Wild Mushroom Baked Beans recipe

6 servings

2 tablespoons olive oil

1 (3.5 ounce) package shiitake mushrooms, sliced

1 (8 ounce) package baby portobello mushrooms, sliced

1 cup chopped onion

2 teaspoons minced garlic

2 tablespoons all-purpose flour

1 (15 ounce) can pinto beans, drained and rinsed

1 (15 ounce) can great northern beans, rinsed and drained

1 (15 ounce) can red kidney beans, rinsed and drained

1 1/2 cups dry white wine

3/4 teaspoon dried thyme

1 teaspoon finely minced fresh parsley

Preheat oven to 350 degrees F (175 degrees C).

Heat oil in a large skillet over medium heat.

Saute shiitake mushrooms, portobello mushrooms, onion and garlic until tender, 8 to 10 minutes.

Stir in flour; cook 1 to 2 minutes more.

In a 2 quart casserole dish combine mushroom mixture with pinto beans, Great Northern beans, kidney beans, white wine and thyme.

Bake, uncovered, in preheated oven for 45 minutes.

Sprinkle with parsley before serving.