I am always looking for substantial vegetarian dishes that can serve a both a main and a side. My mom and my sister are vegans and vegetarians, and so while many of my dinners do include meat of some sort (my boys and husband are decidedly NOT vegetarians) I want them to feel like they aren’t just eating side dishes as a meal, but rather getting something with substance to anchor the plate. This white bean ragout, lush with mushrooms and tomatoes, is one of those perfect main course meets side dish recipes.

This vegetarian dish may not win any beauty pageants but if you are a mushroom lover, than this recipe might become a new favorite. It’s a great dish to remember during the holidays when you need a meat free option (also see dozens more vegan recipes for Thanksgiving and the holidays!).

Serve this over rice or polenta or pasta. And this also would be a terrific side alongside a steak or piece of roasted or grilled salmon, or some chicken. Or maybe even heaped on a burger.

A ragout is basically just another name for stew, and usually (like most stews) it has meat involved, but I am using the word loosely here.

Fresh vs. Dried Mushrooms

You can use fresh or dried mushrooms in this recipe. You’ll notice that this calls for either 2 pounds of fresh mushrooms, or 6 ounces of dried, and that may seem like a very big difference in weight. It is a very big difference in weight.

Mushrooms are actually made up of mostly water, so when mushrooms are dried they end up being extremely light, and get bulkier and heavier when they are reconstituted in water. You can use any mushrooms you like, from button mushrooms (cheap and accessible) to any type of wild mushrooms, or a mix.

Cooking with Dried Mushrooms

They may look like little unappealing shriveled up nuggets, but dried mushrooms are quite simply mushrooms that are dehydrated, or dried. As they dry, the flavor of dried mushrooms becomes concentrated and intense. When they are rehydrated they have a meatier texture than fresh. 

Unlike fresh mushrooms, dried mushrooms do not need to be refrigerated, and they have a longer shelf life and richer flavor, making them an ideal pantry ingredient.

There are many varieties of dried mushrooms, the most common being shiitakes, porcini, morels, and chanterelles. Sometimes dried mushrooms come in a mix. Shiitake and porcini tend to be more affordably priced while morels and chanterelles are pricier. They are available year round.

In general, dried mushrooms are brown and dark tan in color, with some varieties being a dark or light cream color. Often, dried mushrooms have their stem intact. Look for the containers or packages that have nice, intact mushrooms and are not crushed. There should be no signs of moisture or mold as that indicates they were not preserved well.

Dried mushrooms can then be used in almost all ways as fresh mushrooms can but add extra flavor and a more substantial texture. Always start by giving dried mushrooms a good soak in hot water to rehydrate and clean them.

Variations

• Instead of the tarragon you could use basil, sage, thyme, parsley, whatever fresh or dried herbs are in your arsenal at the moment. Flexibility is always the name of the game.

• This could easily be a vegan main course, if you skip the small amount of optional cream.

• Any kind of white beans would be perfect here, Navy, Cannellini, whatever you got. I used small White Northern Beans. You could also make this with chickpeas.
• Use stewed tomatoes in place of the canned diced tomatoes.

Mushroom, Tomato and White Bean Ragout: This substantial and satisfying vegetarian dish can serve as a main course, or a side.

What to Serve with Mushroom, Tomato and White Bean Ragout:

• Mashed Yukon and Sweet Potatoes with Sauteed Leeks
• Herb Roasted Fingerling Potatoes
• Salsa Verde Garlic Bread
• Citrus Marinated Salmon with Zesty Sauce
• Strip Steak Diane

Other Stew and Ragout Recipes:

• Butternut Squash and White Bean Ragout
• Moroccan Lamb and Butternut Squash Stew
• Indian Spiced Chicken and Potato Stew
• Provencal Fish Stew
• Instant Pot Mediterranean Lamb Stew