White Bean and Mushroom Ragout
White Bean and Mushroom Ragout
Chef Laura Rainey
From Fustini's Team Cooking Class, October 2024. Served (and pictured) with Tuscan Herb Crusted Pork Tenderloin.
Ingredients
2 tablespoons Fustini’s Tuscan Herb Olive Oil
8 ounces wild mushrooms, such as cremini or portabella, sliced or quartered
2 garlic cloves, thinly sliced
½ cup dry white wine
¼ cup chicken stock
2 tablespoons Fustini’s Sicilian Lemon Vinegar
1-2 cans white beans (or one-pound cooked white beans)
Salt and pepper to taste
4 cups baby arugula or baby spinach
Directions
To make ragout: Return skillet to the stove over medium high heat, add 1 tablespoon oil. When oil is shimmering, add mushrooms and sauté until mushrooms are lightly golden, about 3-4 minutes. Add garlic and cook for 30 seconds, then add white, broth, vinegar and beans; season with salt and pepper. Simmer until mushrooms are soft and liquid has reduced slightly, about 5 minutes. Remove skillet from heat and fold in arugula or spinach. Taste and adjust seasoning with salt pepper.
Transfer ragout to serving dishes and garnish with a drizzle of the Tuscan Herb Olive Oil. Slice pork tenderloin and fan over the ragout. Serve immediately
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