Provencal Mushroom And White Bean Stew Food

WHITE BEAN AND MUSHROOM STEW

Steps:

• Heat oil in a medium saucepan over medium heat. Cook onion, celery, and carrot until tender, about 8 minutes. Increase heat to medium-high, add mushrooms, and cook until softened, 5 to 7 minutes.
• Deglaze with wine, scraping up any brown bits with a wooden spoon.
• Add tomatoes, rosemary, beans, and 1/2 cup water. Bring to a boil; reduce heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper. Serve with a drizzle of oil.

BAKED MUSHROOMS AND WHITE BEANS WITH BUTTERY BREAD CRUMBS

Steps:

• Heat the oven to 375 degrees. Prepare the mushrooms: In a large (12-inch) ovenproof skillet, heat the olive oil over medium heat. Add the mushrooms, and season with salt and pepper. Cook, stirring occasionally until they begin to brown and crisp around the edges, 7 to 10 minutes. Add the butter, shallot, garlic and thyme, and stir until the shallot has softened slightly and the garlic is fragrant, about 1 minute. Season with salt.
• Turn off the heat and stir the white beans into the skillet. Toss until combined, then top evenly with feta. Add the stock and bake until the stock is slightly bubbling and the feta has slightly softened, 13 to 15 minutes.
• While the beans bake, make your bread crumbs: In a small saucepan, melt the butter over medium heat. Turn off the heat, add the crumbs and toss until evenly covered with butter. Season with salt and pepper.
• Remove the mushroom mixture from the oven and turn on the broil setting. Top the mushrooms and beans with the bread crumbs, then broil until the bread crumbs are golden and the feta is crisp on the edges, 1 to 2 minutes. (Don't walk away!) Scatter with parsley and serve directly from the pan.

QUICK MUSHROOM AND WHITE BEAN STEW

Steps:

• 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.

PROVENCAL MUSHROOM AND WHITE BEAN STEW

Steps:

• In a large saucepan or Dutch oven, heat the oil. Add mushrooms, onion, garlic, and thyme; cook & stir until onion is clear & mushrooms are slightly golden - about ten minutes. Add the broth, tomatoes and their liquid, and wine. Bring to a boil; cover, lower heat, and simmer for about 30 minutes (or more if deeper color & flavor are desired). Remove about one cup beans after draining them & put in a small bowl; mash until smooth. Add to the stew & mix well to thicken. Stir in the remaining whole beans and heat through. Serve hot with fresh ground pepper to taste.