Place a large pot on the stove over medium heat. Once hot, add the mushrooms and cook, turning occasionally, for about 5 minutes until they release their water. Continue cooking until the water evaporates. Once the mushrooms begin to stick to the bottom of the pot, add 1 tablespoon extra virgin olive oil and cook for an additional 5 to 7 minutes until golden brown and crisp around the edges. Season with salt and pepper.

Add the diced onion and celery and sauté with the mushrooms for 5 minutes. Add the garlic and cook for 1 minute until fragrant.

Add 1 tablespoon extra virgin olive oil to the pot with 2 tablespoons of flour. Stir to coat the vegetables in the flour and cook for 1 minute until the flour browns and has a nutty aroma.

Add the white wine to the pot and whisk continuously with the flour until smooth and thick. Add the remaining 4 cups of water and both cans of beans. Bring to a boil.

Reduce the heat to low and add salt and pepper to taste. Add the pearl couscous and simmer, uncovered, for 20 to 25 minutes or until tender.

Taste the stew and add salt and pepper if needed. Add the parsley, basil, and lemon juice. Simmer for 5 minutes. Turn off the heat and let it stand for 5 minutes.

Spoon the stew into bowls and finish with fresh basil and shaved Parmesan cheese, if desired. Enjoy!