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
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Vegetarian Mushroom & Cannellini Bean Ragout Recipe
Ingredients
- 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
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.
Nutrition
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Courtney
Tried this tonight and it's divine. Thanks! 🙂
Claire Sullivan
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!