In a Dutch oven or large saucepot, heat oil until hot. Add mushrooms, onion, garlic and thyme; cook and stir until onion is very tender and mushrooms are slightly golden, about 7 minutes.
Add chicken broth, tomatoes with their liquid and wine; bring to a boil; cover and simmer to blend flavors, about 15 minutes.
In a small bowl, mash 1 cup of the beans until smooth; add to stew. Stir in remaining beans; heat until hot. Serve immediately with a mound of steamed rice, if desired.Servings: 4