Рецепт Vegetarian Mushroom & Cannellini Bean Ragout Recipe
This recipe is for me. Well, it’s for you too, of course. But it is definitely not for the three other people in my house who see the existence of all things crimini, portobello and shiitake as a personal affront. So, when my kids are at school and my husband is on a business trip, I go to town. Mushrooms are sauteed and put in everything from salads and sliders to quinoa and ragouts. They are mixed with beef and chicken dishes, and highlighted in vegetarian dishes, such as this ragout. It is a fungi festival for one.
There was a time when I tried to sneak my favorite mushrooms into all sorts of dishes that I fed my family. No matter how small I chopped the mushrooms, inevitably someone would figure it out. I know better now. When I cook mushrooms for myself, I do so with abandon – large slices and double helpings. 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.
I ate this ragout with some brown rice, but it would work well served over polenta or quinoa. It can be made up to two days ahead. Refrigerate covered and then reheat just before serving.
The recipe:
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.
The ragout can be made up to 2 days in advance. Store, covered, in the refrigerator. Reheat before serving.
- Other vegetarian entrees with mushrooms:
- Cookin’ Canuck’s Grilled Mushroom Sliders with Zucchini & Cilantro Almond Pesto
- Cookin’ Canuck’s Mushroom, Caramelized Onion & Cannellini Bean Salad
- 101 Cookbooks’ Mushroom Casserole
- Rasa Malaysia’s Mushroom Tikka Masala
- Two Peas and Their Pod’s Spinach Mushroom Cannelloni
- FatFree Vegan Kitchen’s Roasted Parsnip & Garlic Soup
- Vegetarian Mushroom & Cannellini Bean Ragout Recipe
- From the kitchen of Cookin Canuck.
- Ingredients
- 3 tbsp olive oil
- 2 medium onions, chopped
- 16 oz. crimini mushrooms, thinly sliced
- 4 cloves garlic, minced
- 4 tsp chopped fresh thyme leaves
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 (28 oz.) can diced tomatoes, juices included
- 1 (14 oz.) can cannellini beans, drained and rinsed
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.
The ragout can be made up to 2 days in advance. Store, covered, in the refrigerator. Reheat before serving.
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