Vegetarian recipe: Coco bean and mixed mushroom ragoût from Vancouver's Provence Marinaside

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      As summer segues into autumn, here’s a vegetarian version of a French stew to consider making at home.  

      This recipe from Provence Marinaside chef Jean-Francis Quaglia of Vancouver (who was knighted in August by the government of France for his contributions to French cuisine) was originally published in New World Provence: Modern French Cooking for Friends and Family.

      Coco bean and mixed mushroom ragoût

      Yield: 4 servings

      2 tbsp butter
      2 cups mushrooms (such as shiitake, oyster, portobello or chanterelle), sliced
      1⁄4 medium onion, chopped
      2 cloves garlic, minced
      1 sprig fresh thyme
      1 bay leaf
      1⁄4 cup dry white wine
      1⁄2 cup vegetable stock (or chicken stock for non-vegetarian version)
      1 can (398 ml) coco beans, drained and rinsed (see note)

      In a sauté pan on medium-high heat, melt butter.
      Add mushrooms and sauté for about five minutes until browned on one side.
      Add onions, garlic, thyme, and bay leaf and sauté for another two minutes until all the liquid is absorbed.
      Deglaze the pan with white wine and vegetable stock.
      Add coco beans and bring to a simmer for 15 to 20 minutes.
      Remove bay leaf and serve.

      Note: The coco bean is a white bean similar in taste and appearance to the navy bean but smaller. If you can’t find coco beans, white navy beans can be substituted.

      Provence Marinaside's coco bean and mixed mushroom ragoût
      Hamid Attie