Quick Provençal Mushroom and White Bean Stew
This classic stew combines creamy white beans and earthy mushrooms for a hearty winter meal.
2 tablespoons olive oil
1 pound fresh white mushrooms (about 5 cups), sliced
1 cup chopped onion
1 teaspoon minced garlic
3/4 teaspoon crushed dried thyme
2 (14.5-ounce) cans ready-to-serve chicken broth
1 (14.5-ounce) can stewed tomatoes, cut into bite-sized pieces, undrained
1/4 cup white cooking wine
2 (15-ounce) cans white cannellini beans, drained and rinsed
Hot cooked rice for accompaniment (optional)
- 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.
Makes 4 servings.
Recipe courtesy of the Mushroom Council.