Instructions: Cut Shitake mushrooms into small pieces. Discard the stems. The white mushrooms should be halved.

Cook the beans.

Heat 2 tablespoons oil in a large, heavy, nonreactive casserole over medium
heat. 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 heat through on low heat. Taste and adjust the seasonings.

Heat the broiler. Spoon the mixture into a 9 or 10-cup casserole. Sprinkle with the bread crumbs. You may also sprinkle with 1 tablespoon oil. Broil about 1 minute or until the crumbs brown. WATCH CAREFULLY SO THIS DOES NOT BURN.

Originally

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 didnt really know what to get. I did know the recipe called for wild mushrooms, but I didnt find such so used shitake.

In any case, my version was delicious, as I expect the original would have been also.

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