Cannellini Beans with Wild Mushrooms
Servings
6
Servings
6
Ingredients
  • 1/4cup + 1 Tbsp extra-virgin olive oildivided
  • 2cups sliced onion
  • 1 fresh rosemary sprig
  • 2 Bay Leaves
  • 5 fresh thyme sprigsdivided, plus picked thyme leaves for garnish
  • 6 to 8 whole garlic cloves
  • 2cups finely chopped leekwhite and pale green parts only
  • 1 1/2cups dry cannellini beansrinsed and soaked overnight, drained
  • 3/4tsp + 1/8 tsp salt
  • 1/2tsp + 1/8 tsp black pepper
  • 12 oz mixed mushroomssuch as chanterelle, pine, oyster, or hedgehog
  • 4tsp sherry vinegar or red wine vinegar
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.