Categories: Main Dish, Mushrooms, Stew
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
-
In a large pot, heat oil.
-
Saute mushrooms, onion, garlic, and thyme for about 7 minutes or until onion is tender and mushrooms are slightly golden; stir often.
-
Add the chicken broth, tomatoes with liquid and white wine.
-
Bring mixture to a boil.
-
Lower heat, cover and let simmer for 15 mintues.
-
In a bowl, mash 1 cup cannellini beans, with a potato masher, until smooth; add to stew pot.
-
Add in the remaining beans; stir to combine.
-
Cook until heated through; season with salt/pepper if desired.
-
Serve with steamed rice and garnish with fresh thyme.