MUSHROOM AND WHITE BEAN RAGOUT
YIELD: 6 Portions
INGREDIENTS
1.50 pounds fresh white mushrooms
3.00 tablespoons oil
1.00 cup diced onion
1.50 teaspoons Italian seasoning
0.75 teaspoon salt
1.00 can (14.5 ounces) stewed tomatoes, lightly crushed
1.00 can (15 to 19 ounces) white beans (cannellini), rinsed and drained
0.25 cup Parmesan cheese
DIRECTIONS
If mushrooms are large cut in halves.
In a large skillet over medium heat, heat oil until hot.
Add mushrooms, onion, Italian seasoning and salt; cook until mushrooms are tender, stirring occasionally, about 6 minutes.
Add stewed tomatoes and white beans to skillet; heat through.
Stir in Parmesan cheese.
Serve over hot steamed rice, or freshly cooked pasta, if desired.
The Mushroom Council (www.mushroomcouncil.com)
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