Wild Mushrooms with Alubia Blanca

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Main Dishes Vegetarian

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:

  1. Wipe the mushrooms with a damp paper towel and cut into bite-sized pieces if they’re big.
  2. 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.
  3. Remove the thyme, if you used it, and ladle into a waiting bowl of creamy, white hot beans.
  4. Transition into autumn with ease.


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