This recipe is one we adapted from the Moosewood Restaurant Simple Suppers Cookbook.

 

1 T olive oil

1 large onion

3 cloves garlic

1 tsp. dried thyme

½ tsp. dried fennel

½ tsp. salt

10 oz. sliced mushrooms (virtually any kind, we use Crimini)

¼ cup dry red wine

15 oz. can cannellini beans, rinsed and drained

28 can diced tomatoes

½ cup fresh basil, chopped

Salt and pepper to taste

 

Heat the oil in a pan over medium heat.  Add the onions, garlic, thyme, fennel and salt.  Cover and cook about 8 to 10 minutes, stirring occasionally, or until the onions are softened and starting to brown.

 

Stir in the mushrooms and wine and cover.  Simmer about 5 more minutes.  Stir in the beans, tomatoes and basil.  Simmer covered 10 minutes to 15 minutes, stirring occasionally.  Salt and pepper to taste. 

 

Serve the Ragout over any small cooked pasta, polenta (Food Merchants Brand makes a traditional Italian slice and heat polenta that is quite good) or our favorite way - in a bowl with crusty bread to dip!