Herbed Mushroom & White Bean Stew
This satisfying vegetarian entree gets a depth of flavor from the imported porcini mushrooms. However, since porcini can be quite pricey, you could also make this with the simple nonspecific dried wild mushrooms sold in small plastic tubs in most supermarkets.
  • 1 ounce dried mushrooms, such as porcini (1/2 cup)
  • 1/2 cup sun-dried (not oil-packed) tomato halves
  • 2 cups boiling water
  • 1 tablespoon olive oil
  • 1 large red onion, finely chopped
  • 4 cloves garlic, minced
  • 2 medium parsnips or carrots, cut into matchsticks
  • 1/2 pound fresh cremini mushrooms, thickly sliced
  • 2 cans (19 ounces each) white kidney beans (cannellini), rinsed and drained
  • 1 can (14-1/2 ounces) no-salt-added stewed tomatoes, chopped with their juices
  • 1/2 teaspoon salt
  • 1/2 teaspoon rosemary, minced
  • 1/2 teaspoon pepper

1. In medium heatproof bowl, combine dried mushrooms, sun-dried tomatoes, and boiling water and let stand until softened, about 15 minutes. Scoop mushrooms and tomatoes from the soaking liquid. Strain the liquid through a fine-mesh sieve or a paper towel-lined sieve and set aside. Coarsely chop mushrooms and sun-dried tomatoes.

2. In medium saucepan, heat oil over medium-high heat. Add onion and garlic and cook, stirring frequently, until onion is softened, about 7 minutes. Add parsnips and fresh mushrooms and cook, stirring frequently, until the carrots are tender, about 4 minutes.

3. Stir in beans, stewed tomatoes, salt, rosemary, pepper, reconstituted mushrooms and tomatoes, and reserved soaking liquid. Bring to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until rich and flavorful, about 10 minutes.

Nutritional Information
Per serving: 368 calories, 4.8g total fat (.7g saturated), 0mg cholesterol, 16g dietary fiber (4.6g soluble), 66g carbohydrate, 19g protein, 758mg sodium.
Good source of: fiber, folate, iron, magnesium, potassium, riboflavin, thiamin, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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