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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


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