Beans and mushrooms are a great combo and quintessentially Italian. Experiment with different varieties and colors of beans.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a saucepan on medium heat, warm the oil and add the onions, garlic, herbs, and fennel. Sprinkle lightly with salt, cover, and cook, stirring occasionally, for 8 to 10 minutes, until the onions are softened and starting to brown. While the onions cook, rinse and quarter the mushrooms (about 3 cups).
Step 2
When the onions are soft, stir in the mushrooms and wine, cover, and simmer for 5 minutes. Stir in the beans, tomatoes, and parsley, cover, and bring to a simmer. Cook for about 10 minutes, until hot and juicy, stirring occasionally. Add salt and pepper to taste.
Step 3
While the ragout simmers, prepare the Polenta.
Step 4
Serve the ragout on the Polenta and sprinkle with cheese if you like.
Serving & menu ideas
Step 5
You could serve the ragout on orzo or any small pasta or in a bowl with plenty of crusty bread. A crisp green salad is a welcome counterpoint to the soft ragout and polenta. How about one of the easy Fruit & Cheese Plates (page 260) for dessert?
