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. Saut� until they release their moisture and brown slightly.