Best 8 White Bean And Mushroom Ragout Recipes

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White beans and mushrooms come together in this savory ragout, a hearty and flavorful dish that is perfect for a cold night. The white beans provide a creamy texture, while the mushrooms add an earthy flavor. Herbs and spices like thyme, rosemary, and garlic add depth and complexity to the dish, and a touch of white wine adds a hint of acidity. Whether you serve it over rice, pasta, or simply enjoy it on its own, this white bean and mushroom ragout is sure to become a favorite.

Check out the recipes below so you can choose the best recipe for yourself!

WHITE BEAN AND MUSHROOM RAGOUT



White Bean and Mushroom Ragout image

This ragout is meant to be a side dish, but it can be served with a green salad for a light lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 7

1/2 pound assorted wild mushrooms, such as chanterelles and cremini
1 tablespoon olive oil
2 cloves garlic, thinly sliced
Salt and freshly ground black pepper
1/2 cup dry white wine
1 16-ounce can cannellini beans, drained and rinsed
1/4 cup of water

Steps:

  • 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 1/4 cup water; cook for 3 minutes more, until mushrooms are soft and beans are heated through. Adjust seasonings, and keep warm until ready to serve.

QUICK WHITE BEAN AND CELERY RAGOUT



Quick White Bean and Celery Ragout image

Inspired by a Chez Panisse recipe that uses fresh shell beans, this simple ragout is less precious but no less delicious. Sauté celery, zucchini and scallions with a glug of olive oil, then add canned beans and cook until warmed. If you prefer a thicker sauce, add the beans at the beginning of cooking so they break down as they're stirred. Serve with grilled bread, pearl couscous or farro. Soft herbs like basil or parsley, tender greens like arugula or mâche, or pesto or salsa verde would all make for a lovely garnish.

Provided by Alexa Weibel

Categories     brunch, dinner, for one, for two, lunch, quick, weekday, beans, soups and stews, vegetables, main course

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

2/3 cup vegetable stock, plus more as needed
1/3 cup extra-virgin olive oil
4 stalks celery, thinly sliced on an angle, leaves reserved
2 medium zucchini (about 7 ounces each), trimmed, quartered lengthwise then cut into 1/2-inch pieces
2 scallions, thinly sliced on an angle
Kosher salt and black pepper
2 (15-ounce) cans cannellini beans, rinsed and drained
Crème fraîche, mascarpone or sour cream, for serving
Pesto, for serving
Cooked pearl couscous or grilled bread, for serving

Steps:

  • Combine the stock, oil, celery, zucchini and scallions in a large, deep skillet; season generously with salt and pepper. Cook over medium-high, stirring occasionally, until crisp-tender, adding the beans halfway through, about 10 minutes total. If you'd like to make it brothier, add 1/3 cup vegetable stock and warm for 1 minute. Season with salt and pepper.
  • Divide among shallow bowls. Top with a dollop of crème fraîche, drizzle with pesto and top with celery leaves. Serve with couscous or grilled bread.

BAKED MUSHROOMS AND WHITE BEANS WITH BUTTERY BREAD CRUMBS



Baked Mushrooms and White Beans With Buttery Bread Crumbs image

Not really a ragout and not quite a gratin, this hearty meatless casserole has it all: deeply browned mushrooms, creamy white beans, salty feta and crisp bread crumbs. The result is rich, comforting and perfect for a cold night in. Fresh bread crumbs are worth making or seeking out for texture's sake, but panko will also work nicely. Toss the bread crumbs with melted butter, then briefly broil them for a golden, crunchy topping, a nice contrast to the dish's silkiness. Paired with a bright salad and a hunk of good bread, this dish works well as a vegetarian main course, or as a companion to sausages and other roasted meats.

Provided by Colu Henry

Categories     easy, beans, casseroles, one pot, vegetables, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons olive oil
1 pound mixed mushrooms, such as cremini, shiitake or oyster, torn or roughly chopped into bite-size pieces
Kosher salt and black pepper
1 tablespoon butter
1 small shallot, finely chopped
2 large garlic cloves, finely chopped
1 tablespoon fresh thyme leaves
1 (15-ounce) can white beans (such as cannellini or great Northern), drained and rinsed
4 ounces feta cheese, crumbled (about 1 cup)
1 cup vegetable stock, chicken stock or water
2 tablespoons roughly chopped Italian parsley
3 tablespoons unsalted butter
3/4 cup fresh, coarse bread crumbs or panko
Kosher salt and black pepper

Steps:

  • Heat the oven to 375 degrees. Prepare the mushrooms: In a large (12-inch) ovenproof skillet, heat the olive oil over medium heat. Add the mushrooms, and season with salt and pepper. Cook, stirring occasionally until they begin to brown and crisp around the edges, 7 to 10 minutes. Add the butter, shallot, garlic and thyme, and stir until the shallot has softened slightly and the garlic is fragrant, about 1 minute. Season with salt.
  • Turn off the heat and stir the white beans into the skillet. Toss until combined, then top evenly with feta. Add the stock and bake until the stock is slightly bubbling and the feta has slightly softened, 13 to 15 minutes.
  • While the beans bake, make your bread crumbs: In a small saucepan, melt the butter over medium heat. Turn off the heat, add the crumbs and toss until evenly covered with butter. Season with salt and pepper.
  • Remove the mushroom mixture from the oven and turn on the broil setting. Top the mushrooms and beans with the bread crumbs, then broil until the bread crumbs are golden and the feta is crisp on the edges, 1 to 2 minutes. (Don't walk away!) Scatter with parsley and serve directly from the pan.

