Roasted Mushroom Ragout With Cannellini Beans And Artichoke Hearts Recipe

Name: Roasted Mushroom Ragout With Cannellini Beans And Artichoke Hearts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 425 degrees F.
2
In a large saute 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.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Mushroom Ragout With Cannellini Beans And Artichoke Hearts falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Mushroom Ragout With Cannellini Beans And Artichoke Hearts

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