ROSEMARY MUSHROOM & CHICKPEA RAGOUT ON TOAST

Name: ROSEMARY MUSHROOM & CHICKPEA RAGOUT ON TOAST
Ingredients: 1 tbsp grapeseed oil; 1 shallot, fine dice; 1 sprig of rosemary, leaves chopped fine; 10 ounces/heaped half pound mixed mushrooms, stems removed + caps sliced; splash of sherry vinegar; 1 tsp tomato paste; 1-2 tsp vegetarian worcestershire sauce (Annie’s brand is my fave); scant cup of cooked chickpeas; 1 cup vegetable stock; big splash of unsweetened non-dairy milk, something rich like cashew or coconut is preferable; 1 tsp arrowroot powder (or non-GMO + organic cornstarch if you’re cool with it); salt + pepper; 2 thick slices of good bread

3 steps

SERVES: 2 NOTES: Any mix of sliced mushrooms is totally excellent. I love shiitakes, but I’m also not a millionaire, so I mix them half and half with creminis. Also, before I add the vegetable stock, I simmer it with the mushroom stems for a little bit–like 15 minutes or so. It’s just to intensify the mushroom flavour

Updated at: Thu, 17 Aug 2023 03:54:39 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories696.7 kcal (35%)

Total Fat22 g (31%)

Carbs99.8 g (38%)

Sugars19.2 g (21%)

Protein29.5 g (59%)

Sodium1889 mg (94%)

Fiber19.8 g (71%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 Tbspgrapeseed oil

1shallot

fine dice

1 sprigrosemary

leaves chopped fine

0.5 poundmixed mushrooms

stems removed caps sliced

sherry vinegar

1 tsptomato paste

1 tspvegetarian worcestershire sauce

brand is my fave

chickpeas

cooked

1 cupvegetable stock

unsweetened non-dairy milk

something rich like cashew or coconut is preferable

1 tsparrowroot powder

or non-GMO + organic cornstarch if you’re cool with it

salt

pepper

2 slicesbread

good

Instructions

Step 1

Heat the grapeseed oil in a large sautè or sauce pan over medium heat. Add the shallots and stir. Once those are a bit fragrant, add the rosemary. Sauté until the shallots are really translucent. Add the mushrooms to the pan and stir them around. Add the sherry vinegar, tomato paste, worcestershire sauce, and chickpeas and stir. Once the mushrooms have started softening just a bit, about 3 minutes, add the stock. Stir everything up and simmer until the liquid has reduced by a third and the mushrooms are quite soft. Add the splash of non-dairy milk and stir. Season the whole thing to taste.

Step 2

In a small bowl, combine the arrowroot with a little bit of the liquid from the pot. Make a little slurry and then add it back in to the pot. Simmer until lightly thickened. Keep warm.

Step 3

Toast or grill the pieces of toast. Lay them in shallow bowls. Ladle the mushroom and chickpea ragoût on top. Finish with a bit more black pepper. Serve hot

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