WHITE BEAN RAGOûT WITH LEMON OIL AND SHIITAKE MUSHROOMS
Categories Salad Bean Herb Mushroom Tomato Side Vegetarian Buffet Parmesan Lemon Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 13
Steps:
- Place beans in large pot. Add enough cold water to cover beans by 3 inches; let stand overnight. Drain.
- Return beans to same pot. Add 8 cups water; onion and bay leaves. Bring to boil. Reduce heat; cover and simmer until beans are tender, stirring occasionally, about 1 hour. Reserve 1 cup cooking liquid. Drain beans; transfer to baking pan. Discard onion and bay leaves.
- Meanwhile, combine oil and lemon slices in heavy medium saucepan. Simmer over low heat until lemon slices are translucent, about 5 minutes. Let cool uncovered 30 minutes. Strain lemon oil into bowl. Transfer 4 lemon slices to plate; cut in half and reserve (discard remaining lemon slices). (Beans, cooking liquid, lemon oil and lemons can be prepared 1 day ahead. Chill separately.)
- Heat 4 tablespoons lemon oil in heavy large pot over medium-high heat. Add mushrooms and sauté until brown and tender, about 5 minutes. Add beans, 1 cup reserved cooking liquid, remaining lemon oil, herbs and lemon juice to mushrooms. Simmer over medium heat 5 minutes to blend flavors. Cool completely.
- Stir chopped tomatoes and grated Parmesan cheese into bean mixture season to taste with salt and pepper. Spoon bean mixture onto platter. Garnish with halved lemon slices.
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Arshad ullah
[email protected]This is the best white bean ragout I've ever had. The lemon oil really makes the dish.
Dwood Aslam
[email protected]I made this ragout for a potluck and it was a huge hit. Everyone loved the unique flavor combination.
Alishia Douglas
[email protected]This ragout is a great way to get your kids to eat their vegetables. The white beans and shiitake mushrooms are hidden in a creamy sauce that they'll love.
ASwayDude
[email protected]I love the simplicity of this dish. It's a great weeknight meal that's both healthy and delicious.
Micromist AJ
[email protected]This ragout is a great way to use up leftover white beans. It's also a great vegetarian main course.
IMMANUEL THE GOVERNOR
[email protected]I wasn't sure about this recipe at first, but I'm so glad I gave it a try. The white beans and shiitake mushrooms were a great combination, and the lemon oil added a nice brightness to the dish.
Racheal Ranny
[email protected]This ragout was easy to make and packed with flavor. I loved the combination of white beans, shiitake mushrooms, and lemon oil.
SetOo Seta
[email protected]This recipe is a keeper! I've made it twice now and it's always a crowd-pleaser. The white beans are creamy and flavorful, and the lemon oil is a perfect finishing touch.
Khizer Baig
[email protected]I made this ragout last night and it was a hit with my family. The shiitake mushrooms added a nice umami flavor and the lemon oil brightened up the dish.
Michael Ayegoro
[email protected]This white bean ragout was a delightful surprise! The combination of flavors and textures was perfect, and the lemon oil added a bright, refreshing touch.