sauce. Reduce the heat to medium and simmer uncovered, until the liquid has reduced to a rich sauce about 10 minutes.
5. Serve the pasta topped with the ragout and sprinkled with Gruyere and parsley.
This recipe is from Fresh Food Fast by Peter Berley