Roasted mushroom ragout with cannellini beans and artichoke hearts
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Author Notes: I’m always on the lookout for weeknight meals that are healthy, easy to assemble, and versatile in the way they can be served. Inspiration for this recipe came from Patricia Well’s Vegetable Harvest, a cookbook that I’ve unfairly neglected until recently. I streamlined it to be a one-pot dish that can go from stovetop to oven to table. You start with a simple tomato sauce cooked stovetop; it’s just the right amount to coat the fresh mushrooms, cannellini beans and artichoke hearts, creating a ragout of sorts. The oven does most of the work here, and the resulting dish is warm, comforting, and full of flavor. The ragout can be served in a number of ways: alongside a crusty baguette and green salad, over soft polenta, or as a bed for a crispy olive oil fried egg. I’m planning to create a place for it in my weeknight rotation. - EmilyC
Serves 4 (can easily be scaled to serve a crowd)
- 2 tablespoons olive oil, plus more for finishing the dish
- 1 can (14.5 oz) diced tomatoes (fire-roasted work well here)
- 1/2 small yellow onion, finely chopped (yielding about 1/2 cup)
- 2 small garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 12 large button or cremini mushrooms, cleaned, trimmed, and sliced 1/4" thick (yielding 4 to 5 cups)
- 2 cups (or 1 can (15 oz) drained and rinsed) cooked cannellini beans
- 1 can (15 oz) artichoke hearts, drained and roughly chopped
- Kosher salt, to taste
- red wine or sherry vinegar, to taste
- Preheat the oven to 400 degrees F.
- In a large saute 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 juice, 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 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. Drizzle with olive oil before serving.
- This recipe was entered in the contest for Your Best Cheap Feast
- This recipe was entered in the contest for Your Best Mushrooms
Tags: Healthy, Vegetarian, weeknight dinner
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3 months ago healthierkitchen
Wow! Great combo of flavors! We are eating more and more vegetarian and vegan dinners and this sounds like one for us to try.
3 months ago EmilyC
Thanks, hk! We're also doing more meatless meals, and this is definitely a nice, easy one to have in the mix.
3 months ago sdebrango
Suzanne is a trusted source on General Cooking.
This is fanastic !!
3 months ago EmilyC
Thanks Suzanne!
over 1 year ago ihaventpoisonedyouyet
If I use frozen arttichoke hearts from Trader Joes would you adjust the seasoning of the dish at all to make up for the lack of the marinade flavor in the artichokes, or do you think it's an insignificant loss?
over 1 year ago EmilyC
I think frozen artichokes would work great, no adjustment needed. Hope you enjoy the dish!
about 2 years ago dymnyno
This sounds delicious!
about 2 years ago EmilyC
Thanks. Leftovers heat up nicely as well, always a bonus!
about 2 years ago susan g
Been looking for this!
about 2 years ago EmilyC
Hope you try and like it!
about 2 years ago drbabs
Barbara is a trusted source on General Cooking.
I love this!
about 2 years ago EmilyC
Thank you!