White Bean and Mushroom Stew recipe post

[Guest guest]

White Bean and Mushroom Stew

 

2 T. olive oil

1 lb. fresh cremini mushrooms,

sliced or 1 lb. regular mushrooms sliced

1 c. chopped onions

2 garlic cloves, minced

1 stalk of celery chopped

3/4 t. dried thyme, crushed

2 c. vegetable broth

1 (14 ½-oz.) can stewed tomatoes, cut into

bite-size pieces

1/4 c dry white wine or water

2 (15-oz) cans great nrothern beans or navy beans, drained

 

In a large saucepan:

heat oil until hot. Add mushrooms, onions, celery, garlic and thyme; cook over

medium-high heat, stirring,about 6 to 8 mins. or until onions are

very tender and mushrooms are slightly golden.

Add broth, tomatoes with their liquid and

wine; bring to a boil; cover, reduce heat and

simmer 15 to 20 mins. to blend flavors.

In a small bowl, mash 1 cup beans until smooth;

add to stew. Stir in remaining beans; heat until

hot. Serve immediately.

Serves 4

 

 

 

 

 

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