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Рецепт Mushroom, Tomato, and White Bean Ragout
by Nancy Miyasaki

Mushroom, Tomato, and White Bean Ragout

This is a delicious companion to grilled fish, steak or chicken. It is beautiful, healthy, and flavorful.

Рейтинг: 4.1/5
Avg. 4.1/5 5 голосов
Подготовка: Франция French
Приготовление: Порций: 4

Ингредиенты

  • 2 pounds portobello mushrooms
  • 2 Tbsp olive oil
  • 3 leeks, white and light green sections only, finely chopped
  • 1 14.5oz can diced tomatoes with juice
  • 1 Tbsp finely chopped fresh tarragon or 1 tsp dried
  • Seasoning salt to taste
  • Fresh black pepper to taste
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp heavy cream or creme fraiche
  • 1 cup cooked cannelini beans, drained and rinsed

Инструкции

  1. Dig out and discard the dark brown gills of the mushrooms, chop the rest, and set aside.
  2. In a large skillet, heat oil over med-high. Saute leeks for about 5 minutes till softened and lightly browned.
  3. Add the mushrooms and stir. Cook for 4-5 minutes.
  4. Add the tomatoes and tarragon. Simmer until the mixture is thickened and browned, about 5 minutes. Stir with a wooden spoon, breaking up the tomato pieces.
  5. Add seasoning salt, pepper, and vinegar. Bring to a boil. Reduce to medium heat and stir in the cream and beans. Heat for 1 minute. Taste and adjust seasonings.
  6. Note: You can prepare ahead and reheat gently. Basil, sage or marjoram works in place of tarragon.