Beans and mushrooms are a great combo and quintessentially Italian. Experiment with different varieties and colors of beans.

　　

Ingredients

serves 4

　　1 1/2 tablespoons olive oil

　　1 1/2 cups finely chopped onions

　　2 garlic cloves, minced

　　1 teaspoon dried thyme, rosemary, or sage

　　1 teaspoon ground fennel seeds (optional)

　　10 ounces moonlight or cremini mushrooms

　　1/4 cup dry red or white wine

　　1 15-ounce can of cannellini beans, drained

　　1 28-ounce can of diced tomatoes

　　1/2 cup chopped fresh parsley or basil

　　Salt and pepper

　　Polenta (page 184)

　　Grated Parmesan cheese (optional)

　　

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?

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.