Mushroom, Tomato, and White Bean Ragout Recipe

• 2 pounds portobello mushrooms
• 2 Tbsp olive oil
• 3 leeks, white and light green sections only, finely chopped
• 1 14.5oz can diced tomatoes with juice
• 1 Tbsp finely chopped fresh tarragon or 1 tsp dried
• Seasoning salt to taste
• Fresh black pepper to taste
• 1 Tbsp balsamic vinegar
• 2 Tbsp heavy cream or creme fraiche
• 1 cup cooked cannelini beans, drained and rinsed

1. Dig out and discard the dark brown gills of the mushrooms, chop the rest, and set aside.
2. In a large skillet, heat oil over med-high.
3. Saute leeks for about 5 minutes till softened and lightly browned.
4. Add the mushrooms and stir.
5. Cook for 4-5 minutes.
6. Add the tomatoes and tarragon.
7. Simmer until the mixture is thickened and browned, about 5 minutes.
8. Stir with a wooden spoon, breaking up the tomato pieces.
9. Add seasoning salt, pepper, and vinegar.
10. Bring to a boil.
11. Reduce to medium heat and stir in the cream and beans.
12. Heat for 1 minute.
13. Taste and adjust seasonings.
14. Note: You can prepare ahead and reheat gently.
15. Basil, sage or marjoram works in place of tarragon.

portobello mushrooms, olive oil, leeks, tomatoes, tarragon, salt, fresh black pepper, balsamic vinegar, heavy cream, cannelini beans

Taken from cookeatshare.com/recipes/mushroom-tomato-and-white-bean-ragout-740 (may not work)