Mushroom, Arugula & White Bean Ragout

Name: Mushroom, Arugula & White Bean Ragout
Ingredients: 1 pound portabella (sliced); 1 pound shiitake mashrooms (sliced); 1 cup arugula (sliced); 2 cups white beans (cooked with out salt); 1/2 cup red wine; 2 ounce shallots (sliced); 1/4 cup garlic (sliced); 2 tablespoons fresh rosemary (picked & chopped); 2 tablespoons fresh basil (chiffonaide); 1/4 cup vegetable stock; 8 ounces tomato sauce; 2 teaspoons soy sauce, low sodium

Written by Pritikin Chefs

0.6 min read

Mushroom, Arugula & White Bean Ragout

Course: Lunch, Side Dish

Cuisine: American, Italian, Vegetarian

Yield: people

Materials

1 pound portabella sliced
1 pound shiitake mashrooms sliced
1 cup arugula sliced
2 cups white beans cooked with out salt
1/2 cup red wine
2 ounce shallots sliced
1/4 cup garlic sliced
2 tablespoons fresh rosemary picked & chopped
2 tablespoons fresh basil chiffonaide
1/4 cup vegetable stock
8 ounces tomato sauce
2 teaspoons soy sauce, low sodium

Instructions

In a very hot skillet saute mushrooms until start to brown.
Add rosemary, shallot & garlic.
When garlic starts to brown add beans & wine.
Reduce wine until almost evaporated.
Add Stock, tomato sauce & soy.
Cook until boiling.
Add arugula & basil.
Serve hot

recipe