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This classic stew combines creamy white beans and earthy mushrooms for a hearty winter meal.

Quick Provençal Mushroom and White Bean Stew

2 tablespoons olive oil
1 pound fresh white mushrooms (about 5 cups), sliced
1 cup chopped onion
1 teaspoon minced garlic
3/4 teaspoon crushed dried thyme
2 (14.5-ounce) cans ready-to-serve chicken broth
1 (14.5-ounce) can stewed tomatoes, cut into bite-sized pieces, undrained
1/4 cup white cooking wine
2 (15-ounce) cans white cannellini beans, drained and rinsed

1. In a Dutch oven or large saucepot, heat oil until hot. Add mushrooms, onion, garlic and thyme; cook and stir until onion is very tender and mushrooms are slightly golden, about 7 minutes.
2. Add chicken broth, tomatoes with their liquid and wine; bring to a boil; cover and simmer to blend flavors, about 15 minutes.
3. In a small bowl, mash 1 cup of the beans until smooth; add to stew. Stir in remaining beans; heat until hot. Serve immediately with a mound of steamed rice, if desired.

Makes 4 servings.

Recipe: Courtesy of the Mushroom Council.

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