Quick Mushroom and White Bean Stew |
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Prep Time: 20 Minutes Cook Time: 22 Minutes |
Ready In: 42 Minutes Servings: 4 |
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Simple seasonings, quick and hearty. A great combinaiton. Ingredients:
2 tablespoons olive oil |
5 cups sliced fresh white mushrooms |
1 cup chopped onion |
1 1/2 teaspoons minced garlic |
3/4 teaspoon crushed dried thyme |
2 (13 3/4 ounce) cans chicken broth |
1 (14 1/2 ounce) can stewed tomatoes, cut into bite-size pieces |
1/4 cup dry white wine |
2 (15 ounce) cans cannellini beans, drained and divided |
fresh thyme sprig |
Directions:
1. In a large pot, heat oil.
2. Saute mushrooms, onion, garlic, and thyme for about 7 minutes or until onion is tender and mushrooms are slightly golden; stir often.
3. Add the chicken broth, tomatoes with liquid and white wine.
4. Bring mixture to a boil.
5. Lower heat, cover and let simmer for 15 mintues.
6. In a bowl, mash 1 cup cannellini beans, with a potato masher, until smooth; add to stew pot.
7. Add in the remaining beans; stir to combine.
8. Cook until heated through; season with salt/pepper if desired.
9. Serve with steamed rice and garnish with fresh thyme.
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