Serve this vegetarian mushroom and bean ragout over rice or quinoa for a hearty meatless meal. It's a great make-ahead option for busy weeks.
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 sautéed 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 bean ragout 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
Vegetarian Mushroom & Cannellini Bean Ragout Recipe
- 3 tablespoons olive oil
- 2 medium onions chopped
- 16 ounces crimini mushrooms thinly sliced
- 4 cloves garlic minced
- 4 teaspoons chopped fresh thyme leaves
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 28 ounce can diced tomatoes juices included
- 1 14 ounce 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.
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Tried this tonight and it's divine. Thanks! 🙂
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!
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!
Dara (Cookin' Canuck)
I'm so glad you enjoyed it, Stefany. I'll have to try the substitutions you mentioned. That sounds wonderful!
This looks so so so so good!!!!!!! I am salivating!
I adore mushrooms and I can't wait to make this recipe!
This sounds incredible! I'm bookmarking it to make this week!
The Food Hunter
Mushroom and beans...I love them both. This sounds perfect to me.
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!
I have a recipe that's very similar to this so I know I'd like it!
Hey Dara, I always tried to sneak in mushrooms too. Now at 6 and 8 they've learned to like them. 🙂
Rachel @ Not Rachael Ray
LOVING all those mushrooms! Looks so hearty and delicious.
Looks so delicious. The other members of my family don't care for mushrooms so this will be a "just for me" lunch.
Katelyn Weissinger Sherman
This looks awesome! And I love your little soup crocks. Are they Le Creuset?