Caline’s Mushroom Veggie Ragout

During a recent visit to my sister-in law I learned a fantastic plant-forward ragout she makes regularly. With me as her sous chef, we whipped up this ragout very quickly, making a really rich, festive birthday dinner for my wife.

You could add browned ground meat to the sauce and amp it up even more, but I make it veg, as she usually does, since it has plenty of flavor punch. Especially if you don't add meat, don't forget the coconut aminos or soy sauce for the umami kick.

16 oz baby portobello or button mushrooms, coarsely diced

5 oz (1/2pack) matchstick carrots (or grated, about 2 cups)

1 shallot, or 1 small onion, finely diced, or combo

1 red Fresno pepper, finely diced (or Jalapeño pepper)

2 cloves garlic, finely minced

1 Tbsp fresh rosemary, minced (or 1 tsp dried)

1 tsp fresh thyme leaves, minced (or 1/4 tsp dried)

1/2 tsp crushed red pepper flakes, or to taste

1 medium zucchini, grated on a coarse grater

1 15-oz can fire roasted diced tomatoes (I used Trader Joe’s), drained, liquid reserved

2 Tbsp coconut aminos (or soy sauce)

1 cup dry white wine

1 28 oz can whole tomatoes, chopped

Sauté the mushrooms in a dash of olive oil in a 5 quart Dutch oven or pot. Cook until the mushrooms have released all the water they will and begin to brown nicely, about 10 minutes. Set mushrooms aside in a bowl. Now sauté the carrots, onion and pepper in the same pot, adding a dash more olive oil as needed, stirring from time to time. Cook for another 10 minutes or so, to soften and slightly caramelize the veggies. This is an important step to develop flavor.

Stir in the garlic and herbs to the pot and cook another 2 minutes. Add the zucchini and cook another 5 minutes, stirring often. Now remove the veggies to the bowl with the mushrooms and add the drained diced tomatoes and another dash olive oil. Cook another 5 minutes, stirring often, to deepen the color and flavor of the tomatoes.

Return all veggies to the pot and add the aminos, wine and chopped tomatoes. Stir everything well and bring to a gentle boil. Reduce heat to simmer, cover and cook another 20-30 minutes to let flavors meld.

Makes enough to top pasta for 4-6.

Cook's Note: A can of drained lentils (or a cup of cooked lentils) would go well in this veggie ragout.

Here is the ragout with a lb browned ground beef added in - fantastic!

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