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Featured Food: Wild Mushrooms

March 5, 2013

Simply Sonoma


Wild Mushroom and Bean Casserole


1/2 lb Chanterelle and/or other wild mushrooms
2 cups white beans (canned preferred, if dry – presoak about 8 hours)
1 onion (minced finely)
1 stalk celery (minced finely)
1 carrot (minced finely)
1 tsp dried thyme
2 tsps dried tarragon
2 garlic cloves (minced)
1/2 tsps salt
black pepper
olive oil for sauteing

(For Topping)
2 1/2 cups breadcrumbs
1/3 cup chopped walnuts
1/4 cup butter (can substitute with virgin coconut oil)
2 tsps dried sage
1 tsp dried oregano


Drain and rinse the beans. Add to stockpot with 4 cups of cold water. Bring to a boil and simmer for about three minutes. Skim off any white foam from the top. Cover the pot and lower the heat to medium. Add the onion, celery, carrot, thyme and tarragon. Simmer for about 45 minutes. Lower the heat to low and continue to…

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