White Beans with Carl Johan Mushrooms

I wrote last week that beans are filled with protein. They are also inexpensive when you buy them in larger portions of uncooked pulses. And they taste great. Most pulses, not lentils however, should soak 3-4 hours or until the next day in three times as much cold water as their own weigh. There should be 2 tsp. salt added to make sure pulses absorb the water better. After you drain pulses for water, they should be cooked in a new portion of water for 2 hours. The cooking time can vary depending on where they were grown. It is bedst to cook all the pulses at one time and then freeze what you don’t need. After walking in the woods yesterday, I was so lucky to find a few Carl Johan mushrooms. So I decided to make this dish today, Monday.

White Beans with Carl Johan Mushrooms

6 – 8 oz,/180-240 grams Carl Johan Mushrooms

3 tbsp. butter

1 large onion, chopped

2 garlic cloves, peeled and finely chopped

10 oz./300 grams cooked white beans (you can always buy them in cans)

5-6 sage leaves

Garnish:

1-2 oz. chopped parsley

To make, slice larger mushrooms so they are all roughly the same size except for two. Cut them down the center as they are very decorative to garnish the dish with. In a large frying pan, melt butter, then add onion, garlic and mushrooms and fry 5 minutes until golden. Be sure not to overcrowd pan or mushrooms will not take a nice color.

Add cooked beans, or a can of cooked beans with a little of the water they were cooked in, sage and gently warm for a couple of minutes.

To serve, divide beans and mushrooms into 4 warmed bowls. Place a half mushroom on top of each plate. Garnish with parsley and pass a good crusty bread around. This dish would be nice with lamb or beef.

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