Ingredients
1/2 pound assorted wild mushrooms, such as chanterelles and cremini
1 tablespoon olive oil
2 cloves garlic, thinly sliced
Salt and freshly ground black pepper
1/2 cup dry white wine
1 16-ounce can cannellini beans, drained and rinsed
1/4 cup of water
Preparation
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.
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 1/4 cup water; cook for 3 minutes more, until mushrooms are soft and beans are heated through. Adjust seasonings, and keep warm until ready to serve.
