2 tablespoons extra virgin olive oil, divided
8 ounces brown mushrooms, sliced
3 cloves garlic, minced
2/3 cup oil-packed sun dried tomatoes, drained and chopped
2 (14.5 ounce) cans fire-roasted diced tomatoes
2 (14.5 ounce) cans Cannellini beans, rinsed
1 (14.5 ounce) can artichoke hearts, drained and rinsed, quartered
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
French or Italian bread (optional)
Heat one tablespoon of the oil in a 1arge skillet over medium-high heat until shimmering. Working in batches, add the mushrooms to the pan in a single layer. Brown for 1 to 2 minutes per side; transfer to a bowl and repeat with remaining mushrooms.
Add the remaining tablespoon of oil to the pan; add the garlic and sun-dried tomatoes and cook until fragrant and softened, about 2 minutes.
Add the diced tomatoes to the pan, along with the beans, artichoke hearts, oregano, thyme, sugar, salt, and pepper. Cover the pan and turn the heat down to medium. Let cook for about 10 minutes, until hot. Return the mushrooms to the pan and cook for another minute or two to warm them up.
Serve with crusty bread.