Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light November 1998

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Credit: BECKY LUIGART-STAYNER

Recipe Summary test

Yield:
6 servings (serving size: 1 cup ragout and 2/3 cup mushrooms)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

260 calories; calories from fat 21%; fat 6.1g; saturated fat 0.8g; mono fat 3.2g; poly fat 1.3g; protein 9.9g; carbohydrates 46.2g; fiber 7.1g; iron 5mg; sodium 539mg; calcium 124mg.
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