This ragout is meant to be a side dish, but it can be served with a green salad for a light lunch.
Carefully brush mushrooms with a mushroom brush or towel to remove dirt. Cut larger mushrooms in half or into 1/2-inch slices; keep smaller mushrooms whole.
In a large skillet heat olive oil over medium heat. Add mushrooms, garlic, and salt and pepper to taste. Cook for 3 minutes, until mushrooms are lightly browned. Add wine, beans and 1/4 cup water; cook for 3 minutes more, until mushrooms are soft and beans are heated through. Adjust seasonings, and keep warm until ready to serve.