White Bean And Mushroom Ragout-martha Stewart Living
| 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.
A Message from our Provider:
“Jesus: stripped, abused, assaulted, violated . . . for you”
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