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Recipes Fresh From The Farm

Tomato Mushroom Ragout

E. Marie from the "Essential Vegetarian Cookbook"

Serves 4

#6 of 6 from "The Essential Vegetarian Cookbook". You can serve this ragout any way you like it .... over toast, mashed potatoes, rice (brown or white), or polenta - and it's especially good over a hearty pasta, such as radiatore. Quick, easy, and masterfully delicious!!!

  • 2 t. extra virgin olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced (I like lots of garlic – 4 big cloves)
  • 1 t. crumbled dried Herbes de Provence
  • 1/2 t. whole fennel seeds
  • 1/2# Portobello, or other firm mushrooms, chopped
  • 1 T. balsamic vinegar
  • 4 medium tomatoes, peeled, seeded & chopped
  • salt & freshly ground pepper to taste

Heat oil in large skillet over medium-high heat, swirling the pan to coat the bottom. Add the onion, garlic, herbs & fennel seed and saute until onion is soft & translucent, about 7 minutes.

Add mushrooms, turn heat down to medium, and continue to saute, stirring often, until they’re cooked through and given up most of their liquid, about 12 minutes. Stir in the balsamic vinegar, raise the heat to medium-high, and keep stirring until the liquid evaporates, about 4 minutes. Add tomatoes, stir well, and cook until tomatoes break down into a very thick sauce, about 20 minutes. Stir often to prevent sticking. Season with salt & pepper … ready to serve!