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Brown the cremini mushrooms with salt in olive oil to extract moisture.
Sauté chopped onion until translucent, then stir in minced thyme, garlic, and tomato paste.
Deglaze the skillet with dry sherry.
Add carrots, beans with their liquid, and water, then simmer in a 300-degree oven until carrots are tender (about 40 minutes).
Thicken the gravy with flour.
Cube the rustic loaf of bread, toss with olive oil and parsley, and scatter on top of the dish.
Broil towards the end of cooking to toast the bread.