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White Bean and Mushroom Ragout

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.

Martha Stewart Living, February/March 1994 http://www.marthastewart.com/318834/white-bean-and-mushroom-ragout
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  • Yield Serves 4

Ingredients

    • 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

Directions

  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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