HealthNotes

Quick Mushroom and White Bean Stew

• From: Mushroom Council

Ingredients

• 2 Tbs olive oil

• 1 lb white button mushrooms, sliced (about 5 cups)

• 1 cup chopped onion

• 1 tsp minced garlic

• 3/4 tsp dried thyme, crushed

• 2 cans (13 3/4 ounces each) ready-to-serve chicken broth

• 1 can (14 1/2 ounces) stewed tomatoes, cut into bit-sized pieces

• 1/4 cup dry white wine

• 2 cans (15 ounces each) white (cannellini) beans, drained

Cannellini beans are high in cholesterol-lowering fiber. Get a good helping of them in this hearty stew.

Directions

• 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. Add chicken broth, tomatoes with their liquid, and wine; bring to a boil; cover and simmer to blend flavors, about 15 minutes. 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.