White Bean Mushroom Ragu
This hearty and flavorful White Bean Mushroom Ragu is a comforting dish packed with umami, protein, and a rich tomato base. Perfect over pasta, rice, or with crusty bread!
Equipment
- Large Skillet
- Wooden Spoon
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 3 cups assorted mushrooms sliced (cremini, shiitake, or preferred choice)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 splash red wine optional
- 1 can diced tomatoes 14 oz
- 1 can cannellini beans 14 oz, drained
- 1 tbsp tomato paste
- 1 cup vegetable broth
- 1 tbsp balsamic vinegar
- salt and pepper to taste
- chopped fresh parsley or basil for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and cook until soft, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add sliced mushrooms and cook until they release moisture and brown, about 10 minutes.
- Deglaze the pan with red wine or vegetable broth, scraping up any browned bits.
- Add diced tomatoes, tomato paste, vegetable broth, thyme, and rosemary. Stir well and let simmer for 15 minutes.
- Stir in drained cannellini beans and continue cooking for another 10 minutes.
- Finish with balsamic vinegar, salt, and pepper to taste.
- Garnish with fresh parsley or basil and serve warm over pasta, rice, or with crusty bread.
Notes
For extra depth of flavor, let the ragu sit for a few minutes before serving. The flavors meld beautifully over time.