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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