Vegetarian Recipe

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 over pasta, rice, or couscous, sprinkled with Gruyere and parsley.
Serves 4
This recipe is from Fresh Food Fast by Peter Berley