Coconut-Miso Mushroom Ragout with Crostini - Ends + Stems with Chef Alison

Ingredients

• 1 Onion (small dice)
• 1 pound Cremini Mushrooms (sliced 1/8" thick)
• 2 cloves Garlic (minced)
• 3 Tablespoons Unsalted Butter (divided)
• 1 Tablespoon White Miso
• 1 ⁄ 4 cup White Wine (optional)
• 1 15-ounce can Coconut Milk
• 1 15-ounce can Crushed Tomatoes (chopped or diced ok too)
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Harissa Paste (wet spicy paste usually found in a tube)
• 1 ⁄ 2 cup Water
• 1 Baguette
• 2 Tablespoons Golden Raisins
• 2 Tablespoons Capers
• 1 ⁄ 3 bunch Cilantro (leaves and stems, chopped)