Tasty tomato mushroom ragout

Tasty tomato mushroom ragout

This recipe goes really well over pan-roasted chicken or fish.

This is incredibly tasty and healthy.

Servings: 4


  • 3 bunches small leeks, white and light green portions thinly sliced
  • 1 small onion, thinly sliced
  • About 12 cremini mushrooms, cut into chunks
  • 4 cloves garlic, peeled and sliced
  • 1/4 cup dry white or red wine
  • 1 pint cherry tomatoes, halved
  • 1/4 cup Dijon mustard
  • 1/4 cup chopped parsley
  • Salt and pepper
  • 2 tablespoons extra virgin olive oil


  1. In a large sauté pan, slowly brown the leeks and onions in the olive oil.
  2. Add the mushroom chunks, some salt and pepper, and brown the mushrooms for about 5 minutes.
  3. Add the garlic slices and sauté until aromatic.
  4. Deglaze the pan with the white or red wine, cook down a little, and then add the cherry tomatoes. They will release a little juice.
  5. Stir in the Dijon and simmer to let some of the liquid cook down.
  6. Mix in the chopped parsley and serve over a lean source of protein.