Roasted mushroom ragout with cannellini beans and artichoke hearts
Roast
Roasting
I’m always on the lookout for weeknight meals that are healthy, easy to assemble, and versatile in the way they can be served. Inspiration for this recipe came from Patricia Wells' Vegetable Harvest, a cookbook that I’ve unfairly neglected until recently. I streamlined it to be a one-pot dish that can go from stove to oven to table. You start with a simple tomato sauce cooked on the stovetop; it’s just the right amount to coat the fresh mushrooms, cannellini beans, and artichoke hearts, creating a ragout of sorts. The oven does most of the work here, and the resulting dish is warm, comforting, and full of flavor. The ragout can be served in a number of ways: alongside a crusty baguette and green salad, over soft polenta, or as a bed for a crispy olive oil-fried egg. I’m planning to create a place for it in my weeknight rotation.
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