1 1/2 tablespoons olive oil
1 1/2 cups finely chopped onions
2  garlic cloves, minced
1 teaspoon dried thyme or  {rosemary}, or sage
1 teaspoon {ground fennel seeds} (optional)
10 ounces moonlight or  cremini mushrooms
1/4 cup dry red or white wine
1 can (15 ounces) cannellini beans, drained
1 can (28 ounces) diced tomatoes
1/2 cup chopped fresh parsley or  chopped fresh basil
 {salt} to taste
 {pepper} to taste
 polenta
 grated Parmesan cheese (optional)

In a saucepan on medium heat, warm the oil and add the onions, garlic, herbs, and fennel. Sprinkle lightly with salt, cover and cook, stirring occasionally, for 8 to 10 minutes, until the onions are softened and starting to brown. While the onions cook, rinse and quarter the mushrooms (about 3 cups).

When the onions are soft, stir in the mushrooms and wine, cover and simmer for 5 minutes. Stir in the beans, tomatoes, and parsley. Cover and bring to a simmer. Cook for about 10 minutes, until hot and juicy, stirring occasionally. Add salt and pepper to taste.

Serve the ragout on polenta and sprinkle with cheese if you like.