SUNNY'S EASY WHITE BEAN AND MUSHROOM SOUP



Sunny's Easy White Bean and Mushroom Soup image

Provided by Sunny Anderson

Time 55m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon olive oil
16 ounces wild mushroom mix, diced small
2 frozen sauteed chopped onion cubes
1 thick sprig fresh thyme
Kosher salt and freshly ground black pepper
4 mini sweet peppers, small dice
1 tablespoon grained Dijon mustard
4 cups vegetable stock
One 15.5-ounce can white beans, rinsed
1 cup shredded kale, optional, further chopped
Lemon wedge, for spritzing
Hot sauce, to taste (I like Tapatio, Cholula or Texas Pete here)

Steps:

  • In a medium pot on medium-high heat, add the olive oil, mushrooms, onion cubes and thyme. Saute until the mushrooms are tender and wilted, 8 to 10 minutes. Season with salt and pepper. Add the peppers and cook until they soften, 4 to 5 minutes.
  • Add the mustard and move it around the pot so it basically coats everything and disappears. Add the stock and beans. Lower to a simmer and cover. Let cook, 15 to 20 minutes.
  • Remove the sprig of thyme, then add the kale, if using, and stir. Serve with a spritz of lemon and a shake of hot sauce.

WILD MUSHROOM RAGOUT



Wild Mushroom Ragout image

Serve this dish over our Polenta and Gorgonzola as a decadent first course.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 15

1/2 ounce dried porcini
1 cup warm water
2 tablespoons unsalted butter
2 tablespoons olive oil
1 shallot, minced
1 clove garlic, minced
2 ounces cremini, sliced
2 ounces yellow oyster mushrooms, cut into large pieces
2 ounces oyster mushrooms, cut into large pieces
2 ounces hen-of-the-woods mushrooms
2 ounces honey mushrooms
Salt and freshly ground pepper
1 sprig fresh rosemary, chopped
1/4 cup cognac
Polenta and Gorgonzola

Steps:

  • In a small bowl, soak the dried porcini in the warm water until soft, about 20 minutes. Remove, squeeze gently, and chop coarsely. Discard water and set mushrooms aside.
  • In a large saute pan over medium heat, melt butter with olive oil. Add the shallot and garlic and cook until slightly soft, 2 to 3 minutes.
  • Add the porcini and saute 1 minute. Add the cremini and cook 1 minute more. Turn up heat to medium high and add remaining mushrooms. Season with salt and pepper.
  • Add the chopped rosemary and stir gently until mushrooms are tender, about 5 to 7 minutes. Remove pan from heat and carefully add the cognac (you'll have some flames). Return pan to heat and allow the alcohol to cook off, about 1 minute. Cover and keep warm until ready to serve with Polenta and Gorgonzola.

WHITE BEAN RAGOûT WITH LEMON OIL AND SHIITAKE MUSHROOMS



White Bean Ragoût with Lemon Oil and Shiitake Mushrooms image

Categories     Salad     Bean     Herb     Mushroom     Tomato     Side     Vegetarian     Buffet     Parmesan     Lemon     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 13

2 cups dried Great Northern beans (about 13 ounces)
8 cups water
1 onion, cut into 8 wedges
3 bay leaves
1/2 cup extra-virgin olive oil
12 1/4-inch-thick lemon slices
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh thyme or 1 tablespoon dried
3 tablespoons chopped chives or green onions
3 tablespoons fresh lemon juice
2 cups chopped seeded tomatoes
1/2 cup grated Parmesan cheese (about 1 1/2 ounces)

Steps:

  • Place beans in large pot. Add enough cold water to cover beans by 3 inches; let stand overnight. Drain.
  • Return beans to same pot. Add 8 cups water; onion and bay leaves. Bring to boil. Reduce heat; cover and simmer until beans are tender, stirring occasionally, about 1 hour. Reserve 1 cup cooking liquid. Drain beans; transfer to baking pan. Discard onion and bay leaves.
  • Meanwhile, combine oil and lemon slices in heavy medium saucepan. Simmer over low heat until lemon slices are translucent, about 5 minutes. Let cool uncovered 30 minutes. Strain lemon oil into bowl. Transfer 4 lemon slices to plate; cut in half and reserve (discard remaining lemon slices). (Beans, cooking liquid, lemon oil and lemons can be prepared 1 day ahead. Chill separately.)
  • Heat 4 tablespoons lemon oil in heavy large pot over medium-high heat. Add mushrooms and sauté until brown and tender, about 5 minutes. Add beans, 1 cup reserved cooking liquid, remaining lemon oil, herbs and lemon juice to mushrooms. Simmer over medium heat 5 minutes to blend flavors. Cool completely.
  • Stir chopped tomatoes and grated Parmesan cheese into bean mixture season to taste with salt and pepper. Spoon bean mixture onto platter. Garnish with halved lemon slices.

