Shiitake Mushroom and Green Pea Ragout with Chickpea Miso

Despite the calendar’s proclamation of spring, my winter coat has remained in frequent rotation for most of this chilly Northeast April, and I’ve been craving hearty comfort foods on the regular: Mr Yogi’s Hatch green chili stew has saved us several times, along with brothy soups, pots of spicy lentil dal, and lots of roasted roots.

I always find the between-season flux particularly challenging, especially from the immunity perspective. So along with my must-have morning lemon-ginger elixir and a few targeted supplements (I’ve noticed big improvements the last few months with zinc, D3, and B complex), I’ve been relying on immune-boosting mushrooms and miso to get me through in one piece. Rich in nutrients, these foods also help cleanse the body’s systems and support healthy digestion and immune function.

During a recent recipe testing session I came up with one of my favorite mushroom dishes to date: a creamy shiitake + crimini ragout that’s savory
and satisfying, punctuated with the verdant sweetness of green peas and herbal
fragrance of fresh thyme. Finishing the ragout with a touch of butter lends an
extra luxurious quality to the rich, miso-based sauce, but the dish can also be
made completely dairy-free by leaving it out.

Serve the ragout alone as a side dish or as a main
course with polenta, pasta, or a whole grain such as brown rice or quinoa. I think it would also make a satisfying gravy over a plant-based protein such as seared tempeh or grilled tofu.

Shiitake Mushroom and Green Pea Ragout with Chickpea Miso

Adapted from
Saveur Magazine’s
Wild Mushroom Ragout
Serves 4

Prep time:
10 minutes

Total time: 25

1/2 pound
fresh shiitake mushrooms

1/2 pound
fresh crimini mushrooms

1 tablespoon
extra-virgin olive oil

2 shallots,
peeled and finely chopped

1 garlic
clove, peeled and minced

3/4 cup water
or vegetable stock

tablespoons chickpea miso paste

1/2 cup
shelled green peas (thawed, if frozen)

1 teaspoon
minced fresh thyme

1 tablespoon
unsalted butter

1 tablespoon
chopped fresh parsley

ground black pepper

Trim mushrooms and remove stems, reserving for
another use (to make stock, etc). Slice caps into ½-inch strips.

Heat olive oil in a large skillet over medium
heat. Add shallots and garlic and cook until tender, about 15 minutes, stirring

Whisk together water (or stock) and miso paste in a
bowl until miso is completely dissolved.

Add mushrooms to skillet and cook until they
release their liquid, about 5 minutes. Add miso mixture, peas, and thyme to skillet. Simmer for 5
minutes, allowing the liquid to thicken. Stir in butter and parsley.

Season with black pepper, to taste.

6 thoughts on “Shiitake Mushroom and Green Pea Ragout with Chickpea Miso

  1. Yum yum yum! Love shitake and miso! Than stinks it's still so cold there. It's in the triple digits here in Phoenix which IMHO stinks too. :]


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