BECKY LUIGART-STAYNER
Yield
6 servings (serving size: 1 cup ragout and 2/3 cup mushrooms)

How to Make It

Step 1

Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Combine squash and next 5 ingredients (squash through garlic), and sauté for 8 minutes or until lightly browned, stirring frequently. Add bay leaves and 2 thyme sprigs, and stir in tomato paste. Stir in flour and wine, reduce heat to medium-low, and cook for 5 minutes. Stir in the broth and chickpeas. Cover and simmer 20 minutes or until vegetables are tender. Stir in 1/2 teaspoon salt, pepper, and chopped parsley. Discard bay leaves and thyme.

Step 2

Discard mushroom stems; slice caps. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced mushrooms, and cook 5 minutes, stirring constantly. Sprinkle with 1/4 teaspoon salt. Serve ragout over mushrooms. Garnish with additional thyme sprigs, if desired.

Ratings & Reviews

bellymama's Review

bellymama
November 25, 2009
I thought I followed the directions, but I must have cut the vegetables too large, because this took WAY longer than 20 minutes. By time the carrots and parsnips were soft, the squash had disintigrated. My dish therefore looked nothing like the photo. The taste was okay, but it was definitely lacking complexity. I served the ragout over baked polenta. Some good quality parmesan cheese sprinkled over the top of the ragout helped a lot. I don't think I'll make this one again.