White Bean & Mushroom Stew
- 2 tbsp. olive oil, plus more for drizzling
- 1 vidalia onion, chopped
- 1 celery stalk, diced
- 1 carrot, peeled & diced
- 1 lb. baby bella mushrooms, sliced
- ½ cup dry white wine
- 1 28 oz. can whole peeled tomatoes, puréed in blender
- ½ tsp. basil
- ½ tsp. oregano
- 2 15 oz. can cannellini beans, drained & rinsed
- ½ cup water
- coarse salt & ground pepper
- Heat olive oil in a medium sauce pan over medium heat. Cook onion, celery & carrot until tender, stirring occasionally (about 8 minutes).
- Raise heat to medium high, add mushrooms & cook, stirring often until softened (about 5-7 minutes).
- Add wine to pan, scraping up any brown bits with a wooden spoon. Cook for another 5 minutes,
- Add tomotoes, basil, oregano, beans & water. Bring to a boil, reduce heat & simmer until slightly thickened (about 15 minutes).
- Season with salt & pepper. Serve hot with drizzled olive oil
Recipe by Grey Stripes & Denim at http://www.greystripesanddenim.com/white-bean-mushroom-stew/
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