Mushroom and White Bean Ragout
1 1/2 pounds fresh white mushrooms
3 tablespoons oil
1 cup diced onion
1 1/2 teaspoons Italian seasoning
3/4 teaspoon salt
1 can (14.5 ounces) stewed tomatoes, lightly crushed
1 can (15 to 19 ounces) white beans (cannellini), rinsed and drained
1/4 cup Parmesan cheese
If mushrooms are large cut in halves.
In a large skillet over medium heat, heat oil until hot.
Add mushrooms, onion, Italian seasoning and salt; cook until mushrooms are tender, stirring occasionally, about 6 minutes.
Add stewed tomatoes and white beans to skillet; heat through.
Stir in Parmesan cheese.
Serve over hot steamed rice, or freshly cooked pasta, if desired.
YIELD: 6 Portions
3 tablespoons dried basil
3 tablespoons dried oregano
3 tablespoons dried parsley
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
All images and original content Copyright © 2003 - 2017 Joe Kennedy