White bean & mushroom ragout-martha stewart
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Assorted wild mushrooms, such as chanterelles and cremini |
| 1 | tablespoon | Olive oil |
| 2 | Cloves garlic, peeled and thinly sliced | |
| Salt & freshly ground pepper | ||
| ½ | cup | White wine |
| 1 | can | (16-oz) cannellini beans, drained and rinsed |
| ¼ | cup | Water |
Directions
1. Carefully brush mushrooms with a mushroom brush or towel to remove dirt. Cut larger mushrooms in half or into ½-inch slices; keep smaller mushrooms whole.
2. In a large skillet, heat olive oil over medium heat. Add mushrooms, garlic, and salt and pepper to taste. Cook for 3 minutes, until mushrooms are lightly browned. Add wine, beans, and water; cook for 3 minutes more, until mushrooms are soft and beans are heated through, Adjust seasonings and keep warm until ready to serve.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
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