Jan 3
2014

Mushroom, Tomato & Basil Ragout Recipe on English Muffin

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Whip up this flavorful Mushroom, Tomato and Basil Ragout Recipe, and ladle it over a toasted English muffin for a healthy and easy vegan meal.
Mushroom, Tomato & Basil Ragout Recipe on English Muffin | cookincanuck.com #vegetarian #vegan

“Is it really necessary to be that dramatic?” I asked my 9-year old as he held the package of mushrooms at arm’s length while the other hand pinched his nose closed. My whole family claims that they are “allergic” to mushrooms. Typically this wouldn’t be a problem. I get it. Everyone has their likes and dislikes.

But mushrooms are my favorite vegetable! Doesn’t that mean that everyone else should like them, too?! You know, as a public service to the lady of the house. Or something like that.

As the main cook in the family, I could dice them up into miniscule pieces and slip them into sauces and pilafs. However, that would just lead to dirty looks and conspiratorial whispers.

Mushroom, Tomato & Basil Ragout Recipe on English Muffin | cookincanuck.com #vegetarian #vegan

Instead, I do what any rational person would do. I buy mushrooms by the pound and cook them in massive batches, eating them with nothing but a sprinkle of soy sauce and cayenne pepper, preferably when no one else is around to make faces or plug their noses.

This recipe was inspired by a Costco-sized portion of mushrooms that sat in my fridge, begging to be used. I ate it as a protein-packed, healthy lunch, but it can easily be served as a vegetarian (actually, vegan) dinner, complete with a green salad.

The tender mushroom, tomato and bean ragout, flavored with balsamic vinegar and fresh basil, is ladled over a golden brown, toasted whole wheat English muffin. It’s a knife and fork kind of meal, and satisfies with a good dose of fiber and protein.

The recipe:

Heat 1 teaspoon olive oil in a large nonstick skillet set over medium heat. Add the shallots and cook until the shallots are just tender, about 2 minutes.

I throw everything into my Cuisinart Everyday Pan and let it simmer until done. I truly use this pan at least 4 times per week.

Mushroom, Tomato & Basil Ragout Recipe on English Muffin | cookincanuck.com #vegetarian #vegan

Add the remaining 1 teaspoon olive oil, then stir in the mushrooms and tomatoes. Cook until the vegetables are starting to soften, about 2 minutes.

Add the cannellini beans and cook for additional 4 minutes.

Mushroom, Tomato & Basil Ragout Recipe on English Muffin | cookincanuck.com #vegetarian #vegan

Stir in the balsamic vinegar, pepper, salt and basil.

Mushroom, Tomato & Basil Ragout Recipe on English Muffin | cookincanuck.com #vegetarian #vegan

Toast English muffin halves and transfer to 2 plates. Top each English muffin half with 1 cup of the mushroom ragout. Serve.

Other healthy vegetarian recipes:

Tasty Vegetarian Recipes | cookincanuck.com #recipe #vegetarian
Cookin’ Canuck’s Southwestern Stuffed Mushroom with Cumin Black Beans
Cookin’ Canuck’s 10-Minute Hummus & Greek Salad Naan (Flatbread)
The First Mess’ Mushroom & Stout Pot Pies with Sweet Potato Crusts
Very Culinary’s Easy Chickpea Curry
Eating Made Easy’s Grape & Avocado Salad

Mushroom, Tomato & Basil Ragout Recipe On English Muffin

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Serves 2

Serving Size: 1/2 English muffin + 1 cup ragout

Calories per serving: 246 cal

Fat per serving: Total Fat 5.1g / Saturated Fat 0.7g

Mushroom, Tomato & Basil Ragout Recipe On English Muffin

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

  • 2 tsp olive oil, divided
  • 1 shallot, minced
  • 8 oz. crimini (Baby Bella) mushrooms, sliced
  • 1 medium tomato, chopped
  • 1 cup cannellini beans, drained and rinsed
  • 1 tbsp plus 2 tsp balsamic vinegar
  • 1/4 tsp pepper
  • 1/8 tsp salt
  • 4 basil leaves, thinly sliced
  • 1 whole wheat English muffin, split

