White Bean Stew with Porcini and Squash

1. Soak Porcini Mushrooms

Thoroughly rinse the dried porcini mushrooms in a sieve under cool running water to remove any grit. Place them in a small bowl and cover with 3 cups (750 ml) of very hot water. Allow them to soak for about 20 minutes, until they become soft and rehydrated.

2. Sauté Onions, Chiles, and Sage

While the mushrooms soak, heat 1 tablespoon of olive oil in a heavy large pot over medium-high heat. Add the finely chopped onions, minced serrano chiles, and minced fresh sage. Sauté this mixture for about 8 minutes, or until the onions become soft and translucent.

3. Cook Butternut Squash

Add the butternut squash pieces to the pot. Season with a generous pinch of kosher salt and freshly ground pepper. Sauté the squash for about 5 minutes, allowing it to begin to soften and absorb the flavors from the onion mixture.

4. Add Mushrooms and Liquids

Once the porcini mushrooms are soft, carefully drain them, reserving the soaking liquid. Chop the porcini into small pieces and set aside. Pour the reserved mushroom liquid through a fine-mesh sieve into the pot to avoid any grit. Add the cannellini beans along with their liquid and the 2 cups (500 ml) of low-sodium vegetable broth to the pot. Stir in the chopped porcini mushrooms.

5. Simmer Stew

Bring the mixture to a gentle simmer and let it cook for about 20 minutes, or until the butternut squash is tender and the flavors have melded together beautifully.

6. Adjust Seasoning and Serve

Taste the stew and adjust the seasoning with more salt and pepper, if necessary. Serve the stew in warmed bowls, generously sprinkled with freshly chopped flat-leaf parsley.