Mushroom, Tomato & Basil Ragout Recipe On English Muffin
This satisfying dish features a hearty mix of tender mushrooms, juicy tomatoes, and creamy cannellini beans, all sautéed to perfection with fragrant balsamic vinegar and fresh basil. Served over crispy whole wheat English muffins, it makes for a flavorful and filling meal that's sure to please your taste buds.
— Constant Cookbook
Ingredients
- 2 tsp olive oil, divided
- 1 shallot, minced
- 8 oz. crimini (Baby Bella) mushrooms, sliced
- 1 medium tomato, chopped
- 1 cup cannellini beans, drained and rinsed
- 1 tbsp plus 2 tsp balsamic vinegar
- 1/4 tsp pepper
- 1/8 tsp salt
- 4 basil leaves, thinly sliced
- 1 whole wheat English muffin, split
Instructions
- Heat 1 teaspoon olive oil in a large nonstick skillet set over medium heat. Add the shallots and cook until the shallots are just tender, about 2 minutes.
- Add the remaining 1 teaspoon olive oil, then stir in the mushrooms and tomatoes. Cook until the vegetables are starting to soften, about 2 minutes.
- Add the cannellini beans and cook for additional 4 minutes.
- Stir in the balsamic vinegar, pepper, salt and basil.
- Toast English muffin halves and transfer to 2 plates. Top each English muffin half with 1 cup of the mushroom ragout. Serve.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Serving Size: 1 Cup Ragout + 1/2 English Muffin
- Calories: 246.4 kcal
- Carbohydrate Content: 39.3 g
- Protein Content: 13.9 g
- Fat Content: 5.1 g
- Saturated Fat Content: 0.7 g
- Sodium Content: 537.9 mg
- Fiber Content: 10.8 g
- Sugar Content: 4.7 g
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