Any desired wild or domestic mushroom can be used in this unique and tasty baked bean recipe.

Wild Mushroom Baked Beans

1 (3.5-ounce) package shiitake mushrooms, sliced
1 (8-ounce) package baby bella mushrooms, sliced
1 cup chopped onion
2 teaspoons minced garlic
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 (15-ounce) can pinto beans, rinsed, drained
1 (15-ounce) can Great Northern beans, rinsed, drained
1 (15-ounce) can red kidney beans, rinsed, drained
1 1/2 cups dry white wine or vegetable broth
3/4 teaspoon dried thyme leaves
Finely chopped parsley

1. Sauté mushrooms, onion, and garlic in olive oil in large skillet until tender, 8 to 10 minutes. Stir in flour; cook 1 to 2 minutes longer.
2. Combine mushroom mixture and remaining ingredients, except parsley, in 2-quart casserole.
3. Bake, uncovered, at 350°F (175°C) for 45 minutes; sprinkle with parsley before serving.

Makes 6 main-dish servings (about 1 cup each) or 12 side-dish servings (about 1/2 cup each).

Recipe provided courtesy of The Bean Education & Awareness Network.