Recipe By : Sun-Sentinel (2-8-96)
Serving Size : 4 Preparation Time :0:00
Categories : Beans Casseroles
Stews Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Oz Dried Mushrooms, Shitake Or Other Type
1 Lb White Mushrooms
2 1/2 Tbsp Olive Oil
3 Lg Cloves Garlic -- chopped
1 Lb Ripe Tomatoes, Peeled Seeded, Diced
Or
1 Can (14 1/2-Oz.) Diced Tomatoes -- drained
2 Tbsp Water
1 tsp Dried Thyme -- crumbled
2 tbsp Fresh Basil -- chopped
1 pkg (10-Oz.) Frozen Baby Onions
Salt And Pepper -- to taste
2 can (15 -Oz.) Great Northern Beans -- drained
Or Other White Bean
1/4 C Unseasoned Dried Bread Crumbs
Place the dried mushrooms in a bowl and pour in enough boiling water to
cover. Push any floating mushrooms to the bottom. Allow to soak for 5
minutes. Remove the mushrooms from the water and cut into small pieces.
Discard the stems. The white mushrooms should be halved.
Heat 2 tablespoons oil in a large, heavy, nonreactive casserole over medium
heat. Stir in the garlic and saute for 10 seconds. Then add the tomatoes and
cook 1 minute over high heat. Add 2 tablespoons water, the dried mushrooms
that soaked and the herbs. Stir and bring to a slow boil.
Add the baby onions, white mushrooms and season with salt and pepper. Stir
the mixture and return to a boil. Cover and simmer, stirring occasionally,
about 10 minutes or until mushrooms are tender.
Gently mix in the beans and heat through on low heat. Taste and adjust the
seasonings.
Heat the broiler. Spoon the mixture into a 9 or 10-cup casserole. Sprinkle
with the bread crumbs. You may also sprinkle with 1 tablespoon oil. Broil
about 1 minute or until the crumbs brown.
WATCH CAREFULLY SO THIS DOES NOT BURN.
