This is a warm comforting vegetarian option with just the right balance of flavours to keep things interesting. If you want a an extra kick on a very cold day add in some chopped chillies.
The best thing about this recipe is that it can be whipped up using canned ingredients and everyday staples, so chances are you have most of the ingredients to hand. You can include the canned ingredients on your next grocery shop and tuck away into your motorhome press.
For campers it’s always a great idea keep some rustic bread in the freezer for emergencies. For this dish we stay true to the italian origins and accompany with hearty Ciabatta.
2 tablespoons extra virgin olive oil, divided
8 ounces brown mushrooms, sliced
1 1/2 cups diced yellow onion (about 1 large onion)
3 cloves garlic, minced
2/3 cup drained and chopped oil-packed sun dried tomatoes
2 x 400g cans diced tomatoes
2 x 400g cans drained and rinsed Cannelini beans
1 x 400g can quartered artichoke hearts, rinsed
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon dried oregano1/2 teaspoon dried thyme
1 teaspoon sugar
Parsley for garnish
1. Heat one tablespoon of the oil in a 10-inch cast iron skillet set over medium-high heat until shimmering. Working in batches, add the mushrooms to the pan in a single layer. Brown for 1 to 2 minutes per side; transfer to a bowl and repeat with remaining mushrooms
2. Add the remaining tablespoon of oil to the pan; add the onions and saute until lightly browned, about 3 minutes. Add the garlic and sun-dried tomatoes and cook until fragrant and softened, another 2 minutes.
3. Add the diced tomatoes to the pan, along with the beans, artichoke hearts, salt, pepper, oregano, thyme, and sugar. Cover the pan and turn the heat down to medium. Let cook for about 10 minutes, until hot. Return the mushrooms to the pan and cook for another minute or two to warm them up.
4. Garnish with chopped parsley and serve with plenty of crusty bread.