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
Printable Recipe
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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Winnie
So gorgeous...my family doesn't like mushrooms that much either so I'd hog this all to myself 🙂
J
Two of my favourite ingredients ... mushrooms and cannellini beans! I'll be making it this week for sure. Thanks for another great recipe!
bellini
This recipe is for me too. It has only been a couple of years since I embraced the mushroom, so your gamily may still come around yet.
Katrina
This is a meal for me too. LOVE mushrooms!
Averie @ Love Veggies and Yoga
Your beans look great. I just posted a bean recipe but your little red Le Cresuet pots are way cuter than anything I have 🙂
Sylvie @ Gourmande in the Kitchen
My husband used to hate mushrooms before, but I've been working on him and I think he's finally seen the light!
Chef Dennis
what a gorgeous ragout! Those bean really make the meal, perfect for the colder days that are coming! Just give me a loaf of crusty bread and that ragout!
Rachel @ Baked by Rachel
Funny how we all have something that is reserved to eating when no one else is around! Love the little dishes!!! 🙂
Jeanette
Love how simple and hearty this vegetarian bean ragout is, perfect for this cooler weather.
Amanda
Its like you are a genius or something. You take food that I would consider not exciting and get me all excited about it!!! Great pics and recipe girl!
Lisa {With Style and Grace}
YUM!! All my favorite ingredients, cannot wait to make this!
Bev Weidner
s.e.r.i.o.u.s.l.y.
Mushrooms and I are in love. We're dating and plan to have a beautiful wedding.
SO all over this.
And the mushrooms.
Heather at Heathers Dish
I love mushrooms and cannelini beans, but have never thought to have them together! Sounds perfect!
Mushrooms Canada
Hahaha hopefully someday the kids will come to realize the wonderful flavours that mushrooms have! This ragout looks perfect for a cool fall day... such comfort food.
- Brittany
Tara @ Chip Chip Hooray
Oh man, I'm in love with this recipe...this is the sort of comfort food that calls for sweatpants and some DVR. 🙂
Alison @ Ingredients, Inc.
so pretty! Looks delish!
Wenderly
I am not a huge mushroom fan myself, however, THIS looks divine. A perfect comfort food!
Kiran @ KiranTarun.com
Dara,
I am a huge fan of mushrooms myself. This definitely looks delish and so comforting, perfect of ME time 😀
sweetsugarbelle
My "caveman" does like beans and mushrooms, thank goodness. BOOKMARKED!
JulieD
Dara, I'm a huge mushroom lover and it's unfortunate that my husband hates them. I am able to sneak them in to certain dishes but not always. This looks wonderful and would be perfect for just me! 🙂