Mushroom, Arugula & White Bean Ragout
Yield: 10 people
Materials
- 1 pound portabella sliced
- 1 pound shiitake mashrooms sliced
- 1 cup arugula sliced
- 2 cups white beans cooked with out salt
- 1/2 cup red wine
- 2 ounce shallots sliced
- 1/4 cup garlic sliced
- 2 tablespoons fresh rosemary picked & chopped
- 2 tablespoons fresh basil chiffonaide
- 1/4 cup vegetable stock
- 8 ounces tomato sauce
- 2 teaspoons soy sauce, low sodium
Instructions
- In a very hot skillet saute mushrooms until start to brown.
- Add rosemary, shallot & garlic.
- When garlic starts to brown add beans & wine.
- Reduce wine until almost evaporated.
- Add Stock, tomato sauce & soy.
- Cook until boiling.
- Add arugula & basil.
- Serve hot