Mushrooms with White Beans and Herbs

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.

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!