ROAST CHICKEN WITH WHITE BEAN AND MUSHROOM RAGOUT



Roast Chicken With White Bean and Mushroom Ragout image

Make and share this Roast Chicken With White Bean and Mushroom Ragout recipe from Food.com.

Provided by Gaelige Coinnaigh

Categories     Chicken Breast

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 14

4 chicken breasts, bone-in with skin
1 cup white navy beans, presoaked (overnight is best)
1 small yellow onion, peeled and cut in 1/4 in. dice
2 large carrots, peeled and cut into 1 inch dice
12 white pearl onions, peeled
4 garlic cloves, crushed
12 button mushrooms, washed
2 bay leaves
3 sprigs fresh thyme
3 sprigs fresh rosemary
8 cups low sodium chicken broth
1/2 cup canola oil
2 tablespoons butter
salt and pepper

Steps:

  • 1. Preheat oven to 400°F In skillet over medium heat, heat 1/4 cup of oil. Season the chicken well, on both sides, w/ salt n' pepper and place in pan skin down. Brown evenly and turn over and sear flesh side. Place skillet in oven and cook chicken until done (about 12 to 14 minutes). Set aside and keep warm.
  • For White Bean Ragout:
  • Strain water from presoaked beans. In a medium pot, add beans, crushed garlic, 1 sprig of rosemary, 1 sprig of thyme, bay leaf and chicken broth. Bring to a boil, reduce to a simmer and cook until beans are almost tender, about 20 minutes. Add the onion, carrots and mushrooms and cook until veggies are tender, about 15 to 20 minutes. When veggies and beans are tender, remove from heat. Strain off cooking liquid and reserve it.
  • To finish, take 4 cups of the liquid and place in small pot, whisk in 2 Tbsp of butter and season with salt n' pepper. Finely chop remaining 2 sprigs of rosemary and 2 sprigs of thyme, and add the chopped herbs to cooking liquid.
  • In 4 large bowls add 1/2 cup of cooking liquid in each bowl. Place a small amount of the bean and mushroom mixture in the center of the bowl. Finally, place the chicken breast atop the white bean mixture.

Nutrition Facts : Calories 785.5, Fat 49.9, SaturatedFat 10.4, Cholesterol 108.1, Sodium 416.5, Carbohydrate 41.8, Fiber 8.8, Sugar 10.9, Protein 46.8

MUSHROOM, WHITE BEAN AND LEEK RAGOûT



Mushroom, White Bean and Leek Ragoût image

Make and share this Mushroom, White Bean and Leek Ragoût recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 tablespoons garlic oil, divided
1 lb button mushroom, halved
1 medium leek, white and pale green parts chopped (about 1/2 cup)
2 (15 ounce) cans cannellini beans, rinsed and drained
1/2 cup low sodium vegetable broth
2 garlic cloves, minced (about 2 tsp.)
2 teaspoons chopped fresh thyme
1 slice whole grain bread
1/4 cup chopped fresh parsley

Steps:

  • Heat 1 1/2 teaspoons oil in skillet over medium-high heat.
  • Sauté mushrooms and leek 10 minutes, or until soft and golden. Stir in beans, broth, garlic and thyme, and cook 5 minutes.
  • Season with salt and pepper.
  • Pulse bread in food processor until crumbs form.
  • Heat remaining 1 Tbs. oil in skillet over medium-low heat. Add breadcrumbs and sauté 8 minutes, or until crispy. Season with salt and pepper.
  • Stir parsley into bean mixture. Spoon into bowls and top with breadcrumbs.

Nutrition Facts : Calories 355.4, Fat 1.5, SaturatedFat 0.3, Sodium 62.2, Carbohydrate 64.3, Fiber 15.6, Sugar 4, Protein 25.4

Tips:

  • Soak the beans overnight: This will help to soften them and reduce the cooking time.
  • Use a variety of mushrooms: This will add depth of flavor to the ragout.
  • Don't be afraid to add other vegetables: Such as carrots, celery, or zucchini.
  • Season to taste: Add salt, pepper, and other herbs and spices to your liking.
  • Serve over your favorite pasta or grain: Such as rice, quinoa, or polenta.

Conclusion:

White bean and mushroom ragout is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is easy to make and can be tailored to your own taste. With its hearty flavor and satisfying texture, this ragout is sure to become a family favorite.

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