Stewed Mushrooms And Beans Recipes

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.

MUSHROOM-BEAN BOURGUIGNON

Steps:

• In a Dutch oven, heat 2 tablespoons oil over medium-high heat. Add carrots and onions; cook and stir 8-10 minutes or until onions are tender. Add garlic; cook 1 minute longer. Remove from pan., In same pan, heat 1 tablespoon oil over medium-high heat. Add half the mushrooms; cook and stir until lightly browned. Remove from pan; repeat with remaining 1 tablespoon oil and mushrooms., Return all mushrooms to pan. Add tomato paste; cook and stir 1 minute. Stir in wine, 1-1/2 cups broth, salt, thyme, pepper and carrot mixture; bring to a boil. Reduce heat; simmer, covered, 25 minutes., Add beans and pearl onions; cook 30 minutes longer. In a small bowl, whisk flour and remaining broth until smooth; stir into pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes.

STEWED MUSHROOMS AND BEANS

Steps:

• If using dry beans, soak them according to package instructions in a large pot. Small beans may only need an hour or two of soaking time. Drain them and set them aside. Return the pot to the stovetop and wipe it out.
• Heat the extra virgin olive oil in the large pot over medium heat. Once hot, add the shallots and celery and cook, stirring often, until softened, about 6-7 minutes. Season lightly with salt.
• Melt the butter into the shallot and celery. Once frothy, add the mushrooms. Cook for 8-10 minutes until the mushrooms release all their liquid and begin to brown and crisp up around the edges. Season with salt.
• Add the silk chili, thyme, and parsley and cook for 1 minute until fragrant. Add the soaked beans and toss to coat.
• Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for at least 30 minutes or until the beans are tender. Small beans, like the Alubia Blanca, take around 1 hour to become tender. If using canned beans, simmer for only 30 minutes. Add more stock or water as necessary if the broth evaporates too quickly-taste and season with salt and pepper.
• Once the beans are ready to be served, prepare the topping. Heat the oil and butter in a skillet over medium heat until melted and frothy. Add the mushrooms and cook for 3 minutes until they begin to brown. Add the pine nuts and cook for an additional 2 minutes until browned. Be careful not to burn the pine nuts! Turn off the heat and season lightly with flaky sea salt.
• Ladle the cooked beans into bowls and garnish with minced parsley. Scatter the warm mushroom and pine nuts on top. Enjoy!

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.

STEWED MUSHROOMS

Steps:

• Melt butter in heavy large Dutch oven over medium heat. Add flour and stir to blend. Add mushrooms, wine, broth, onion, garlic and Worcestershire sauce. Cook until mushrooms are tender and sauce thickens, stirring occasionally, about 40 minutes. Season to taste with salt and pepper.(Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.)Transfer mushrooms to bowl. Sprinkle with parsley and serve.

QUICK PROVENCAL MUSHROOM AND WHITE BEAN STEW

Steps:

• Heat oil in a large soup pot over medium-high heat.
• Add mushrooms, onion, garlic, and herbe de Provence, and cook and stir until onion is very tender and mushrooms are slightly golden, about 8 minutes.
• Add vegetable broth, tomatoes (including liquid), and wine.
• Bring to a boil, reduce heat, 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 and heat until hot, about 8 minutes.
• Serve immediately.

MUSHROOM AND LIMA BEAN STEW

Steps:

• Soak beans overnight in water. Drain.
• Heat oil in a large pot over medium flame. Add onions and garlic. Cook until tender, 6 to 8 minutes; transfer to a bowl.
• Turn heat to medium high. Working in batches, add mushrooms; cook until golden brown. Transfer to bowl and add more oil to cook remaining mushrooms. Return mushrooms and onions to pot and add squash, beans, bay leaf, and stock. Season with pepper. Bring to a boil, reduce to a simmer, and cover partially. Cook until beans are just tender, about 50 to 60 minutes. Stir in kale and cook until tender, about 5 minutes more. Season with salt.