Mushrooms with White Beans and Herbs

mushroom beans maria provenzano

mushroom beans maria provenzano

For so long I would buy mushrooms and never really know what to do with them.  They would get mushy or just be boring.  I was determined to figure out how to cook these things AND make them taste good.  The trick is to get them browned.  I would never let them cook enough to get brown because I was scared they would get too mushy.  After sautéing mushrooms about a million times I realized they need to keep cooking until the juices get released.  This recipe is tried and true... I make it all of the time.  It's a great recipe to have as a basic foundation that you can add to anything.  I like to add extra veggies like roasted broccoli, sautéed spinach, roasted red peppers... anything!  I toss it with pasta and parmesan cheese, or place on top of sprouted bread for an open face sandwich.  I like this recipe because you get the meaty flavor from the mushrooms without eating meat, and get protein from the beans that are also creamy and rich.  I look for any reason to cook with wine and fresh herbs.  They just make everything better!  Mushrooms with White Beans and Herbs is one of my favorite weeknight go-to recipes.

mushroom beans

mushroom beans

Mushrooms with White Beans and Herbs

1 pound mushrooms; cleaned and sliced

1 large shallot; finely chopped

1 garlic clove; minced

1/4 cup white wine

2 teaspoons fresh thyme

1/2 teaspoon red peper flakes; optional

1/3 cup fresh parsley; roughly chopped

1 15oz can cannellini beans (aka white kidney beans); drained and rinsed

2 tablespoons unsalted butter

Instructions:

*Clean the mushrooms by wiping the tops with a damp paper towel

*Remove the stems

*Cut the mushrooms in thick slices (about a 1/4 inch thick)

*Sometimes if they are big mushrooms I will cut the slices in half

*Place a skillet over medium/high heat and pour in 2-3 tablespoons of olive oil

*Once the oil is very hot add in the mushrooms and a sprinkle of salt

*Make sure to use a skillet large enough so that the mushrooms aren't crowding each other because then they will not have the opportunity to brown

*Keep cooking until the juices release and start to evaporate

*This is when the mushrooms will start to brown

*Once they have started to brown add in the finely chopped shallot

*Cook for a minute or so over medium heat until softened

*Add in the garlic; cook for about a minute

*Add in more olive oil if needed; you don't want the garlic to get brown

*Add in the fresh herbs

*Pour the wine in over the mushroom mixture; it will boil and smell amazing!

*Once the wine has cooked in for a couple minutes add in the 2 tablespoons unsalted butter

*You can leave this out if you really want to and just replace it with olive oil, BUT the butter makes the mixture rich and creamy... it's a little fat that actually can be a good thing.  I like using organic!

*Lastly add in the drained and rinsed beans

*Stir everything together until the beans are heated through

*Pour over pasta, place on bread for an open face sandwich, or pour over leafy greens for a filling salad

*You can also make this ahead of time and pack in your lunch... it's great cold!

mushroom and beans

mushroom and beans

mushroom beans 14

mushroom beans 14

mushroom beans

mushroom beans

mushroom beans

mushroom beans

mushroom beans 10

mushroom beans 10

mushroom beans

mushroom beans

mushroom beans

mushroom beans