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Grilled Mushroom and Bean Ragout

Recipe Courtesy of Estate Chef Tod Kawachi


1 lb mushrooms, wild or organic varieties
2 C beans, pre-cooked
2 ea tomatoes
1/2 onion
2 tsp garlic, chopped
1/2 C St. Supéry Cabernet Sauvignon
1 C vegetable Stock
1 ea bay Leaf
1 sprig rosemary
2 oz EVO
1 sprig mint, for garnish
1 tsp zaatar Spice


Pre heat grill, thick slice 1” rounds of the onion and tomatoes cut half. Brush lightly with evo, season with salt and pepper. Par grill these over high heat on both sides evenly to develop nice char grill marks then set aside. Trim the mushrooms, brush with evo, season with salt and pepper and grill both sides until browned.

Dice the grilled onions and tomatoes, add to a sauce pot with the garlic, evo over low heat then add red wine and bring to a simmer. Next add the cooked beans, stock, Bay leaf, Rosemary sprig, and mushrooms to cook covered over low heat for 8-10 minutes. Adjust the seasoning to taste and garnish with chopped mint and a generous sprinkle of the Zaatar spice over the top and serve.