Wild Mushroom Baked Beans

• 1 (3 1/2 ounce) package fresh shiitake mushrooms, sliced
• 1 (8 ounce) package baby portabella mushrooms, sliced
• 1 cup chopped onion
• 2 teaspoons minced garlic
• 2 tablespoons olive oil
• 2 tablespoons flour
• 1 (15 ounce) can pinto beans
• 1 (15 ounce) can great northern beans
• 1 (15 ounce) can red kidney beans
• 1 1/2 cups dry white wine or 1 1/2 cups vegetable broth
• 3/4 teaspoon dried thyme
• finely chopped parsley

1. Saute mushrooms, onion, and garlic in oil in large skillet until tender; about 8 to 10 minutes.
2. Stir in flour; cook 1 to 2 minutes.
3. Combine mushroom mixture and remaining ingredients except parsley in 2-quart casserole.
4. Bake uncovered at 350 for 45 minutes.
5. Sprinkle with parsley before serving.

fresh shiitake mushrooms, baby portabella mushrooms, onion, garlic, olive oil, flour, pinto beans, great northern beans, red kidney beans, white wine, thyme, parsley

Taken from www.food.com/recipe/wild-mushroom-baked-beans-161010 (may not work)