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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Portobello mushrooms are the meat of this one pot vegetarian dish. If you prefer, you can add cooked chunks of Italian sausage. Recipe from the Arizona Republic . Ingredients:
1 tablespoon vegetable oil |
4 green onions, sliced |
2 cloves garlic, minced |
2 tablespoons chili powder |
1 tablespoon italian herb seasoning |
1 teaspoon crushed dried fennel |
1 teaspoon salt |
1/4 teaspoon ground red pepper |
fresh ground black pepper |
1/2 cup chianti wine or 1/2 cup other red wine |
3 portabella mushrooms, coarsely chopped |
3 (14 1/2 ounce) cans diced tomatoes in tomato puree |
2 (15 ounce) cans cannellini beans, rinsed,drained |
shredded parmesan cheese (optional) |
chopped flat leaf parsley (optional) |
Directions:
1. Heat oil in a Dutch oven.
2. Add onions, garlic, chili, Italian herbs, fennel, salt, red and black pepper and cook 1 minute over medium high heat.
3. Stir in wine and mushrooms and cook 2 minutes or until mushrooms have softened.
4. Add tomatoes and beans, bring to a boil, reduce heat and simmer 15 minutes or until the pan liquid has reduced somewhat.
5. If desired, garnish with cheese and parsley before serving.
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