| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables, Sides, Soup/stews | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Assorted wild mushrooms, such as chanterelles and cremini |
| 1 | tb | Olive oil |
| 2 | Cloves garlic, peeled and thinly sliced | |
| Salt & freshly ground pepper | ||
| 1/2 | c | White wine |
| 1 | cn | (16-oz) cannellini beans, drained and rinsed |
| 1/4 | c | Water |
INSTRUCTIONS
1. Carefully brush mushrooms with a mushroom brush or towel to remove dirt. Cut larger mushrooms in half or into 1/2-inch slices; keep smaller mushrooms whole. 2. In a large skillet, heat olive oil over medium heat. Add mushrooms, garlic, and salt and pepper to taste. Cook for 3 minutes, until mushrooms are lightly browned. Add wine, beans, and water; cook for 3 minutes more, until mushrooms are soft and beans are heated through, Adjust seasonings and keep warm until ready to serve. Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary Posted to MM-Recipes Digest V4 #037 by John Merkel <jmerk@doitnow.com> on Feb 4, 1997.
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