Mushroom Tomato Bean Ragout Recipe On English Muffin

MUSHROOM, TOMATO & BEAN RAGOUT RECIPE ON ENGLISH MUFFIN

Steps:

• Heat 1 teaspoon olive oil in a large nonstick skillet set over medium heat. Add the shallots and cook until the shallots are just tender, about 2 minutes.
• Add the remaining 1 teaspoon olive oil, then stir in the mushrooms and tomatoes. Cook until the vegetables are starting to soften, about 2 minutes.
• Add the cannellini beans and cook for additional 4 minutes.
• Stir in the balsamic vinegar, pepper, salt and basil.
• Toast English muffin halves and transfer to 2 plates. Top each English muffin half with 1 cup of the mushroom ragout. Serve.

MUSHROOM RAGOUT

Steps:

• In a small bowl, soak the dried mushrooms in 1/4 cup of hot water for 30 minutes. Remove the mushrooms from the soaking liquid and coarsely chop. Strain and reserve the liquid.
• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the carrots, celery, and shallots, and cook until softened, about 5 minutes. Add the garlic, porcini, rosemary, and cook for 2 minutes more. Add the tomato paste and cook, stirring, for 2 minutes. Add the wine and the reserved mushroom liquid and simmer until the liquid is reduced by about half. Add the tomatoes and a 1/2 teaspoon of the salt. Bring to a simmer, cover, and cook over medium-low heat for 20 minutes. In a large skillet, heat the remaining 1 tablespoon of oil and butter over high heat. When the foam begins to subside, add the mushrooms. Lower the heat to medium-high and cook, stirring occasionally, until golden, about 5 minutes. Add the remaining 1/2 teaspoon salt and season with pepper to taste. Add the mushrooms to the tomato sauce and simmer for 5 minutes. Serve as is, or with pasta, polenta, or toasted bread.