Rosemary Mushroom & Chickpea Ragout on Toast

5 from 1 reader review

Servings

1 tablespoon olive oil
1 small shallot, fine dice
1 sprig fresh rosemary, leaves chopped fine
10 ounces (283 grams) mixed mushrooms, stems removed & caps sliced
2 teaspoons sherry vinegar
1 teaspoon tomato paste
1-2 teaspoons vegetarian worcestershire sauce (Annie's brand is my fave)
1 scant cup cooked chickpeas
1 cup vegetable stock
2-3 tablespoons unsweetened non-dairy milk something rich like cashew or coconut is preferable
1 teaspoon arrowroot powder
sea salt and ground black pepper, to taste
2 thick slices of delicious bread

Heat the olive oil in a large sauté over medium heat. Add the shallots and stir. Once those are a bit fragrant, add the rosemary. Sauté until the shallots are really translucent. Add the mushrooms to the pan and stir them around. Add the sherry vinegar, tomato paste, worcestershire sauce, and chickpeas and stir. Once the mushrooms have started softening just a bit, about 3 minutes, add the stock. Stir everything up and simmer until the liquid has reduced by a third and the mushrooms are quite soft. Add the splash of non-dairy milk and stir. Season the whole thing to taste.
In a small bowl, combine the arrowroot with a little bit of the liquid from the pot. Make a little slurry and then add it back in to the pot. Simmer until lightly thickened. Keep warm.
Toast or grill the pieces of toast. Lay them in shallow bowls. Ladle the mushroom and chickpea ragoût on top. Finish with a bit more black pepper. Serve hot.

Any mix of sliced mushrooms is excellent. I love shiitakes, but I'm also not a millionaire, so I mix them with creminis and button mushrooms.
If you have time, simmering the vegetable stock with the mushroom stems for 10 minutes is an easy way to add a bit more mushroom flavour.

This hearty and comforting mushroom and chickpea ragout on toast is so simple to make, totally plant-based, and surprisingly rich.