Italian Mushroom & White Bean Stew |
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mushrooms
| 8 | Baby bella mushrooms, halved | |||
olive oil | ||||
salt | ||||
black pepper, ground |
In a pan over medium heat, warm olive oil until shimmering. Add to cook Baby bella mushrooms until they have released their liquid and started to brown on each side.
Season with salt and black pepper.
stew
| 2 | canned Cannellini beans | |||
| 3 | tablespoons | olive oil | ||
| 3 | cloves | garlic, minced | ||
| ½ | onion, diced | |||
| 4 | sprigs | sage leaves | ||
| ½ | cup | dry vegan white wine | ||
| 1 | canned chopped San Marzano tomatoes | |||
salt | ||||
black pepper, ground |
To infuse sage in the oil, gently warm olive oil over medium-low heat with sage leaves, garlic, and onion for 5m. Turn off the heat for 10m and let sage leaves infuse further. Then, remove sage leaves.
Turn the stove back on to finish cooking the onion until softened.
Add dry vegan white wine and cook to reduce until the onion has fully absorbed them.
Add canned Cannellini beans and canned chopped San Marzano tomatoes. Season with salt and black pepper. Simmer for 15m.
Add mushrooms to stew.
to serve
| ½ | baguette, sliced | |||
| 2 | cups | baby spinach |
Optionally, add baby spinach to cook for 2 mins before serving.
Divide the stew between two deep bowls. Serve with sliced baguette.