Mushroom, White Bean, and Tomato Stew with Parmesan
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
1 1/2 T olive oil
2 medium onions, chopped
2 tsp. minced garlic
1 tsp. dried thyme
1 tsp. ground fennel seed
pinch dried sage
12 oz. Crimini mushrooms, washed, trimmed, and cut in quarters
1/4 cup homemade chicken stock
1 can Cannellini beans, rinsed
1 can petite diced tomatoes with juice
1/2 cup finely chopped fresh parsley
salt and fresh ground black pepper to taste
freshly grated Parmesan cheese for serving
Directions
Heat olive oil in a large heavy frying pan large enough to hold all ingredients. Add onion, garlic, thyme, fennel, and sage and saute, stirring a few times, until the onions are softened and starting to brown. This will take about 8 minutes. While onions cook wash mushrooms, trim off woody stems, and cut mushrooms into quarters or sixths. When onions are slightly browned, add mushrooms and 1/4 cup homemade chicken stock , and let simmer covered for 5-6 minutes, until mushrooms have shrunk somewhat and released their juice. While mushrooms cook drain the beans into a colander placed in the sink and rinse with cold water until no more foam appears. After mushrooms have cooked 5-6 minutes, add drained beans, tomatoes and juice, and 1/2 cup chopped parsley to the pan. Cover again and simmer 10 minutes more. After 10 minutes the stew should be slightly thickened and flavors should be well-blended. Season to taste with salt and fresh ground black pepper. Serve hot, over brown rice or whole wheat pasta, or just in a bowl as a meatless stew.