White Bean & Mushroom Ragout

• 1 1/2 tablespoons olive oil
• 1 1/2 cups finely chopped onions
• 2 garlic cloves, minced
• 1 teaspoon dried thyme, rosemary, or sage
• 1 teaspoon ground fennel seeds (optional)
• 10 ounces moonlight or cremini mushrooms
• 1/4 cup dry red or white wine
• 1 15-ounce can of cannellini beans, drained
• 1 28-ounce can of diced tomatoes
• 1/2 cup chopped fresh parsley or basil
• Salt and pepper
• Polenta (page 184)
• Grated Parmesan cheese (optional)

1. In a saucepan on medium heat, warm the oil and add the onions, garlic, herbs, and fennel.
2. Sprinkle lightly with salt, cover, and cook, stirring occasionally, for 8 to 10 minutes, until the onions are softened and starting to brown.
3. While the onions cook, rinse and quarter the mushrooms (about 3 cups).
4. When the onions are soft, stir in the mushrooms and wine, cover, and simmer for 5 minutes.
5. Stir in the beans, tomatoes, and parsley, cover, and bring to a simmer.
6. Cook for about 10 minutes, until hot and juicy, stirring occasionally.
7. Add salt and pepper to taste.
8. While the ragout simmers, prepare the Polenta.
9. Serve the ragout on the Polenta and sprinkle with cheese if you like.
10. You could serve the ragout on orzo or any small pasta or in a bowl with plenty of crusty bread.
11. A crisp green salad is a welcome counterpoint to the soft ragout and polenta.
12. How about one of the easy Fruit & Cheese Plates (page 260) for dessert?

olive oil, onions, garlic, thyme, ground fennel seeds, cremini mushrooms, dry red, beans, tomatoes, parsley, salt, polenta, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/white-bean-mushroom-ragout-377095 (may not work)