Sauteed Flageolet Beans with Peas and Black Trumpet Mushrooms
Fresh, sweet English peas and our earthy Black Trumpet Mushrooms play beautifully with the creamy, light flavor of our dainty green Flageolet Beans. This simple sauté highlights every flavor in a satisfying yet light dish.
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Makes 6 to 8 servings
Rinse mushrooms under cold running tap water to remove any debris. Place mushrooms in bowl, and cover with boiling water. Let soak 15 to 20 minutes.
Drain mushrooms and reserve soaking liquid. Rinse mushrooms well, gently squeeze out excess moisture and set aside. Strain mushroom soaking liquid through coffee filter to remove any fine debris and set aside.
Heat skillet over medium heat, and add butter and shallots. Sauté briefly before adding mushrooms. Cook gently for about 2 minutes.
Add 3/4 cup mushroom soaking liquid along with beans and peas, and bring to a boil.
Remove from heat, and stir in chives. Season to taste with salt and black pepper.