Mushrooms & White Beans

Mushrooms & White Beans
Serves 6-8

This is a beautiful recipe that works on many levels… as a side dish, entrée, hot, cold, at room temperature, for vegetarians or vegans, appealing to meat eaters, etc. I love soaking and slowly simmering beans on the stovetop but using a canned variety is just as delicious. The heartiness of the beans and mushrooms against the acidity within this dish make it both warming and light.

1 lb. bag of cannellini or white beans
2-3 springs hearty herbs such as rosemary and/or thyme
2-3 tablespoons white wine vinegar
1-2 tablespoons plus ½ cup extra virgin olive oil
½ teaspoon plus 1 tablespoon salt
1-2 lb. wild mushrooms
Balsamic vinegar

Soak beans in a large pot of water, preferably filtered for at least 6 hours. Water should just cover the beans. Bring the pot of water to a simmer over medium low heat, add herbs, and cook the beans for 2-3 hours. Add water throughout the simmering process so that the beans are just covered as they cook and expand. Do not season the beans with salt, this will make them tough and slow down the cooking process. 

While the beans are cooking, heat a large skillet over medium high heat and add a tablespoon or so of olive oil. You’ll sear your mushrooms in batches to prevent them from steaming and use a tablespoon of olive oil per batch. Cut mushrooms if needed and sear for 3-4 minutes per side until golden brown. Season with salt and remove to a small sheet tray or plate. Repeat the process until all mushrooms are cooked.  

When beans are finished season with remaining 1 tablespoon of salt, acid, and olive oil. They will be soupy and starchy looking. Place in a large bowl or shallow serving dish and top with mushrooms and a good splash of balsamic vinegar and olive oil.