Name: Quick Mushroom and White Bean Stew
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 tablespoons olive oil; 1 pound white button mushrooms (sliced (about 5 cups)); 1 cup Chopped onion; 1 teaspoon minced garlic; 3/4 teaspoon dried thyme (crushed); 2 cans (13-3/4 ounces each ready-to-serve vegetable broth); 1 can (14-1/2 ounces stewed tomatoes, cut into bit-sized pieces); 1/4 cup Dry white wine; 2 cans (15 ounces each white (cannellini) beans, drained)

Quick Mushroom and White Bean Stew

Prep Time 10

Cook Time 15

Total Time 25

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Servings

Ingredients

2 tablespoons olive oil
1 pound white button mushrooms sliced (about 5 cups)
1 cup Chopped onion
1 teaspoon minced garlic
3/4 teaspoon dried thyme crushed
2 cans 13-3/4 ounces each ready-to-serve vegetable broth
1 can 14-1/2 ounces stewed tomatoes, cut into bit-sized pieces
1/4 cup Dry white wine
2 cans 15 ounces each white (cannellini) beans, drained

Instructions

Preparation

1 n a Dutch oven or large saucepot, heat oil until hot.2 Add mushrooms, onion, garlic and thyme; cook and stir until onion is very tender and mushrooms are slightly golden, about 7 minutes.3 Add chicken broth, tomatoes with their liquid, and wine; bring to a boil; cover and simmer to blend flavors, about 15 minutes.4 In a small bowl, mash 1 cup of the beans until smooth; add to stew. Stir in remaining beans; heat until hot.5 Serve immediately with a mound of steamed rice, if desired.
Source:
Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com