Instructions

  1. Heat 1 teaspoon olive oil in a large nonstick skillet set over medium heat. Add the shallots and cook until the shallots are just tender, about 2 minutes.
  2. Add the remaining 1 teaspoon olive oil, then stir in the mushrooms and tomatoes. Cook until the vegetables are starting to soften, about 2 minutes.
  3. Add the cannellini beans and cook for additional 4 minutes.
  4. Stir in the balsamic vinegar, pepper, salt and basil.
  5. Toast English muffin halves and transfer to 2 plates. Top each English muffin half with 1 cup of the mushroom ragout. Serve.

Notes

Calories 246.4 / Total Fat 5.1g / Saturated Fat 0.7g / Cholesterol 0mg / Sodium 531.1mg / Total Carbohydrates 39.3g / Fiber 10.8g / Sugars 4.7g / Protein 13.9g / WW (Old Points) 5 / WW (Points+) 6

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{ 14 comments… read them below or add one }

1 Taylor @ FoodFaithFitness January 3, 2014 at 5:20 am

Haha love your sons mushroom reaction! I never used to like ‘em either, but now I can’t.stop.eating.mushrooms!
Love the addition of the basil and balsamic vinegar here…this sounds like the perfect, easy meal! Pinned!

Reply

2 Dara (Cookin' Canuck) January 3, 2014 at 7:57 am

Thanks, Taylor. I’m hoping that my kids will change their minds as they get older. Fingers crossed!

Reply

3 Liz @ The Lemon Bowl January 3, 2014 at 7:54 am

This is such a brilliant idea and a good reminder to get mushrooms at Costco!!! Fortunately, my husband LOVES them! Wish I could say the same for cucumbers and tomatoes. :)

Reply

4 Dara (Cookin' Canuck) January 3, 2014 at 7:57 am

Thanks, Liz. I always load up on mushrooms at Costco. Cucumber and tomatoes, huh? I guess Greek salad is out in your house. :)

Reply

5 Katrina @ WVS January 3, 2014 at 9:00 am

Ha! I’m a big mushroom lover now, but when I was younger I HATED them!! And the reaction of your boys totally makes me think of myself and my mom! Hopefully everyone gets on the mushroom train soon! ’cause this looks delicious!

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6 Norma | Allspice and Nutmeg January 3, 2014 at 9:22 am

I love mushrooms as well. I don’t know any kid that likes mushrooms, but then they grow up. :) And this recipe sounds wonderfully tasty.

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7 Laura (Tutti Dolci) January 3, 2014 at 10:03 am

I love mushrooms, what a wonderful ragout!

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8 Kirsten January 3, 2014 at 12:14 pm

Dara,
My kids would say the same thing to me, so mushrooms are our date night meals. My spouse and I would love this concoction.
Thanks!

Reply

9 Nutmeg Nanny January 3, 2014 at 6:12 pm

Yum, such a perfect combination of ingredients :) can’t wait to try this!

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10 Tieghan January 3, 2014 at 9:47 pm

My family is the same way. No mushrooms!! It is terrible!

This looks so elegant, but so simple and I love that. What a great meal!

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11 Bianca @ Confessions of a Chocoholic January 3, 2014 at 11:35 pm

After all the holiday indulgences, I’ve been craving for vegetarian meals – this is perfect! Happy New Year!

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12 Bill January 4, 2014 at 5:39 pm

I like to fry up a bunch of sliced onions in a tiny bit of olive oil in a non-stick pan. When caramelized, I put them in plastic container(s) and put in the fridge and/or freeze the. What a time saver!

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13 Pretend Chef January 5, 2014 at 7:14 am

I’m still loving the concept of Meatless Monday and think this would make for the perfect lunch option since my family despise mushrooms as well and I like to enjoy my meals without the looks of disgust.

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14 Jennie @themessybakerblog January 6, 2014 at 1:12 pm

I, too, live in a household that doesn’t like ‘shrooms. I have to sneak them into the house and eat them before anyone notices. This ragout looks amazing.

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