White Bean and Mushroom Stew (with Tomatoes and Harissa)

Name: White Bean and Mushroom Stew (with Tomatoes and Harissa)
Total time: 30 min
Ingredients: 2 pounds mushrooms ((any kind; or 6 ounces dried and reconstituted; see package directions)); 2 tablespoons olive oil; 3 leeks ((white and light green parts only;cleaned and sliced); 1 (14.5-ounce) can diced tomatoes; 1 (14.5-ounce) can white beans ((such as cannellini or small White Northern beans)); 1 tablespoon tarragon ((or 1 teaspoon dried tarragon)); Kosher salt; freshly ground black pepper; 2 tablespoons balsamic vinegar; 2 teaspoons harissa paste ((optional; see Note)); 2 tablespoons heavy cream ((or sour cream or plain Greek yogurt; optional)); Chopped fresh parsley ((to garnish))

themom100.com

A hearty white bean and mushroom stew with tomatoes, leeks, balsamic, and harissa — substantial enough for a main course, simple enough for a weeknight. Easily made vegan.

View full recipe on themom100.com

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Ingredients

2 pounds mushrooms ((any kind; or 6 ounces dried and reconstituted; see package directions))
2 tablespoons olive oil
3 leeks ((white and light green parts only;cleaned and sliced)
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can white beans ((such as cannellini or small White Northern beans))
1 tablespoon tarragon ((or 1 teaspoon dried tarragon))
Kosher salt
freshly ground black pepper
2 tablespoons balsamic vinegar
2 teaspoons harissa paste ((optional; see Note))
2 tablespoons heavy cream ((or sour cream or plain Greek yogurt; optional))
Chopped fresh parsley ((to garnish))