White Bean & Mushroom Ragout-martha Stewart Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Assorted wild mushrooms, such as chanterelles and cremini
1 tbsp: Olive oil,
2 Cloves: garlic, peeled and thinly sliced
Salt & freshly ground pepper,
1/2 cup: White wine,
1 can: , (16-oz) cannellini beans, drained and rinsed
1/4 cup: Water,
Directions:
1. 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.
2. 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
Source from luhu.jp
dirt. Cut larger mushrooms in half or into 1/2-inch slices; keep
smaller mushrooms whole.
2. 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
Source from luhu.jp