3 tablespoons oil
1 1/2 pounds fresh white mushrooms
1 large diced onion (about 2 cups)
1 1/2 teaspoons Italian seasoning
3/4 teaspoon salt
2 cups corkscrew pasta
1 (14 1/2-ounce) can stewed tomatoes
1 (19-ounce) can white beans, rinsed and drained
1/2 cup Parmesan cheese, divided


1. In a large skillet over medium heat, heat oil until hot. Add mushrooms, onions, Italian seasoning and salt; cook until tender, stirring occasionally, about 12 minutes.
2. Meanwhile, prepare pasta according to package directions; keep warm. Add stewed tomatoes and white beans to skillet; heat through. Stir in 1/4 cup parmesan cheese and serve over corkscrew pasta, garnished with remaining Parmesan.
For added color and flavor, stir in chopped basil or parsley when you add the Parmesan. The ragout can also be served over soft polenta.
Mushroom Ragout
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