Mushroom Ragout
Creamy Grits and Broccoli Florets
Ingredients
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 2 (16-oz) pkg whole mushrooms, quartered
- 1 Tbsp all-purpose flour
- 1 tsp dried thyme
- ½ tsp smoked paprika
- ¼ tsp sugar
- 1 (14.5-oz) can low-sodium vegetable broth
- 1 (14.5-oz) can petite diced tomatoes, drained
- 1 (8-oz) can tomato sauce
Instructions
- Sauté onion and garlic in hot oil in a large skillet over medium heat 5 minutes. Add mushrooms; cook 10 to 15 minutes or until most of mushroom liquid is evaporated.
- Stir in flour, thyme, paprika, and sugar; cook 2 minutes, stirring constantly. Stir in broth, tomatoes, and tomato sauce; bring to a boil, reduce heat, and simmer 15 minutes.
- Season with salt and pepper to taste. Serve over Creamy Grits recipe.
Side Dish Ingredients
- 8 cups water
- 2 cups quick-cooking grits
- ¼ cup vegan butter
- 1 (12-oz) pkg broccoli florets
- 2 Tbsp olive oil
Side Dish Instructions
- Bring water to a boil in a large saucepan over medium-high heat; gradually whisk in grits. Reduce heat, and simmer 8 to 10 minutes or to desired thickness, stirring often. Stir in butter; season with salt and pepper to taste.
- Meanwhile, preheat oven to 400°F. Toss together broccoli and oil on a rimmed baking sheet.
- Bake 10 to 12 minutes or until broccoli is browned and tender. Season with salt and pepper to taste.
Vegetarian Meal Plan
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