Mushroom Ragout is a dish that I had always overlooked until recently. This is full of amazing flavours and a subtle yet present aroma that fills the house. I have served this with homemade pasta for an amazingly filling main dish. Also it accompanies red meats such as beef, and lamb as a side dish. Whether it be Swedish Meatballs Roasted Fillet of Beef with Wholegrain Mustard or Rib Beef Roasted they work so well. These are just a few of the menus I have tried. When you want a filling side dish or pasta sauce then Mushroom Ragout has to be on the list.
- In a large skillet over medium heat, heat oil until hot.
- Add mushrooms, onions, Italian seasoning and salt; cook until tender, stirring occasionally, about 12 minutes.
- Add stewed tomatoes and white beans to skillet, heat through, stir in 1/4 cup of parmesan cheese and serve over pasta.
- Sprinkle the remaning cheese over the top of the dish.