| 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.
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”