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In a wide skillet over a medium heat, add the sliced mushrooms along with a pinch of sat. Let this sauté about two minutes, until the mushrooms have darkened and shriveled a little. Add the garlic and minced rosemary and cook another minute, letting the flavors meld. Now add the beans and stock; let this simmer about five minutes and that is all you need.
Off the heat squeeze the juice of half the lemon in, along with a pinch of crushed red pepper, chopped parsley and grated parmesan. Just perfect.
Serve with seared chicken thighs and crusty bread.
Serves four to six.