Ingredients
-
1
-
1
-
1
-
1
-
1
-
2
-
1
-
1/4
-
2
-
-
-
-
-
-
Directions
Quick Provencal Mushroom and White Bean Stew, Another addition for the 2005 World Tour. Not sure I will have a chance to test this one but it looks delicious., Came out a little thinner than we had expected, so we added a tiny bit of flour in the end to thicken, but it was delicious. Maybe a mixture of different types of mushrooms would make this dish even more exciting. Very good as is though, and would certainly make this again. Wonderful cold weather recipe!, Wonderful flavor!
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Steps
|
1
Done
|
Heat Oil in a Large Soup Pot Over Medium-High Heat. |
|
2
Done
|
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. |
|
3
Done
|
Add Vegetable Broth, Tomatoes Including Liquid, and Wine. |
|
4
Done
|
Bring to a Boil, Reduce Heat, Cover, and Simmer to Blend Flavors, About 15 Minutes. |
|
5
Done
|
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. |
|
6
Done
|
Serve Immediately. |
