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Recipe
Mushroom, Tomato, and White Bean Ragout Recipe
This is a delicious companion to grilled fish, steak or chicken. It is beautiful, healthy, and flavorful.
| Prep time: 15 Minutes |
French
|
| Cook time: 15 Minutes | Servings: 4-6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 4 servings | |
| Calories 186 | |
| Calories from Fat 117 | 63% |
| Total Fat 13.24g | 17% |
| Saturated Fat 5.43g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 735mg | 31% |
| Potassium 25mg | 1% |
| Total Carbs 14.3g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.66g | 2% |
| Protein 3.01g | 5% |
Ingredients Convert Measures
- 2 pounds portobello mushrooms
- 2 Tbsp olive oil
- 3 leeks, white and light green sections only, finely chopped
- 1 14.5oz can diced tomatoes with juice
- 1 Tbsp finely chopped fresh tarragon or 1 tsp dried
- Seasoning salt to taste
- Fresh black pepper to taste
- 1 Tbsp balsamic vinegar
- 2 Tbsp heavy cream or creme fraiche
- 1 cup cooked cannelini beans, drained and rinsed
Directions
- Dig out and discard the dark brown gills of the mushrooms, chop the rest, and set aside.
- In a large skillet, heat oil over med-high. Saute leeks for about 5 minutes till softened and lightly browned.
- Add the mushrooms and stir. Cook for 4-5 minutes.
- Add the tomatoes and tarragon. Simmer until the mixture is thickened and browned, about 5 minutes. Stir with a wooden spoon, breaking up the tomato pieces.
- Add seasoning salt, pepper, and vinegar. Bring to a boil. Reduce to medium heat and stir in the cream and beans. Heat for 1 minute. Taste and adjust seasonings.
- Note: You can prepare ahead and reheat gently. Basil, sage or marjoram works in place of tarragon.
