link to ClassBrain Home  Link to Teaching Tools  Link to Reading Room  link to ClassBrain Home  Link to Parents and Teachers Monthly Grb Bag  Link to My Brain  Link to School Matters  Link to Money  Link to Teaching Tools
 link to parent teacher  link to pre k - kindergarten  link to state reports  link to games  link to corporate information
Family Life Home 
  Amazing Videos!
  Around the House
  Cars & Vehicles
  Dining, Drinks, & Recipes
  Restaurant Reviews
  Appetizers Recipes
  Bean Recipes
  Breakfast Recipes
  Casseroles & Stews
  Christmas Recipes
  Dessert Recipes
  Diabetic Dessert Recipes
  Party Treats
  Summer Recipes
  Thanksgiving recipes
  Turkey Recipes
  Valentine's Day Recipes
  Disaster Assistance
  Indoor Gardening
  Outdoor Gardening
  Getting Married
  Gifts for Her
  Gifts for Him
  Gifts for Kids
  Gifts for the Entire Family
  Gifts for the Holidays
  Gifts that Make a Difference
  Gifts with Taste
  Kids Health
  The Brain
  Home Business
  Just for Fun
  Parenting & Pregnancy
  Preserving the Past
  Sports & Outdoors
  International Offers
 plug-in page link  link to ask classbrain

Last Updated: May 29th, 2012 - 03:07:02 

Bean Recipes  

Wild Mushroom Baked Beans
By The Bean Education & Awareness Network (B.E.A.N.)
Apr 19, 2008, 15:55

� B.E.A.N.

Makes 6 main-dish servings (about 1 cup each)
or 12 side-dish servings (about 1/2 cup each)

1 package (3.5 ounces) shiitake mushrooms, sliced
1 package (8 ounces) baby bella mushrooms, sliced
1 cup chopped onion
2 teaspoons minced garlic
2 tablespoons olive oil
2 tablespoons flour
1 can (15 ounces) Pinto beans or 1 1/2 cups cooked dry-packaged Pinto beans, rinsed, drained
1 can (15 ounces) Great Northern beans or 1 1/2 cups cooked dry-packaged Great Northern beans, rinsed, drained
1 can (15 ounces) Red Kidney beans or 1 1/2 cups cooked dry-packaged Red Kidney beans, rinsed, drained
1 1/2 cups dry white wine or vegetable broth
3/4 teaspoon dried thyme leaves
Finely chopped parsley


1. Sauté mushrooms, onion, and garlic in olive oil in large skillet until tender, 8 to 10 minutes. Stir in flour; cook 1 to 2 minutes longer.

2. Combine mushroom mixture and remaining ingredients, except parsley, in 2-quart casserole.

3. Bake, uncovered, at 350° F. for 45 minutes; sprinkle with parsley before serving.
TIP: Any desired wild or domestic mushroom can be used in this recipe.

Any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information? Click here.

Nutrient Information

Per Serving: Calories 321; Fat 6g; % Calories from Fat 14; Calcium 108mg; Carbohydrate 50g; Folate 170mcg; Sodium 520mg; Protein 14g; Dietary Fiber 14g; Cholesterol 0mg

Source: Bean Education & Awareness Network (B.E.A.N.)

© Copyright 2008 by

Top of Page



Search ClassBrain
Search WWW


Bean Recipes
Latest Headlines
New England Baked Beans
Wild Mushroom Baked Beans
Rio Arriba Baked Beans
Tropical Baked Beans
Barbecue Baked Beans
All American Bean Bake
Classic Baked Beans - Boston-Style
Nantucket Baked Beans