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Collections » Recipes » Mushroom and White Bean Ragout | |
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INGREDIENTS 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
DIRECTIONS 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
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