Wild Mushroom Baked Beans

[Guest guest]

Sounds strange, tastes superb.

 

Wild Mushroom Baked Beans

 

1 package shiitake mushrooms, sliced

1 package baby bella mushrooms, sliced

1 cup chopped onion

2 teaspoons minced garlic

2 tablespoons olive oil

2 tablespoons flour

1 15 ounce can pinto beans or 1 1/2 cups cooked

dry-packaged pinto beans, rinsed, drained

1 15 ounce can Great Northern beans or 1 1/2 cups

cooked dry-packaged Great Northern beans, rinsed,

drained

1 15 ounce can red kidney beans or 1 1/2 cups cooked

dry-packaged red kidney beans, rinsed, drained

1 1/2 cups dry white wine or vegetable broth

3/4 teaspoon dried thyme leaves

finely chopped parsley

 

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.

Combine mushroom mixture and remaining ingredients,

except parsley, in 2-quart casserole.

Bake, uncovered, at 350 degrees for 45 minutes;

sprinkle with parsley before serving. Yields 12 servings.

 

 

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