It’s a good thing when your neighbor is Connie Green and she offers you a nice big bag of chantrelle mushrooms.
It’s even better when you have a pot of Alubia Blancas on the stove, ready to eat.
Here's what I did with my bounty:
- Wipe the mushrooms with a damp paper towel and cut into bite-sized pieces if they’re big.
- Sauté mushrooms over medium-low heat in both butter and olive oil (2:1 ratio) and lots of minced garlic. A thyme sprig would also be welcome. Cook, stirring, until the mushrooms begin to soften and release their juices, 8 to 10 minutes or so.
- Remove the thyme, if you used it, and ladle into a waiting bowl of creamy, white hot beans.
- Transition into autumn with ease.