3 tablespoons vegetable oil
1 1/2 pounds fresh white mushrooms, halved if large
1 cup chopped onion
1 1/2 teaspoons Italian seasoning
3/4 teaspoon salt
1 (14 1/2-ounce) can stewed tomatoes, lightly crushed
1 (16-ounce) can white beans (cannellini), rinsed and drained
1/4 cup grated Parmesan cheese


1. In large skillet over medium heat, heat oil until hot. Add mushrooms, onion, Italian seasoning and salt; cook until mushrooms are tender, stirring occasionally, about 6 minutes.
2. Add stewed tomatoes and white beans to skillet; heat through. Stir in Parmesan cheese.
You can vary this basic recipe by substituting sliced portabella mushrooms for some of the white mushrooms and adding a handful of chopped fresh basil or parsley toward the end of the cooking time. Serve the ragout alone or over freshly cooked pasta, if desired.
Mushroom and White Bean R
Categories :
Tags :