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Recipe: Cattle Bean and Mushroom Ragout

cattle bean and mushroom ragoutMade almost entirely out of pantry ingredients, this dish has a surprisingly complex flavor. Spoon it over your choice of egg noodles, orzo, or polenta.

  • 1 tablespoon olive oil
  • 1 1/2 cups onions, diced
  • 2 large cloves garlic, minced
  • 1 teaspoon dried thyme, rosemary, or sage
  • 8 to 10 ounces cremini mushrooms
  • 1/4 cup dry white wine
  • 1 15-ounce can cannellini or small white beans, rinsed and drained
  • 1 28-ounce can diced tomatoes
  • 1/2 cup fresh parsley, chopped
  • Kosher salt
  • Freshly ground black pepper
  • Polenta (optional)
  • Grated parmesan (optional, but suggested)

In a large skillet, warm oil over medium heat. Add onions, garlic, and herbs. Salt lightly. Cover. Saute 8 to 10 minutes, until onions are soft. Add mushrooms and wine. Cover. Cook 5 minutes. Add beans, tomatoes, and parsley. Simmer for 10 minutes uncovered, stirring occasionally, until a little of the juice has evaporated. Salt and pepper to taste

Serve over polenta, with parmesan if preferred.