White Bean And Mushroom Ragout-martha Stewart Living

Humility is a strange thing. As a rule, once you discover you have it you lose it. Humility is like a rare flower - put it on display and it instantly wilts and loses its fragrance! Humility is one character trait that can never come out of the closest; it is not something to announce from the rooftop...No, humility is not something to be announced. For then, if you can imagine the irony of this, you have become proud of your humility.

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Sides, Soup/stews, Vegetables	4	Servings

INGREDIENTS

1/2	lb	Assorted wild mushrooms
		such as chanterelles
		and cremini
1	T	Olive oil
2		Cloves garlic, peeled
		and thinly sliced
		Salt & freshly ground pepper
1/2	c	White wine
1		16-oz cannellini beans
		drained and rinsed
1/4	c	Water

INSTRUCTIONS

Carefully brush mushrooms with a mushroom brush or towel to remove
dirt. Cut larger mushrooms in half or into 1/2-inch slices; keep
smaller mushrooms whole. 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  Posted to MM-Recipes Digest V4 #037 by John Merkel
<jmerk@doitnow.com> on Feb 4, 1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 56 Calories From Fat: 30 Total Fat: 3.4g Cholesterol: 0mg Sodium: 2.2mg Potassium: 27.1mg Carbohydrates: 1.3g Fiber: <1g Sugar: <1g Protein: <1g