Roasted Mushroom Ragout with Cannellini Beans and Artichoke Hearts

April 12, 2011


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)

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 10- to 15-ounce jar of artichoke hearts, drained and roughly chopped
  • finely grated zest from 1 small lemon
  • Kosher salt, to taste
  • about 6 thin slices/rounds of pancetta (optional)
  • Red wine or sherry vinegar, to taste
In This Recipe

Directions

  1. Preheat the oven to 425 degrees 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, cannellinni beans, artichoke hearts, and lemon zest. 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. Lay the rounds of pancetta over the vegetables in a single layer (if using).
  4. Roast in the oven until the sauce has thickened and vegetables have browned, about 25 to 30 minutes. If using pancetta, it should be crispy in this amount of time. Season with salt, to taste. Taste again, and add a small amount of vinegar if some acidity is needed.

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Reviews (20) Questions (1)

20 Reviews

Alexis September 27, 2017
This was a delicious recipe. I sauteed the mushrooms prior to adding them and finished the dish off with parmesan cheese and crusty bread.
 
Author Comment
EmilyC September 27, 2017
Wonderful -- glad you liked this! Thanks for trying it and circling back!
 
Kerry G. January 10, 2016
Really easy and really tasty... I added a jar of fire-roasted red peppers and some ham (for flavour). Also added dried basil and oregano (and some sugar... Depends on acidity of tomato). Served with roast chicken and the shaved fennel and apple salad from food52.
 
Author Comment
EmilyC May 12, 2016
I missed your comment, Kerry -- thanks so much for trying this!
 
Merry November 27, 2014
Hi,<br />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.
 
Author Comment
EmilyC November 28, 2014
Merry -- glad you liked it, and thanks so much for reporting back!
 
LE B. January 11, 2014
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.
 
Author Comment
EmilyC January 13, 2014
Thanks LBF! I actually have that recipe but have never tried it -- sounds good!
 
steveB December 23, 2013
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! <br />www.ranchogordo.com
 
Author Comment
EmilyC January 13, 2014
Thanks steveB -- I love Rancho Gordo beans and they'd undoubtedly be awesome here!
 
healthierkitchen February 26, 2013
Wow! Great combo of flavors! We are eating more and more vegetarian and vegan dinners and this sounds like one for us to try.
 
Author Comment
EmilyC February 26, 2013
Thanks, hk! We're also doing more meatless meals, and this is definitely a nice, easy one to have in the mix.
 
ihaventpoisonedyouyet January 21, 2012
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?
 
Author Comment
EmilyC January 21, 2012
I think frozen artichokes would work great, no adjustment needed. Hope you enjoy the dish!
 
dymnyno April 13, 2011
This sounds delicious!
 
Author Comment
EmilyC April 13, 2011
Thanks. Leftovers heat up nicely as well, always a bonus!
 
susan G. April 12, 2011
Been looking for this!
 
Author Comment
EmilyC April 12, 2011
Hope you try and like it!
 
drbabs April 12, 2011
I love this!
 
Author Comment
EmilyC April 12, 2011
Thank you!