Roasted Mushroom Ragout With Cannellini Beans And Artichoke Hearts

• 2 tablespoons olive oil, plus more for finishing the dish
• 1/2 small yellow onion, finely chopped (yielding about 1/2 cup)
• 2 small garlic cloves, minced
• 1/4 teaspoon red pepper flakes, or to taste
• one 14 1/2-ounce diced tomatoes (fire-roasted works well here)
• 12 large button or crimini mushrooms, cleaned, trimmed, and sliced 1/4-inch thick (yielding 4 to 5 cups)
• 2 cups cooked cannellini beans (or one 15-ounce can, drained and rinsed)
• one 10- to 15-ounce jar of artichoke hearts, drained and roughly chopped
• finely grated zest from 1 small lemon
• Kosher salt, to taste
• about 6 thin slices/rounds of pancetta (optional)
• Red wine or sherry vinegar, to taste

1. Preheat the oven to 425 degrees F.
2. In a large saute pan or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until beginning to soften, about 3 to 4 minutes. Add garlic and red pepper flakes, and cook another 1 to 2 minutes. Add tomatoes with their juices, plus a pinch of salt, and bring to a simmer. Lower the heat and simmer about 5 to 10 minutes, or until the sauce has slightly thickened. Season with salt to taste.
3. To the tomato sauce, add mushrooms, cannellinni beans, artichoke hearts, and lemon zest. It will seem like a lot of mushrooms but they'll cook down considerably. Stir to combine, and smooth the top with the back of a spoon or spatula. Lay the rounds of pancetta over the vegetables in a single layer (if using).
4. Roast in the oven until the sauce has thickened and vegetables have browned, about 25 to 30 minutes. If using pancetta, it should be crispy in this amount of time. Season with salt, to taste. Taste again, and add a small amount of vinegar if some acidity is needed.

olive oil, yellow onion, garlic, red pepper, tomatoes, button, beans, hearts, lemon, kosher salt, pancetta, red wine

Taken from food52.com/recipes/11144-roasted-mushroom-ragout-with-cannellini-beans-and-artichoke-hearts (may not work)