Quick Mushroom and White Bean Stew

Recipe courtesy of the Mushroom Council and mushroominfo.com


Yield: 4


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 chicken 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


In a Dutch oven or large saucepot, heat oil until hot. Add mushrooms, onion, garlic and thyme; cook and stir until onion is very tender and mushrooms are slightly golden, about 7 minutes. Add chicken broth, tomatoes with their liquid, and wine; bring to a boil; cover and simmer to blend flavors, about 15 minutes. In a small bowl, mash 1 cup of the beans until smooth; add to stew. Stir in remaining beans; heat until hot.

Serve immediately with a mound of steamed rice, if desired.


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