Vegetarian mushroom & cannellini bean ragout
Ragout and stew
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 sauteed with some onions, garlic and fresh thyme and then simmered with diced tomatoes. The ragout can be served over brown rice, polenta or quinoa, or enjoyed on its own. It can be made up to two days ahead. Refrigerate covered and then reheat just before serving.
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