MUSHROOM RAGOUT

i am always trying to find ways to make delicious and full of flavor vegan and vegetarian dishes and this is one of my favorites.  the earthiness of the mushrooms is complimented by a little sweetness from raisins, the spice of harissa, and the salty note of capers.  great over pasta, spaghetti squash or green beans.  or if not keeping veg, great over some roasted chicken or pork.

serves 4

½ tbl canola oil
1 ½ cups sweet onion, small dice
1 cloves garlic, minced
1 qt tomato, medium dice
1/8 cup dry white wine
2 qt mushrooms, sliced (any kind)
½ cup golden raisins
1 tbl Dijon mustard
½ tbl harissa
½ tbl soy sauce
½ cup coconut milk
½ tbl white miso
1 ½ oz capers
tt salt

1. heat canola oil in a pan. add the onion and garlic. sweat until onions are translucent.
2. add the white wine and reduce to au sec.
3. add the tomato and mushrooms, cook until tomatoes and mushrooms have softened.
4. add the raisins, Dijon, harissa, soy, coconut milk, miso and capers. cook until the liquid has reduced slightly and has thickened.
5. remove from heat and season with salt to taste.