This incredibly delicious rift on traditional mushroom ragout and slow cooked greens is like a Sicily meet New Orleans gumbo. Mushrooms, greens, and garlic are a classic combination, and the tomatoes add a nice tangy punch. A big pot of this easy-to-make stew will serve 4-6 and is the perfect meatless main dish served over grits swirled with pesto and a generous dusting of parmesan.
1/2 cup assorted dried wild mushrooms, like porcini, oyster, and morels
3 sun dried tomatoes (not in oil)
1 cup boiling water
2 tablespoons olive oil
1 large red onion, chopped
3 garlic cloves, well smashed
1 pound fresh assorted mushrooms, like shiitake, cremini, porcini, morels, and baby bella, wiped clean
1 bunch red mustard or turnip greens, washed, stemmed, and leaves chopped
1 tablespoon red wine vinegar
1/4 cup red wine
2 sprigs thyme, leaves stripped and finely chopped
2 sprigs oregano, leaves stripped and finely chopped
1 large (28-oz.) can whole peeled tomatoes, chopped with juices or crushed by hand with juices
1 teaspoon sugar
1/2 cup water
1/2 teaspoon fine kosher salt
Freshly ground pepper
Olive oil, for drizzling
1. Place the dried mushrooms and sun dried tomatoes in a small bowl and cover with the boiling water. Cover the bowl and let soak for 15 minutes. Remove the mushrooms and tomatoes from the soaking liquid and place in a strainer. Reserve the soaking liquid. Rinse the soaked mushrooms and tomatoes, then shake the colander and press down with a spoon to squeeze out the water. Remove everything from the colander and chop. Set aside.
2. In a medium, heavy bottom pot, heat the olive oil over medium heat. Add the onions and garlic and stir until the onions are soft and start to brown, about 3 minutes. Add the mushrooms to the pot and saute just until they start to soften, about 1 minute.
3. Raise the temperature to medium-high heat and add the greens to the pot. Stir until the greens start to wilt, about 2 minutes. Add the vinegar and red wine and bring to a low simmer. Add the thyme, oregano, tomatoes, sugar, chopped dried mushrooms and tomatoes, and water. Strain the reserved soaking liquid and add to the pot. Bring to a boil, then partially cover and lower to a simmer. Cook for 15 minutes until the ragu has thickened. Remove from the heat and add the salt and black pepper to taste. Drizzle with more olive oil if you choose. Serve hot over grits or pasta.