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White Bean and Mushroom Ragout

This ragout is meant to be a side dish, but it can be served with a green salad for a light lunch.

  • Servings: 4
White Bean and Mushroom Ragout

Source: Martha Stewart Living, February/March 1994


  • 1/2 pound assorted wild mushrooms, such as chanterelles and cremini
  • 1 tablespoon olive oil
  • 2 cloves garlic, thinly sliced
  • Salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • 1 16-ounce can cannellini beans, drained and rinsed


  1. Carefully brush mushrooms with a mushroom brush or towel to remove dirt. Cut larger mushrooms in half or into 1/2-inch slices; keep smaller mushrooms whole.

  2. In a large skillet heat olive oil over medium heat. Add mushrooms, garlic, and salt and pepper to taste. Cook for 3 minutes, until mushrooms are lightly browned. Add wine, beans and 1/4 cup water; cook for 3 minutes more, until mushrooms are soft and beans are heated through. Adjust seasonings, and keep warm until ready to serve.

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