OverviewCals/servingServings2964 Prep timeCook timeTotal time20 mins40 mins1 hrIf you’re looking for a nice warming meal, then you are going to love this bean mushroom provencal baked good! It’s easy to be prepared and the best part is that it’s full of flavor. The most interesting part of cooking this dish comes while cooking the mushrooms cup side down to brown them. This way you will bring the best flavor from the meal. All ingredients mixed and bound together are a perfect match!IngredientsBean Mushroom Provencal1½ cups canned beans2 tsp. olive oil16 oz. cremini mushrooms (baby bellas)10 garlic cloves, crushed2 cups chopped carrots12 oz. bag frozen pearl onions, defrosted4 cups less sodium vegetable broth or beef broth1 tbsp. tomato paste1 tsp. chopped rosemary1 tsp. chopped tarragon or thyme1½ tsp. sea salt¼ tsp. fresh ground black pepperDash of nutmeg1 (14.5 oz. can) diced tomatoes, undrained1 bay leafDirectionsBean Mushroom Provencal Preheat oven to 325°. Heat oil in a non-stick frying pan over low heat. Add garlic and cook for about 5 minutes, or until you can smell the garlic. Stir occasionally. Using a slotted spoon, remove garlic and place in a small bowl. Put the pan back over medium-high heat. Once the pan is hot, put mushrooms cap side down into the pan. You may need to do this in two batches. Do not stir. Allow mushrooms to brown on the cap side, about 5 minutes. Once browned, remove mushrooms and place on a plate. Pour water in the pan and scrape up any browned bits stuck to the bottom of the pan. Add garlic, beans, and mushrooms to the pan. Add remaining ingredients and bring to a boil. Turn off the heat. Bake for 40 minutes. Beans should be tender but not mushy. Remove bay leaf and serve. Comments Cancel replyLeave a CommentYour email address will not be published. Required fields are marked * Comment Name Email I agree to the Terms and Conditions of this website.