Creamy, delicious, and comforting without being heavy, this dish is perfect for early spring when you want something fresh and light, yet still comforting and satisfying. The combination of sweet, brightly colored peas, flavorful, hearty mushrooms and onions with the tender, delicate, and distinctive forbidden rice and a hint of sweet coconut is a visually pleasing, heavenly smelling, delicious-tasting treat for all the senses!
Spring Wild Mushroom and Pea Ragout
Servings: 4–8
Preparation Time: 30 minutes
Ingredients:
- 1 onion, thinly sliced and cut into 1-inch strips
- 1 tablespoon coconut oil
- 1/4 cup white wine
- 1–2 tablespoons Coconut Cream Concentrate
- 1–2 cloves garlic, finely chopped
- 4 ounces mixed wild mushrooms, sliced
- 4 ounces baby bello or white mushrooms, sliced or chopped
- 1/4 teaspoon thyme
- 3/4 cup milk, cream, or coconut milk*
- 1 cup frozen peas, thawed
- sea salt and fresh-cracked pepper
- 1 cup forbidden or red heirloom rice, prepared to package directions
1/2 pound sautéed ground beef or bison may be added if desired to make this meal even more hearty and nourishing, although it is wonderful the way it is.
Directions:
In a preheated cast iron skillet, sauté onion with coconut oil and salt until softened and translucent. Add wine and stir until absorbed. Stir in Coconut Cream Concentrate. Add garlic and mushrooms, season with salt, pepper, and thyme, sautéing until mushrooms are mostly cooked through. Slowly add milk a bit at a time while stirring. Stir in peas, heat through, and season with salt and plenty of pepper to taste.
Serve over rice for a visually pleasing and satisfying main dish or combine with the rice for a wonderful side dish.
*Use 1 teaspoon of Coconut Cream Concentrate for every 6–8 ounces of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.
Recipe and photo submitted by Lydia, Salem, VA.
