Here's the recipe:
Mushrooms and potatoes in wine sauce
adapted from The Vegetarian Epicure: Book Two
Serves 2 as a main dish, 3-4 as a side dish
8 dried shiitake or other dried mushrooms, soaked in warm water just to cover for approximately a 1/2 hour (save the soaking water) and sliced
3 tbsp Earth Balance
1/3 cup chopped onion
1 small clove garlic, minced
1/2 tsp sea salt
1 1/4 lbs russet potatoes
3/4 cup dry white wine
1/4 lb mixed fresh mushrooms
dash dried dill weed
dash dried thyme
2 tbsp chopped fresh parsley
fresh-ground black pepper
1/2 cup cooked lima, garbanzo, navy, or other white beans
Melt 2 tbsp Earth Balance in a large pot and sauté the chopped onions until softened. Add the garlic and the potatoes, peeled and cut into 1-inch cubes. Pour in the white wine, add the salt, stir, and cover the pot.
Simmer on medium low heat for 10 minutes, then add the soaked mushrooms and the mushroom liquid, stir, and cover again. continue simmering, stirring occasionally, for another 20 minutes. The potatoes should be completely tender.
When the potatoes are cooked, add the sautéed, herbed mushrooms and the beans to the pot, and simmer, uncovered, for a few more minutes, stirring often. Add fresh-ground pepper to taste, and more salt if needed. The liquid should be reduced to a thick, gravylike sauce.