“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.
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.
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.
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.
Stir in the balsamic vinegar, pepper, salt and basil.
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:
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
Eating Made Easy’s Grape & Avocado Salad
***NOTE: Not all English muffins are vegan. Be sure to check the ingredients list.
Mushroom, Tomato & Basil Ragout Recipe On English Muffin
|Serving Size||½ English muffin + 1 cup ragout|
|Amount Per Serving||As Served|
|Calories 513kcal Calories from fat 59|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 1g||5%|
|Dietary Fiber 20g||80%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
From the kitchen of Cookin Canuck. www.cookincanuck.com
- 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
- 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.
- 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.
- Stir in the balsamic vinegar, pepper, salt and basil.
- Toast English muffin halves and transfer to 2 plates. Top each English muffin half with 1 cup of the mushroom ragout. Serve.
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