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
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.
{ 32 comments… read them below or add one }
Dara, I’m a huge mushroom lover and it’s unfortunate that my husband hates them. I am able to sneak them in to certain dishes but not always. This looks wonderful and would be perfect for just me!
My “caveman” does like beans and mushrooms, thank goodness. BOOKMARKED!
Dara,
I am a huge fan of mushrooms myself. This definitely looks delish and so comforting, perfect of ME time
I am not a huge mushroom fan myself, however, THIS looks divine. A perfect comfort food!
so pretty! Looks delish!
Oh man, I’m in love with this recipe…this is the sort of comfort food that calls for sweatpants and some DVR.
Hahaha hopefully someday the kids will come to realize the wonderful flavours that mushrooms have! This ragout looks perfect for a cool fall day… such comfort food.
- Brittany
I love mushrooms and cannelini beans, but have never thought to have them together! Sounds perfect!
s.e.r.i.o.u.s.l.y.
Mushrooms and I are in love. We’re dating and plan to have a beautiful wedding.
SO all over this.
And the mushrooms.
YUM!! All my favorite ingredients, cannot wait to make this!
Its like you are a genius or something. You take food that I would consider not exciting and get me all excited about it!!! Great pics and recipe girl!
Love how simple and hearty this vegetarian bean ragout is, perfect for this cooler weather.
Funny how we all have something that is reserved to eating when no one else is around! Love the little dishes!!!
what a gorgeous ragout! Those bean really make the meal, perfect for the colder days that are coming! Just give me a loaf of crusty bread and that ragout!
My husband used to hate mushrooms before, but I’ve been working on him and I think he’s finally seen the light!
Your beans look great. I just posted a bean recipe but your little red Le Cresuet pots are way cuter than anything I have
This is a meal for me too. LOVE mushrooms!
This recipe is for me too. It has only been a couple of years since I embraced the mushroom, so your gamily may still come around yet.
Two of my favourite ingredients … mushrooms and cannellini beans! I’ll be making it this week for sure. Thanks for another great recipe!
So gorgeous…my family doesn’t like mushrooms that much either so I’d hog this all to myself
This looks awesome! And I love your little soup crocks. Are they Le Creuset?
Looks so delicious. The other members of my family don’t care for mushrooms so this will be a “just for me” lunch.
LOVING all those mushrooms! Looks so hearty and delicious.
Hey Dara, I always tried to sneak in mushrooms too. Now at 6 and 8 they’ve learned to like them.
Brilliant recipe.
I have a recipe that’s very similar to this so I know I’d like it!
I like muchrooms but not as much as you do? I like it with things and fried with other things. I am not a fan of just eating raw muchrooms. But this is a very nice dish!
Mushroom and beans…I love them both. This sounds perfect to me.
This sounds incredible! I’m bookmarking it to make this week!
This looks so so so so good!!!!!!! I am salivating!
I adore mushrooms and I can’t wait to make this recipe!
Thanks!
I made this last night & it was sooooo delicious! I added pinto beans & broccoli rabe, but left everything else the same. Served over brown rice. This is definitely going in my recipe book!
I’m so glad you enjoyed it, Stefany. I’ll have to try the substitutions you mentioned. That sounds wonderful!
Thank you, thank you, thank you for all of your wonderful recipes! I must have tried five or six of them in the last month, and they have all been incredible (faves so far are this and the butternut squash/quinoa/chicken stew). I made this tonight with the roasted cauliflower with cumin and coriander, and it made for an incredible meal (I had a very small head of cauliflower so I added broccoli and roasted it in the spices as well, and it was equally delicious). I look forward to trying more of your recipes!
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