Three Sisters Stew
from Moosewood Low-Fat

(this makes way too much - 4-6 servings. cut it in half)

3 cups brown or cremini mushrooms
3 cups oyster mushrooms [I used less]
2 cups coarsely chopped onion [1 large onion]
2-4 garlic cloves, minced or pressed
2 teaspoons vegetable oil [I use a little more]
2 teaspoons dried dill
1 teaspoon dried thyme
1 butternut squash, peeled, seeded, cubed (2 lbs or about 6 cups)
1 red bell pepper, coarsely chopped
2 cups water or vegetable stock
2 cups fresh or frozen corn kernels [I use one can]
2 cups cooked kidney beans [1 can]
2 tablespoons cider vinegar
1 tablespoon cornmeal
salt, pepper

Wash the mushrooms. Quarter the brown mushrooms and tear the oyster
mushrooms into bite-sized pieces. Set aside.

In a covered soup pot on low heat, saute the onions and garlic in the
oil, stirring often, until the onions are translucent. Add the dill
and thyme and cook for 2 minutes, stirring continuously. Add the
squash, bell peppers, brown mushrooms, and water or stock and bring to
a boil. Simmer until the squash is tender, about 3 to 5 minutes. Stir
in the corn and beans. When the stew returns to a simmer, add the
oyster mushrooms, vinegar, salt, and pepper to taste. Stir in the
cornmeal and simmer, stirring often, until the broth is thickened. 

NOTES:
you need a huge pot for the full recipe. only barely fit in my two
saucepans. 
I made some polenta to go with it.
the thyme and dill are a little strong.