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Mushroom And White Bean Ragout


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  • 1 1/2 pounds fresh white mushrooms
  • 3 tablespoons oil
  • 1 cup diced onion
  • 1 1/2 teaspoons Italian seasoning
  • 3/4 teaspoon salt
  • 1 can stewed tomatoes - (14 1/2 oz) lightly crushed
  • 1 can white cannellini beans - (15 to 19 oz) rinsed, drained
  • 1/4 cup Parmesan cheese


Servings 6


Step 1

If mushrooms are large cut in halves. In a 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.

Add stewed tomatoes and white beans to skillet; heat through. Stir in Parmesan cheese. Serve over hot steamed rice, or freshly cooked pasta, if desired.

This recipe yields 6 servings.

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