Mushroom ragout

Ingredients:

1 tablespoon olive oil
1 pound mixed mushrooms, including white button, baby bella and shiitake, coarsely diced
1 cup chopped yellow onion
1 pound 85 percent ground round, browned and drained
1 (46-ounce) bottle lower-sodium vegetable juice cocktail
1 (6-ounce) can tomato paste
1 teaspoon sugar
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon dried minced garlic
1 teaspoon dried basil
2 teaspoons Worcestershire sauce
12 ounces no-yolk egg noodles, cooked according to package directions, or 6 thick-cut slices toasted sourdough bread
Light or no-fat sour cream, for garnish (optional)

Directions:

Heat olive oil in Dutch oven over medium-high heat. Add mushrooms and onions and sauté until onions are tender and mushrooms have cooked away most of the liquid. Add remaining ingredients except noodles and sour cream. Simmer 30 to 40 minutes, stirring occasionally.

Divide noodles or bread among 6 shallow rimmed bowls. Top with ragout and dollop with sour cream.

Makes 6 servings.