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Mushroom Ragout II


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  • 1 1/2 pounds fresh white mushrooms
  • 3 tablespoons oilve oil
  • 1 large diced onion
  • 1 1/2 teaspoons Italian seasoning
  • 3/4 teaspoon salt
  • 2 cups rotini pasta uncooked
  • 1 can stewed tomatoes - (14 1/2 oz)
  • 1 can white beans - (15 to 19 oz) drained
  • 1/2 cup grated Parmesan cheese divided


Servings 6


Step 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.

Meanwhile, prepare rotini 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.

This recipe yields 6 servings.

Variation: Serve over prepared orzo or polenta, if desired.

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