4 ounces shiitake mushrooms
8 ounces mushrooms
tablespoon olive oil
3 lrgs garlic cloves chopped
1 can diced tomatoes (14 ½-oz.) drained
2 tablespoons water
1 teaspoon dried thyme crumbled
1 tablespoon dried basil
1 pkt frozen pearl onions (10-oz.)
4 cups cooked white beans
cup bread crumbs
Cook the beans.
Heat 2 tablespoons oil in a large, heavy, nonreactive casserole over mediumheat. Stir in the garlic and saute for 10 seconds. Then add the tomatoes and cook 1 minute over high heat. Add 2 tablespoons water, Shitake mushrooms 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
NOTES : Betsy Burtiss posted the original of this recipe a while back. I tried it with some modifications. The truth is, I had the dried beans and went shopping for the other ingredients without the recipe, so I didn't really know what to get. I did know the recipe called for wild mushrooms, but I didn't find such so used shitake.
In any case, my version was delicious, as I expect the original would have been also.