Hungarian-style porcini bean stew

Soak the dried porcini mushrooms in 2 dl of lukewarm water for about 15 minutes, then strain (reserve the soaking liquid for cooking). Clean the fresh cremini mushrooms and cut them into thicker wedges or slices.

Finely chop the onion and garlic, peel the carrots, and slice them into rounds. Rinse and drain the canned white beans.

Heat the sunflower oil in a large pot, add the finely chopped onion, and sauté over medium heat until translucent. Add the minced garlic and sliced carrots, then sauté together for another 2 minutes.