Roasted Mushroom Ragout with Cannellini Beans and Artichoke Hearts

By • April 12, 2011 18 Comments

228 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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 Wells' Vegetable Harvest, a cookbook that I’ve unfairly neglected until recently. I streamlined it to be a one-pot dish that can go from stove to oven to table. You start with a simple tomato sauce cooked on the 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

Food52 Review: This dish promises to be “healthy, easy to assemble, and versatile,” and these are not empty promises. I made the ragout exactly as written and served it with a fried egg (I think soft-boiled would be lovely next time). I found the ragout in need of some seasoning or other element to provide a bit of depth (red wine? bacon? basil?). When I reheated the leftovers for lunch, I added a good glug of balsamic, a sprinkle of dried oregano and basil, a pinch of brown sugar (I like my tomatoes a little sweet), and some Parmesan. It was delightful.Jamie Smet

Serves 4 (can easily be scaled to serve a crowd)

  • 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
  1. Preheat the oven to 400° F.
  2. 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.
  3. 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.

More Great Recipes: Beans & Legumes|Vegetables|Entrees|Tomatoes

💬 View Comments ()

Comments (18) Questions (0)


9 months ago Merry

Just tried this last night and loved it. I will admit to being one of those people who dislike anyone doing a *review* when they make changes, but... Even though it adds an extra step, this change was worthwhile for us. We love mushrooms that are sauteed to the point of having some noticeable color and that wonderful mushroom aroma. So, we started there and then set the mushrooms aside until the very end. Added those and scant teaspoon of hot smoked paprika; it came together beautifully and that splash of sherry vinegar at the end was perfect. Today's brunch - leftovers topped with the poached egg. Thanks for a lovely recipe.


9 months ago EmilyC

Merry -- glad you liked it, and thanks so much for reporting back!


over 1 year ago LE BEC FIN

hi em, this looks delic! It reminds me of a fav dish of mine from Silver Palate. Wine Braised Mushrooms cooked with onion, tomato, fennel seed, red wine, tomato, balsamic vinegar,,,,, If you're interested, i could email you the recipe. I used to serve them as part of an hors d'oeuvre: crostini piped with sundried tomato butter and topped with wine braised mushrooms.


over 1 year ago EmilyC

Thanks LBF! I actually have that recipe but have never tried it -- sounds good!


over 1 year ago steveB

In case anyone is interested, check out this supplier of heirloom beans from Napa California. Canned beans work in a pinch, but the texture of un-canned is like having meat in the mix ( denser and more flavorful ). Worth a try at least once!


over 1 year ago EmilyC

Thanks steveB -- I love Rancho Gordo beans and they'd undoubtedly be awesome here!


over 2 years 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.


over 2 years ago EmilyC

Thanks, hk! We're also doing more meatless meals, and this is definitely a nice, easy one to have in the mix.


over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

This is fanastic !!


over 2 years ago EmilyC

Thanks Suzanne!


over 3 years 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 3 years ago EmilyC

I think frozen artichokes would work great, no adjustment needed. Hope you enjoy the dish!


over 4 years ago dymnyno

This sounds delicious!


over 4 years ago EmilyC

Thanks. Leftovers heat up nicely as well, always a bonus!


over 4 years ago susan g

Been looking for this!


over 4 years ago EmilyC

Hope you try and like it!


over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I love this!


over 4 years ago EmilyC

Thank you!