Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes White Bean and Mushroom Stew Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Rosemary and white beans are always a winning combination, and adding cremini mushrooms and tomatoes makes the pairing even more delicious. The beans break down as they cook, giving this stew a wonderfully creamy consistency. Ingredients 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 onion, chopped 1 stalk celery, diced 1 carrot, peeled and diced 1 pound cremini mushrooms, quartered ½ cup white wine 1 (28-ounce) can whole tomatoes, pureed in a blender 1 sprig fresh rosemary 2 cups cooked white beans (equivalent to one 16-ounce can), drained Coarse salt and freshly ground pepper Directions Heat oil in a medium saucepan over medium heat. Cook onion, celery, and carrot until tender, about 8 minutes. Increase heat to medium-high, add mushrooms, and cook until softened, 5 to 7 minutes. Deglaze with wine, scraping up any brown bits with a wooden spoon. Add tomatoes, rosemary, beans, and 1/2 cup water. Bring to a boil; reduce heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper. Serve with a drizzle of oil. Rate it Print