Mushroom, Tomato, and White Bean Ragout Recipe

• 2 pounds portobello mushrooms
• 2 Tbsp olive oil
• 3 leeks, white and light green sections only, finely chopped
• 1 14.5oz can diced tomatoes with juice
• 1 Tbsp finely chopped fresh tarragon or 1 tsp dried
• Seasoning salt to taste
• Fresh black pepper to taste
• 1 Tbsp balsamic vinegar
• 2 Tbsp heavy cream or creme fraiche
• 1 cup cooked cannelini beans, drained and rinsed

Directions