1 (1 oz) package of dried shiltake mushrooms (I used a package of fresh shiltake mushrooms and it was fine.)
2 cups boiling water
2 tsps olive oil
1 cup chopped yellow onion
2 garlic cloves, minced
4 cups chopped fresh spinach (I used escarole since Jon isn't a spinach fan.)
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1/4 tsp freshly ground black pepper
1 (16 oz) can cannellini beans, or other white beans, rinsed and drained
1 (14 oz) can vegetable broth
Fresh thyme (optional)
Crushed red pepper (optional)
- Combine mushrooms and 2 cups boiling water in a bowl; cover and let stand 15 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Chop mushrooms; set aside.
- Heat oil in a large nonstick skillet over medium high heat. Add onion, garlic, and mushrooms to pan; saute 5 minutes or until tender. Add the reserved mushroom liquid, spinach, and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Garnish with thyme and red pepper.