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Wild Rice, Butternut Squash, and Cannellini Stew

Ingredients

• 1/2 cup (about 1/2 oz.) mixed dried mushrooms
• 1 medium onion
• 8 ounces button mushrooms, rinsed and cut in half
• 1 tablespoon olive oil
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons dried thyme
• 3 cups reduced-sodium chicken broth or mushroom broth
• 1 1/2 cups cooked wild rice
• 1 pound peeled cubed butternut squash
• 1 can (15 oz.) cannellini beans, rinsed and drained
• About 1 tsp. kosher salt
• 4 ounces Swiss chard
• Freshly shaved parmesan cheese

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