Recipe: Mushroom and White Bean Ragout

MUSHROOM AND WHITE BEAN RAGOUT

1 1/2 lbs fresh white mushrooms
3 tbsp vegetable oil
1 cup diced onion
1 1/2 tsp Italian seasoning
3/4 tsp salt
14 1/2 oz stewed tomatoes, lightly crushed
16 oz white beans (cannellini), rinsed and drained
1/4 cup Parmesan cheese

If mushrooms are large cut in halves. In a large skillet over medium heat, heat oil until hot. Add mushrooms, onion, Italian seasoning and salt; cook until mushrooms are tender, stirring occasionally, about 6 minutes. Add stewed tomatoes and white beans to skillet; heat through. Stir in Parmesan cheese. Serve over hot steamed rice, or freshly cooked pasta, if desired.
YIELD: 6 Portions