Cannellini Beans with Wild Mushrooms

When we think of food from the forest, wild mushrooms are often the first ingredient that springs to mind. Indeed, the forest offers plenty of options in both spring and fall. For this recipe, we use a medley of wild mushrooms in season, such as chanterelles, pine mushrooms, or lobed oyster mushrooms. The mushrooms are seared and finished with sherry vinegar to bring out their umami flavor and served atop a rich bean stew. 

This recipe originally appeared on alive.com as “Cannellini Beans with Wild Mushrooms.”

Cannellini Beans with Wild Mushrooms

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Servings

6

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Ingredients

• 1/4 cup + 1 Tbsp extra-virgin olive oil divided
• 2 cups sliced onion
• 1 fresh rosemary sprig
• 2 Bay Leaves
• 5 fresh thyme sprigs divided, plus picked thyme leaves for garnish
• 6 to 8 whole garlic cloves
• 2 cups finely chopped leek white and pale green parts only
• 1 1/2 cups dry cannellini beans rinsed and soaked overnight, drained
• 3/4 tsp + 1/8 tsp salt
• 1/2 tsp + 1/8 tsp black pepper
• 12 oz mixed mushrooms such as chanterelle, pine, oyster, or hedgehog
• 4 tsp sherry vinegar or red wine vinegar

Ingredients 1/4 cup + 1 Tbsp extra-virgin olive oil divided 2 cups sliced onion 1 fresh rosemary sprig 2 Bay Leaves 5 fresh thyme sprigs divided, plus picked thyme leaves for garnish 6 to 8 whole garlic cloves 2 cups finely chopped leek white and pale green parts only 1 1/2 cups dry cannellini beans rinsed and soaked overnight, drained 3/4 tsp + 1/8 tsp salt 1/2 tsp + 1/8 tsp black pepper 12 oz mixed mushrooms such as chanterelle, pine, oyster, or hedgehog 4 tsp sherry vinegar or red wine vinegar

Servings 6 Print Recipe

Instructions

1. In large, heavy bottomed saucepan, add 1/4 cup olive oil and sauté onion, rosemary, bay leaves, 3 thyme sprigs, and garlic cloves for 3 minutes over medium heat. Add leek and continue to sauté until all contents are soft, about 10 minutes. Add beans and water to cover, about 5 to 6 cups. Increase heat to bring to boil, then reduce to low to simmer slowly. Cook for 1 to 2 hours, until most cooking liquid has evaporated and garlic and onions have melted into a silky sauce. Season with salt and pepper and keep warm while preparing mushrooms.
2. In large skillet, heat remaining 1 Tbsp olive oil on medium-high and, working in batches, if necessary, sauté mushrooms along with 2 remaining sprigs of thyme, seasoning with salt and pepper to taste, until mushrooms are lightly browned and softened, about 7 to 9 minutes. Add vinegar and cook for further 2 to 3 minutes, scraping up any bits from bottom of pan.
3. To serve, spoon some beans onto plate and top with mushrooms; garnish with picked thyme leaves.