Ohhhhh, yes please. This is one of those dishes that you can make all year round, but it’s particularly satisfying in fall. The creamy white bean and the caramelized onions and savory mushrooms come together to create an earthy, heavenly, mish-mosh of flavors and textures. Paired with some whole-grain bread (or Ezekiel English muffins, as I did here ’cause I’m lazy), it’s a perfect dish to throw together and make you feel like life is worth living even on a rainy Monday. I promise. And you know I don’t make promises I can’t keep.
Rustic White Beans and Mushrooms
1 can cannellini beans, drained and rinsed
1 teaspoon dried thyme
1 teaspoon dried tarragon
2 tablespoons extra-virgin olive oil
1 large leek, sliced thin
1 package gourmet mix mushrooms (or shiitakes)
kosher salt to taste
freshly ground pepper to taste
- Warm the olive oil in a non-stick skillet over medium heat. Add the chopped leeks and saute gently until soft. Remove from pan and reserve.
- In the same pan, saute the mushrooms until they are golden and caramelized, 10-12 minutes. Keep them moving and add more olive oil if necessary (but only if necessary).
- When the mushrooms are caramelized, add the leeks back and pour in the beans. Mix well, season with the salt, pepper, and dried herbs, and warm the beans through. Serve over whole grain bread or pasta.
Source: Adapted from Veganomicon, by Isa Chandra Moskowitz and Terry Hope Romero