Here is a recipe from The Mushroom Council by way of my Wegmans Nature’s Marketplace Flier. Chris O says The Mushroom Council is part of the royal court from Super Mario Bros. but then he started reminiscing about Princess Peach and got confused so who knows. This recipe used to be “Quick Mushroom and White Bean Stew.” Theirs looks more delicious, probably because of all that delicious glycermicy white rice. I changed all the measurements because I can’t believe the mushroom council expects me to use 1 lb of mushrooms when they should KNOW that mushrooms come in a 10 oz container. Also who has time to measure 1 cup of chopped onion and what the heck are you going to do if there is an onion fraction left over. Also I added some celery because WHY NOT.
olive oil for sauteeing
1 large yellow onion, chopped
10 oz baby bella mushrooms, cleaned and sliced
2 cloves garlic, pressed
2 large stalks celery, sliced
14.5 oz can stewed tomatoes – I do believe this to be a critical ingredient as stewed tomatoes are delicious. I guess the responsible thing would be to use garden tomatoes…
1 can cannellini beans, rinsed, drained; 1/3 of can mashed well with fork
vegetable stock, or water and a bouillon cube, or water plus whatever random seasonings you may have, such as dry rosemary and herbamare and a squirt of bragg’s liquid aminos, to your desired level of soupiness
1. Saute onions, mushrooms, garlic and celery until mushrooms are golden and onions are tender.
2. Add other ingredients and simmer 15 minutes.
I served with Lundberg wild rice blend a la Costco.
If I were being my regular self, I would eat this with a giant white flour baguette with ten tons of earth balance on it. Since I am being protein-conscious I might add a fake sliced sausage next time.