Roasted Mushroom Ragout with Cannellini Beans and Artichoke Hearts

Ingredients

• Olive oil

  2 tbsp or 27g

• Onion

  raw

  1 small or 70g

• Garlic

  raw

  2 cloves, minced or 6g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Fire Roasted Diced Tomatoes, canned

  Hunt's

  14 ½ oz or 411g

• White mushrooms

  raw

  1 lb or 453g

• Bush's Best Reduced Sodium Cannellini Beans

  Bushs Best

  3 ½ servings or 455g

• Artichoke Hearts, Quarters

  Canned artichoke hearts, without liquid - Kroger

  1 can or 398g

• Oregano

  dried

  1 tbsp, leaves or 3g

• Lemon zest

  1 tsp or 2g

• Salt

  table

  1 dash or 0.4g

• Citterio Premium Pancetta

  Freshdirect

  4 oz or 110g

• Red wine vinegar

  1 tbsp or 15g

• Egg

  whole

  4 large or 200g

• Basil

  ½ cup leaves, whole or 12g

Directions

1. Preheat the oven to 425 degrees F.
2. In a large saute pan or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until beginning to soften, about 3 to 4 minutes. Add garlic and red pepper flakes, and cook another 1 to 2 minutes. Add tomatoes with their juices, plus a pinch of salt, and bring to a simmer. Lower the heat and simmer about 5 to 10 minutes, or until the sauce has slightly thickened. Season with salt to taste.
3. To the tomato sauce, add mushrooms, cannellinni beans, artichoke hearts, oregano, and lemon zest. It will seem like a lot of mushrooms but they'll cook down considerably. Stir to combine, and smooth the top with the back of a spoon or spatula. Lay the rounds of pancetta over the vegetables in a single layer (if using).
4. Roast in the oven until the sauce has thickened and vegetables have browned, about 25 to 30 minutes. If using pancetta, it should be crispy in this amount of time. Season with salt, to taste. Taste again, and add basil leaves plus a small amount of vinegar if some acidity is needed. Serve with fried/poached/soft-boiled egg on top.
5. Recipe by: EmilyC (source: https://food52.com/recipes/11144-roasted-mushroom-ragout-with-cannellini-beans-and-artichoke-hearts)