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July 21, 2007
Mushroom, White Bean, and Summer Squash Ragout
This recipe is a riff on the Mushroom and White Bean Ragout with Truffle Oil that I blogged a few months ago. It was inspired by my coming across some itty-bitty bite-sized baby pattypan squash at Whole Foods, and by having ~3/4 lb. of shiitake mushrooms in the fridge that really needed to be used up.
It was very tasty, and this time Mr. Spaceling ate all his mushrooms instead of picking them out. (Perhaps Mr. Spaceling like shiitake mushrooms better than crimini mushrooms? Maybe it's the magic of parmeggiano reggiano cheese? I dunno. Further experimentation warranted.)
Ingredients
- 1 tbsp. olive oil
- 2 medium leeks, chopped
- 4-5 cloves garlic, minced
- 1-2 tbsp. fresh sage leaves, chopped (I didn't really measure the sage. Use what seems good to you.)
- ~3/4 lb. shiitake mushrooms, stems removed, caps sliced
- 6-8 oz. bite-sized baby pattypan squash (or use the same amount of larger squash or zucchini, cut into bite-sized chunks
- 2/3 cup of water or vegetable broth
- 2 cans cannelini beans, rinsed and drained
- white truffle oil
- grated parmeggiano reggiano cheese
The Steps
- Heat the olive oil in a deep skillet over medium high heat, and add the leeks. Saute for a few minutes until they start to get soft.
- Add the garlic, sage, and mushrooms. Cook, stirring, until the mushrooms are just starting to look cooked through, 6-8 minutes.
- Add the water or broth, and then arrange the squash in an even layer on top of the mushroom/leek mixture. Cover the skillet and let the squash steam until tender, about 5 minutes.
- Add the cannelini beans, stir everything together, and cook for just a couple of minutes to heat through and blend the flavors.
- Ladle the mixture into bowls. Drizzle each serving with a bit (~1/2 tsp. or to taste) of white truffle oil, and top with a sprinkling of grated cheese.
Makes about 4 servings.
Posted by spaceling at July 21, 2007 05:26 PM
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