Recipe: Portabellas & Cannellini in Tomato Sauce

Here’s a recipe I tried recently that I really enjoyed. I couldn’t get enough of it and even looked forward to the leftovers. What I really liked about it was how simple it was to make and yet how hearty and filling it was. Plus, I’ve been on such a tomato kick lately and using so few ingredients really allowed the tomato flavor to shine through; it wasn’t smothered by more overpowering flavors or more prevalent ingredients as what often happens to tomato sauces when it is used as just a base.

I believe this will be one of the vegan recipes I’ll make while visiting with my parents — though I’m sure my mother will want to “dress it up” a bit for my father and herself.

Recipe: Portabellas & Cannellini in Tomato Sauce

Summary: Serve this over brown rice or a baked potato with a side salad for a delicious lunch or dinner.

Ingredients

6-8 oz. portabella mushrooms, chopped in 1/2 inch pieces
28 oz. canned crushed tomatoes
Dried rosemary to taste
Italian seasoning to taste
28 oz. canned cannellini beans

Instructions

Heat a large non-stick skillet over medium heat, and sauté the mushrooms for 1-2 minutes. When mushrooms begin to exude their juices, add the tomatoes and the seasoning.
Stir and bring to a boil. Cover and simmer over low heat for 15 minutes, stirring occasionally.
Mix in the beans, and simmer over low to medium heat until beans are warmed through, about 5 minutes.
Adjust seasonings and serve over brown rice or baked potatoes.

Quick Notes

Adapted from a recipe by Susan Voisin.

Variations

Susan’s original recipe called for garlic and onions, however, I didn’t have any onions on hand and I forgot the garlic. I thought the dish’s flavor was much “cleaner” due to the lack of both ingredients, which I think add some bitter and tart flavor that can be a little overwhelming in some recipes.

Diet type: Vegan, Vegetarian

Diet (other): Low calorie, Reduced fat

Number of servings (yield): 4-6

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