Side Pannel
White Bean and Mushroom Ragout-Martha Stewart Living
White Bean and Mushroom Ragout-Martha Stewart Living
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 1/2 lb Assorted wild mushrooms,
- -such as chanterelles
- -and cremini
- 1 tb Olive oil
- 2 Cloves garlic, peeled
- -and thinly sliced
- Salt & freshly ground pepper
- 1/2 c White wine
- 1 cn (16-oz) cannellini beans,
- -drained and rinsed
- 1/4 c Water
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 water; cook for 3 minutes more,
until mushrooms are soft and beans are heated through, Adjust seasonings
and keep warm until ready to serve.
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 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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