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Vegetarian Mushroom & Cannellini Bean Ragout

by on September 29, 2011 in Legumes, Main Courses

See this recipe post on cookincanuck’s site!

September 29, 2011 LegumesMain Courses
4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Difficulty Easy

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Recipe Description

I made this ragout when I was craving comfort food and had a large container of crimini mushrooms just begging to be eaten. The mushrooms are sauteed with some onions, garlic and fresh thyme and then simmered with diced tomatoes. The ragout can be served over brown rice, polenta or quinoa, or enjoyed on its own. It can be made up to two days ahead. Refrigerate covered and then reheat just before serving.

Preparation Instructions

Heat the olive oil in a large frying pan set over medium heat. Add onions and cook, stirring occasionally, until soft, about 5 minutes.

Add mushrooms, garlic, thyme, salt and pepper and cook, stirring frequently, until mushrooms are very tender, about 10 minutes. Add tomatoes and juices and cook until the mixture starts to thicken, about 10 minutes.

Stir in beans and cook until beans are warmed through, about 10 minutes. Serve over brown rice or polenta.

Ingredients

  • 3 Tablespoons Olive Oil
  • 2 whole Medium Onions, Chopped
  • 16 ounces, weight Crimini Mushrooms, Thinly Sliced
  • 4 cloves Garlic, Minced
  • 4 teaspoons Chopped Fresh Thyme Leaves
  • ½ teaspoons Kosher Salt
  • ½ teaspoons Freshly Ground Black Pepper
  • 1 can (28 Oz. Size) Diced Tomatoes, Juices Included
  • 1 can (14 Oz. Size) Cannellini Beans, Drained And Rinsed
  • Brown Rice Or Polenta, To Serve

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