Coconut-Miso Mushroom Ragout

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 c water at this point). Add the can of tomatoes, and the can of coconut milk, tablespoon of dijon, and hot sauce. 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 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.

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.