Sunnys Easy White Bean And Mushroom Soup Food

BAKED MUSHROOMS AND WHITE BEANS WITH BUTTERY BREAD CRUMBS

Baked Mushrooms and White Beans With Buttery Bread Crumbs image

Not really a ragout and not quite a gratin, this hearty meatless casserole has it all: deeply browned mushrooms, creamy white beans, salty feta and crisp bread crumbs. The result is rich, comforting and perfect for a cold night in. Fresh bread crumbs are worth making or seeking out for texture's sake, but panko will also work nicely. Toss the bread crumbs with melted butter, then briefly broil them for a golden, crunchy topping, a nice contrast to the dish's silkiness. Paired with a bright salad and a hunk of good bread, this dish works well as a vegetarian main course, or as a companion to sausages and other roasted meats.

Provided by Colu Henry

Categories easy, beans, casseroles, one pot, vegetables, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
1 pound mixed mushrooms, such as cremini, shiitake or oyster, torn or roughly chopped into bite-size pieces
Kosher salt and black pepper
1 tablespoon butter
1 small shallot, finely chopped
2 large garlic cloves, finely chopped
1 tablespoon fresh thyme leaves
1 (15-ounce) can white beans (such as cannellini or great Northern), drained and rinsed
4 ounces feta cheese, crumbled (about 1 cup)
1 cup vegetable stock, chicken stock or water
2 tablespoons roughly chopped Italian parsley
3 tablespoons unsalted butter
3/4 cup fresh, coarse bread crumbs or panko
Kosher salt and black pepper

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.

CREAMY MUSHROOM SOUP WITH LITTLE WHITE BEANS

Creamy Mushroom Soup With Little White Beans image

This is a great healthy soup recipe that can easily be vegan - just use veggie broth and skip the dairy! You can use plain old button mushrooms but I really enjoyed this with oyster and baby portobello mushrooms. I also chose sherry and evaporated milk and it turned out great. This is a modified version of a recipe that I got from our health region's magazine. Enjoy!

Provided by Nif_H

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb mushroom (any combination of button, shiitake, crimini, oyster and portobello)
1 tablespoon olive oil
1 small onion, finely chopped
3 garlic cloves, crushed
3 tablespoons sherry wine or 3 tablespoons brandy
1 tablespoon flour
4 cups broth (chicken, beef or vegetable)
1 (19 ounce) can white kidney beans, drained and rinsed (or other small white beans)
1/2 cup cream (optional) or 1/2 cup evaporated skim milk (optional)
salt and pepper

Steps:

Clean the mushrooms. Slice half of them and finely chop the other half.
In a large pot, heat olive oil over medium-high heat. Add mushrooms, onion and garlic. Stirring frequently, saute until the moisture evaporates and the mushrooms begin to turn golden, about 10 minutes.
Add the sherry and cook until it evaporates. Add the flour and cook, stirring, for 1 minute. Add the stock and beans and bring to a simmer. Reduce the heat to low and cook for about 15 minutes.
Turn the heat off and stir in milk or cream. Salt and pepper to taste.

Nutrition Facts : Calories 240.1, Fat 4.9, SaturatedFat 0.9, Cholesterol 0.4, Sodium 1019.6, Carbohydrate 29.5, Fiber 8.7, Sugar 6.5, Protein 11.7

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