Ragout of Green Beans, Shiitake Mushrooms, and Vine-
¼ cup extra-virgin olive oil
2 medium onions
2 finely chopped garlic cloves
1-2 cups shiitake mushrooms, sliced
2 lbs vine-ripened tomatoes, cored and coarsely chopped
¾ lbs fresh green beans --haricots verts would be great!
¼ cup vegetable or mushroom broth
¾ tsp coarsely chopped fresh oregano
Salt and freshly ground pepper to taste
juice of half a medium lemon, about 1½ tablespoons
Heat oil in deep skillet with lid or medium stockpot. Cook shallots (onions) and garlic until
soft, about 15 minutes, adding mushrooms after 1-2 minutes. Add tomatoes, green beans,
broth, seasonings. Bring to brisk simmer over medium-high heat. Cover, reduce to simmer
and cook until vegetables are tender, but not mushy. Remove cover, add lemon, correct
seasonings, and serve warm.
I cooked the beans separately, but only until just the other side of crisp, then stopped the
cooking by plunging them into an ice bath. Bagged the beans and the ragout mixture
separately, including the pan liquids with the ragout. When ready to use, I spread the beans
in a shallow microwaveable dish, spooned the rest of the dish down the middle of the beans
Adapted by Lillian Waugh fromThe Mediterranean Vegan Kitchen, by Donna Klein.
Submitted by Lillian Waugh.