Guest guest Posted May 14, 1999 Report Share Posted May 14, 1999 * Exported from MasterCook * Quick Provencal Mushroom and White Bean Stew Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Soups & Stews Vegan Quick & Easy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 pound fresh white mushrooms (about 5 cups) -- sliced 1 cup chopped onions 1 teaspoon garlic -- minced 3/4 teaspoon dried thyme -- crushed 2 13 oz cans vegetable broth 1 14.5 oz can stewed tomatoes, cut into -- bite size pieces 1/4 cup dry white wine 2 15 oz cans cannellini beans -- rinsed & drained In a Dutch oven or large stockpot, heat oil over medium-high heat until hot. Add mushrooms, onion, garlic, and thyme, and cook and stir until onion is very tender and mushrooms are slightly golden, about 8 minutes. Add vegetable broth, tomatoes (including liquid), and wine. Bring to a boil, reduce heat, 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 and heat until hot, about 8 minutes. Serve immediately. Can be served on rice if desired. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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