Vegetarian Mushroom & Cannellini Bean Ragout


I made this ragout when I was craving comfort food and had a large container of crimini mushrooms just begging to be eaten. The mushrooms are sautéed with some onions, garlic and fresh thyme and then simmered with diced tomatoes.

I ate this ragout with some brown rice, but it would work well with quinoa. It can be made up to two days ahead. Refrigerate covered and then reheat just before serving.


(1 votes, average: 5.00 out of 5)
Vegetarian Mushroom & Cannellini Bean Ragout


  • 3 tbsp olive oil
  • 2 medium onions, chopped
  • 16 oz. crimini mushrooms, thinly sliced
  • 4 cloves garlic, minced
  • 4 tsp chopped fresh thyme leaves
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 (28 oz.) can diced tomatoes, juices included
  • 1 (14 oz.) can cannellini beans, drained and rinsed


  1. Heat the olive oil in a large frying pan set over medium heat.
  2. Add onions and cook, stirring occasionally, until soft, about 5 minutes.
  3. Add mushrooms, garlic, thyme, salt and pepper and cook, stirring frequently, until mushrooms are very tender, about 10 minutes.
  4. Add tomatoes and juices and cook until the mixture starts to thicken, about 10 minutes.
  5. Stir in beans and cook until beans are warmed through, about 10 minutes.
  6. Serve over brown rice or polenta.
  7. Prepare Ahead: The ragout can be made up to 2 days in advance.
  8. Store, covered, in the refrigerator. Reheat before serving.

Yield: 4

*Photo courtesy of  Dara Michalski.  For more recipes like this one visit Cookin’ Canuck.

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