2 tbsp corn oil
2 vidalia onions, peeled and diced
3 lbs mixed wild mushrooms, like chanterelles, black trumpet, hen of the woods, porcini
salt and freshly ground pepper
2 15.5-oz cans white navy beans, drained and rinsed
1 28-oz can crushed tomatoes
ground allspice
freshly chopped parsley, for garnish

In a wide, straight-sided skillet, heat the corn oil over medium-high heat. Add the onions and cook until they are softened. Do not let them brown. Add the mushrooms to the pan and season with salt and pepper. Sauté until they release their moisture and brown slightly.