Coconut-Miso Mushroom Ragout with Crostini
Why we love it:
- 1 Onion (small dice)
- 1 pound Cremini Mushrooms (sliced 1/8" thick)
- 2 cloves Garlic (minced)
- 3 Tablespoons Unsalted Butter (divided)
- 1 Tablespoon White Miso
- 1⁄4 cup White Wine (optional)
- 1 15-ounce can Coconut Milk
- 1 15-ounce can Crushed Tomatoes (chopped or diced ok too)
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Harissa Paste (wet spicy paste usually found in a tube)
- 1⁄2 cup Water
- 1 Baguette
- 2 Tablespoons Golden Raisins
- 2 Tablespoons Capers
- 1⁄3 bunch Cilantro (leaves and stems, chopped)
1. HEAT THE OVEN TO 450 DEGREES
You can also just use a toaster oven for the bread since this is mostly stovetop meal.
Dice the onion, small dice. Slice the mushrooms into ⅛” slices, including the stems (if any are very dry or brittle, you can remove them and save for stock). Mince the garlic.
In a large pot with tall sides, melt 1 Tablespoon of butter over medium high heat. Add the onions and garlic and cook for 2 minutes. Add the mushrooms and cook, stirring often, for about 7 minutes until mushrooms are a bit golden and soft.
Add the miso and stir for about 30 seconds. If using, deglaze the pan by pouring in the wine. (If not using wine, add the 1/2 cup water at this point). Add the can of tomatoes, and the can of coconut milk, dijon mustard and harissa paste. Add the water if you haven’t already. Bring to a steady simmer and cook for 15 minutes.
While it’s simmering, make the bread. Slice the baguette in half. Then slice both halves lengthwise. Take the 2 Tablespoons of butter and spread over all 4 pieces of baguette. Place on a baking sheet (if using unsalted butter, be sure and sprinkle a pinch of salt on each piece). Put the baguettes into the oven and bake for about 5 - 7 minutes until hot and golden on the edges. Remove from oven and slice each piece in half with a drastic angle so you get interesting looking pieces.
5. RAISINS + CAPERS
Return to the ragout and add the raisins and capers. Stir in most of the parsley, save a pinch for serving. Cook for another 2 - 3 minutes.
Serve the ragout in deep bowls and slide 2 slices of toast in each. Garnish with parsley.