Tasty tomato mushroom ragout

Despite our farmers' market losing 25% of its space during this phase of constructing our much needed new Emergency Department, patrons of our market still enjoyed the sunshine, fruits and vegetables offered last week. I found some beautiful, purple eggplants and tried a very cool way of roasting them with garlic, which involves making a slit with a paring knife then sliding a slice of garlic along the blade into the eggplant. After all that, I didn't really like my seasonings in the finished product. In my email, like magic, came another recipe from a trusted source that absolutely makes the cut for a recipe of the week. It goes really well over pan-roasted chicken or fish, just like last week's Salsa Verde. When you buy ingredients from the market or the Food Mill, be sure to enter the Healthy Eating Raffle that can win you gift certificates for good food. Starting with the recipe of the week next week, there will be a new look to this newsletter. It will look more like other mainstream Kaiser Permanente online publications. Soon there will also be a link to allow you to forward the newsletter to a friend (or someone you don't like) and additional useful links. An occasional feature in this column will compare and contrast the costs of buying prepared foods vs. cooking from scratch. Eating out would, of course, be even more expensive. As an example, here are the costs for a commonly purchased, pre-packaged meal.
  • Pre-made Vegetable Lasagna for two: $7.98
  • Vegetable Lasagna made at home from conventionally farmed ingredients for two: $3.20
  • Vegetable Lasagna made at home from organic ingredients for two: $3.66
I haven't figured out exactly what this week’s recipe costs, but I'm sure it's cheaper than eating out or take-out. This is incredibly tasty and healthy.

Servings: 4

Ingredients

  • 3 bunches small leeks, white and light green portions thinly sliced
  • 1 small onion, thinly sliced
  • About 1 dozen cremini mushrooms, cut into chunks (These are the commonplace mushrooms I first associate with the word "mushroom.")
  • 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 Tbsp extra virgin olive oil

Directions

In a large sauté pan, slowly brown the leeks and onions in the olive oil. Add the mushroom chunks, some salt and pepper, and brown the mushrooms for about 5 minutes. Add the garlic slices and sauté until aromatic. *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. Stir in the Dijon and simmer to let some of the liquid cook down. Mix in the chopped parsley, adjust the seasoning and serve over a lean source of protein. (*Deglaze: dissolve the remaining bits of sautéed food in the pan by adding a liquid and heating)

Nutrition Information (per serving)

Contributor

Preston Maring, MD

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