Title: White Bean and Mushroom Ragout-Martha Stewart Living
Categories: Vegetables, Sides, Soup/stews
Yield: 4 Servings

1/2 lb Assorted wild mushrooms,
-such as chanterelles
-and cremini
1 tb Olive oil
2 Cloves garlic, peeled
-and thinly sliced
Salt & freshly ground pepper
1/2 c White wine
1 cn (16-oz) cannellini beans,
-drained and rinsed
1/4 c Water

1. Carefully brush mushrooms with a mushroom brush or towel to remove dirt.
Cut larger mushrooms in half or into 1/2-inch slices; keep smaller
mushrooms whole.

2. In a large skillet, heat olive oil over medium heat. Add mushrooms,
garlic, and salt and pepper to taste. Cook for 3 minutes, until mushrooms
are lightly browned. Add wine, beans, and water; cook for 3 minutes more,
until mushrooms are soft and beans are heated through, Adjust seasonings
and keep warm until ready to serve.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Posted to MM-Recipes Digest V4 #037 by John Merkel on
Feb 4, 1997.