1/2 lb Assorted wild mushrooms, such as chanterelles and cremini
1 tbsp Olive oil
2 Cloves garlic, peeled and thinly sliced
Salt & freshly ground pepper
1/2 cup White wine
1 can (16-oz) cannellini beans, drained and rinsed
1/4 cup Water
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1. 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.
2. 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 water; cook for 3 minutes more, until mushrooms are soft and beans are heated through, Adjust seasonings and keep warm until ready to serve.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary Posted to MM-Recipes Digest V4 #037 by John Merkel <jmerk@doitnow.com> on Feb 4, 1997.
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