Mushroom Ragout

Mushroom Ragout
Photo by Jim Henkens


  • 3 tablespoons sherry vinegar
  • 2 sprigs flat-leaf parsley, plus 1/2 cup chopped leaves
  • ½ pound dried cannellini or small lima beans
  • 2 sprigs thyme
  • 1 whole carrot
  • 4 whole garlic cloves, plus 3 chopped cloves
  • 1 whole celery stalk
  • + 6 more ingredients
    • About 1 tsp. salt
    • 3 tablespoons olive oil, divided
    • 1 peeled halved onion, plus 1 chopped onion
    • Freshly ground black pepper
    • 6 black peppercorns
    • 2 ½ pounds wild mushrooms, trimmed, cleaned, and cut into large bite-size pieces

1. Put cannellini beans in a medium pot, cover with water, and bring to a boil. Cover and turn off heat. Let sit 1 hour.2. Drain beans, then return to pot and add carrot, celery, halved onion, whole garlic cloves, parsley sprigs, thyme, and peppercorns. Cover with water by 1 in. and bring to a bo...

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