Quick Mushroom and White Bean Stew

Recipe courtesy of the Mushroom Council and mushroominfo.com

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Yield: 4

Ingredients

2           tablespoons olive oil
1           pound white button mushrooms, sliced (about 5 cups)
1           cup chopped onion
1           teaspoon minced garlic
3/4        teaspoon 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

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.