Mushroom Tomato And Basil Ragout Recipes

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MUSHROOM, TOMATO & BEAN RAGOUT RECIPE ON ENGLISH MUFFIN



Mushroom, Tomato & Bean Ragout Recipe On English Muffin image

Whip up this flavorful Mushroom, Tomato and Basil Ragout Recipe, and ladle it over a toasted English muffin for a healthy and easy vegan meal. 246 calories and 4 Weight Watchers Freestyle SP

Provided by Dara Michalski | Cookin' Canuck

Categories     Entrees

Time 20m

Number Of Ingredients 10

2 teaspoons olive oil (divided)
1 shallot (minced)
8 ounces crimini Baby Bella mushrooms, (sliced)
1 medium tomato (chopped)
1 cup cannellini beans (drained and rinsed)
1 tablespoon + 2 teaspoons balsamic vinegar
1/4 teaspoon pepper
1/8 teaspoon salt
4 basil leaves (thinly sliced)
1 whole wheat English muffin (split)

Steps:

  • 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.

Nutrition Facts : ServingSize 1 Cup Ragout + 1/2 English Muffin, Calories 246.4 kcal, Carbohydrate 39.3 g, Protein 13.9 g, Fat 5.1 g, SaturatedFat 0.7 g, Sodium 537.9 mg, Fiber 10.8 g, Sugar 4.7 g

MUSHROOM, TOMATO, AND BASIL RAGOUT



Mushroom, Tomato, and Basil Ragout image

This pasta dish is so good, I just love it with the little bit of spice in it, not too hot, just palate friendly!!

Provided by Chef mariajane

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 leek
2 tablespoons olive oil
3 garlic cloves, minced
1 lb mushroom, halved
1 (14 ounce) can italian flavored tomatoes
1 cup water
2/3 cup orzo pasta
1/2 cup fresh basil leaf, thinly sliced
grated parmesan cheese (to garnish)
salt and pepper

Steps:

  • Slice off and discard dark-green top and root of leek. Cut in half lengthwise, and rinse under cold water to remove any grit; thinly slice.
  • In a large, deep skillet or saucepan, heat oil over medium heat. Add leek and garlic and cook, stirring constantly, for 3-4 minutes or until leek begins to soften.
  • Add mushrooms and cook, stirring frequently, for 2-3 minutes. Stir in tomatoes, breaking up with a spoon, add water and orzo.
  • Bring to a boil and cook, stirring occasionally for 12-15 minutes or until orzo is tender and mixture has thickened. Remove from heat and stir in basil. Pass cheese to sprinkle on top if desired. Add salt and pepper to taste.

Nutrition Facts : Calories 225, Fat 7.9, SaturatedFat 1.1, Sodium 18.4, Carbohydrate 32.7, Fiber 3.9, Sugar 5.9, Protein 8.7

FRIED TOMATO, ONION, AND MUSHROOM RAGOUT



Fried Tomato, Onion, and Mushroom Ragout image

When I was growing up, my mother used to make a simple dish of fried tomatoes and onions that we would soak up with buttered bread. This is an updated version to which I have added mushrooms and fresh basil. My daughter loves this over whole wheat penne pasta and topped with Parmesan cheese.

Provided by Cathy Wiechert

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 40m

Yield 4

Number Of Ingredients 6

2 tablespoons olive oil
1 cup chopped onion
4 tomatoes, cut into wedges
2 cups sliced white mushrooms
¼ cup chopped fresh basil
salt and black pepper to taste

Steps:

  • Heat the olive oil in a large skillet over medium heat, and cook and stir the onion for about 5 minutes, until translucent. Add the tomato wedges and mushrooms, and simmer, stirring occasionally, for about 20 minutes, until the tomatoes and mushrooms are cooked through and the sauce is reduced and thickened.
  • Sprinkle on the basil, salt and pepper, and stir to combine.

Nutrition Facts : Calories 106.1 calories, Carbohydrate 9.8 g, Fat 7.2 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 9.7 mg, Sugar 5.5 g

MUSHROOM AND TOMATO RAGOUT WITH RISONI



Mushroom and Tomato Ragout With Risoni image

Make and share this Mushroom and Tomato Ragout With Risoni recipe from Food.com.

Provided by Wendys Kitchen

Categories     One Dish Meal

Time 32m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 leek, trimmed, halved lengthways washed & finely sliced
2 garlic cloves, crushed
500 g button mushrooms, halved
800 g Italian tomatoes, chopped
1 cup water
2/3 cup dried risoni pasta
1/2 cup fresh basil leaf
salt & ground black pepper, to taste

Steps:

  • Heat the oil in a large frying pan over medium heat. Add the leek &.
  • garlic & cook, stirring constantly, for 3-4 minutes or until the leek.
  • is soft.
  • Add the mushrooms & cook, stirring frequently, for 2-3 minutes or.
  • until the mushrooms are just tender.
  • Stir in the tomatoes, water & risoni. Reduce the heat to mediumlow.
  • & simmer, stirring occasionally, for 12-15 minutes or until the.
  • risoni is tender.
  • Remove from heat & stir in the basil. Season with salt & pepper.
  • Serve with sliced crusty bread.

Nutrition Facts : Calories 189.7, Fat 7.8, SaturatedFat 1.1, Sodium 21.4, Carbohydrate 26.2, Fiber 4.4, Sugar 7.9, Protein 7

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