White Bean and Mushroom Ragout over Polenta

More sharing options

Share on Twitter

3.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 317.3

Total Fat: 4.8 g
Cholesterol: 0.0 mg
Sodium: 907.5 mg
Total Carbs: 60.8 g
Dietary Fiber: 5.4 g
Protein: 12.9 g

View full nutritional breakdown of White Bean and Mushroom Ragout over Polenta calories by ingredient

Introduction

From the Moosewood Collective's "Simple Suppers" cookbook.

This would be wonderful with low fat Italian sausage or chicken breasts! From the Moosewood Collective's "Simple Suppers" cookbook.

This would be wonderful with low fat Italian sausage or chicken breasts!

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 4

Ingredients

1 1/2 tbsp olive oil

1 1/2 cups chopped onion

3 minced garlic cloves

1 tsp dried thyme or sage

10 oz. crimini mushrooms (aka baby bellas)

1/4 cup dry white wine

1 15-oz can cannellini beans

1 28-oz can diced tomatoes

1/2 cup fresh basil

Salt and pepper to taste

3 cups prepared creamy polenta (NOT the stuff in a tube)

Directions

Warm the oil in a saucepan over medium heat and add the onions, garlic and dried herbs. Sprinkle with a touch of salt, stir, and cook for 8-10 minutes until the onions are golden and soft. While the onions cook, briefly rinse the mushrooms and quarter them (roughly 3 cups of mushrooms).

When the onions are soft, stir in the mushrooms and wine, cover, and simmer 5 minutes. Stir in the remaining ingredients (except the polenta), cover, and simmer 10 minutes or until hot and juicy. Add salt and pepper to taste.

Serve the ragout over polenta, and sprinkle with parmesan if desired. (parmesan is not included in the calorie counts)

Number of Servings: 4

Recipe submitted by SparkPeople user BTVMADS.