Mushroom Ragout

Mushroom Ragout Recipe
Jim Henkens; Karen Shinto

At Tilth, Maria Hines smokes the mushrooms for her vegetarian ragout (stew). We like the earthy flavor of plain mushrooms just as much. Prep and Cook Time: 3 hours, including soaking time. Notes: You can make the recipe through step 2 a day ahead. Cover beans and chill in the cooking liquid. Before proceeding with step 3, drain beans, reserving liquid.


Makes 10 to 12 servings

Recipe from


Nutritional Information

Calories 128
Caloriesfromfat 26 %
Protein 6.6 g
Fat 3.7 g
Satfat 0.5 g
Carbohydrate 19 g
Fiber 3.7 g
Sodium 200 mg
Cholesterol 0.0 mg


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


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 boil. Reduce heat to maintain a steady simmer and cook until beans are tender, 1 to 1 1/2 hours. Discard vegetables and herbs and let beans cool. Drain, reserving liquid, and set liquid and beans aside.

3. Put 1 tbsp. olive oil, mushrooms, and 1 tsp. salt in a large (not nonstick) frying pan over high heat. Cook, stirring, until mushrooms stop giving off liquid and start to brown. Transfer to a large bowl.

4. In same frying pan over medium-high heat, add remaining 2 tbsp. olive oil and chopped onion. Cook until onion is soft, 3 minutes. Add chopped garlic and cook, stirring, until fragrant, about 1 minute. Add vinegar and cook, scraping up any brown bits, until pan is almost dry. Return mushrooms to pan along with reserved beans and 1/4 cup reserved bean-cooking liquid. Cook, stirring, until well combined and hot. Stir in chopped parsley and salt and pepper to taste. Serve hot or warm.

Note: Nutritional analysis is per serving.