YOUR SOLIN GENERATED RECIPE
Hearty Mushroom Ragu with Herb-Roasted Vegetables
Savor the rich, earthy flavors of a mushroom-based ragu paired with a medley of herb-roasted vegetables. This dish is a comforting, nutrient-dense meal that blends tender mushrooms, white beans, lentils, and fresh vegetables, all infused with aromatic garlic and herbs, creating a satisfying balance perfect for any time of day.
INGREDIENTS
200g Cremini Mushrooms
0.75 cup White Beans (Cannellini)
1 medium Zucchini
1 medium Carrot
1 medium Red Bell Pepper
1 cup Diced Tomatoes
0.5 cup Cooked Lentils
1 Small Onion
2 cloves Garlic
1 tbsp Extra Virgin Olive Oil
1 tbsp Mixed Fresh Herbs (Thyme, Rosemary)
PREPARATION
Preheat the oven to 400°F.
Clean and slice the cremini mushrooms. Dice the red bell pepper, zucchini, carrot, and small onion. Mince the garlic.
On a baking sheet, toss the zucchini and carrot with half the olive oil and mixed fresh herbs. Roast in the oven for about 20-25 minutes until tender and lightly caramelized.
Meanwhile, in a medium skillet, heat the remaining olive oil over medium heat. Sauté the diced onion and minced garlic until soft and fragrant.
Add the sliced mushrooms to the skillet and cook until they begin to release their moisture and soften, about 5-7 minutes.
Stir in the diced tomatoes, white beans, and cooked lentils. Allow the mixture to simmer for 8-10 minutes to let the flavors meld, stirring occasionally. Season with additional salt and pepper to taste if desired.
Once the vegetables are roasted and the ragu is thickened to your liking, serve the mushroom ragu over a bed of herb-roasted vegetables.
Garnish with a sprinkle of fresh herbs and enjoy your hearty, flavorful meal.