This vegetarian ragout is packed with flavor, loaded with good-for-you veggies, and a snap to put together, making it a good weeknight dinner option. Serve over whole wheat pasta for an extra fiber boost.
PREP TIME: 10 minutes
COOK TIME: 30 minutes
16 ounces mushrooms, brushed clean and quartered
2 yellow onions, thinly sliced
2 bell peppers, cored, seeded and sliced
1 14-ounce can crushed tomatoes and their juice
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 cup dry white or red wine
1/2 cup vegetable stock (we like Kitchen Basics brand)
3 tablespoons extra virgin olive oil, divided
2 tablespoons butter
Salt and pepper, to taste
Chopped parsley leaves and freshly grated parmesan, for garnish
Heat a large heavy-bottomed skillet to medium-high. Add 2 tablespoons olive oil and the butter. Add mushrooms to pan; season with salt. Sauté for 10-15 minutes, until mushrooms begin to brown on the edges and release their water. Remove mushrooms from pan with a slotted spoon and set aside.
Add remaining tablespoon olive oil, onion and bell pepper. Cook for 5 minutes, until vegetables begin to soften. Add garlic and cook for 2 minutes more. Deglaze the pan with the wine, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Add mushrooms back into pan along with crushed tomatoes, stock and oregano. Cook for 5-7 minutes, until the liquid reduces by half. Season with salt and pepper.
Serve with parsley leaves and parmesan while the ragout is still warm.