Roasted Mushroom Ragout with Cannellini Beans and Artichoke Hearts

By Bailey1_

Ingredients

• 2 tablespoons olive oil, plus more for finishing the dish
• 1/2 small yellow onion, finely chopped (yielding about 1/2 cup)
• 2 small garlic cloves, minced
• 1/4 teaspoon red pepper flakes, or to taste
• One 14 1/2-ounce diced tomatoes (fire-roasted works well here)
• 12 large button or crimini mushrooms, cleaned, trimmed, and sliced 1/4-inch thick (yielding 4 to 5 cups)
• 2 cups cooked cannellini beans (or one 15-ounce can, drained and rinsed)
• One 15-ounce can artichoke hearts, drained and roughly chopped
• Kosher salt, to taste
• Red wine or sherry vinegar, to taste
• 1/4 cup chopped parsley

Details

Servings 4
Adapted from food52.com

Preparation

Step 1

Preheat the oven to 400° F. In a large sauté pan or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until beginning to soften, about 3 to 4 minutes. Add garlic and red pepper flakes, and cook another 1 to 2 minutes. Add tomatoes with their juices, plus a pinch of salt, and bring to a simmer. Lower the heat and simmer about 5 to 10 minutes, or until the sauce has slightly thickened. Season with salt to taste. To the tomato sauce, add mushrooms, cannellini beans, and artichoke hearts. It will seem like a lot of mushrooms but they'll cook down considerably. Stir to combine, and smooth the top with the back of a spoon or spatula. Roast in the oven until the sauce is bubbly, about 30 minutes. Season with salt, to taste. Taste again, and add a small amount of vinegar if some acidity is needed. Add the parsley and drizzle with olive oil before serving.