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.
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
Vegetarian Mushroom & Cannellini Bean Ragout Recipe
|Amount Per Serving||As Served|
|Calories 287kcal Calories from fat 100|
|% Daily Value|
|Total Fat 11g||17%|
|Saturated Fat 2g||10%|
|Dietary Fiber 10g||40%|
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.
- 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
- 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.