Simply Delicious!

by danggoodfood

 

It’s about time for some change.  I am moving next month and needless to say I am very excited.  Usually when one moves there is minimal grocery shopping, items in the pantry get boxed up, and anything in the fridge is usually thrown out.  That is happening  in both our apartments.  Lacking the will to cook a dinner after a hard day at work, and not wanting to eat out  I then decided that maybe  I could make something from the bits and pieces scattered around the fridge and pantry.  Behold…good ol’ risotto, some pickled artichokes, dibs and dabs of this and that and… a newly introduced favorite side dish of beans peas and mushrooms. Viola!

There is something about a delicate white bean that makes it magnificent!   I think it’s their creaminess that’s so satisfying and comfy!

I love garlic I love peas I love the creamy white bean and I love love love fresh Shitake mushrooms.  When all those miraculous ingredients are simmering together they create an earthy meaty & very magical miracle.  Sans the meat!

I made this a couple of nights ago to go along a chipotle risotto with pickled artichokes.  But that my friend, isn’t as important as the flavors that infused together when the creamy beans break apart.

Creamy White Bean Ragout with Peas and Shitake Mushrooms
1 Can of Cannelini, or Navy beans
2 medium Fresh Shitake Mushrooms
1/2 scan cup of peas (if fresh pre-blanched)
1-2 cloves of garlic (depending on size)
1 t black pepper
1/4 cup of water
3-4 leaves of Sage
Olive Oil
Salt to taste.

Directions:

Prep:  Begin with slicing your garlic thinly into slivers.  For the mushrooms do chunky uniform dices.

Begin with a hot oiled pan and add your slivers of garlic.  Perfume the oil but do not toast or give color, add your mushrooms and lightly coat them with the oils from the pan.  Add your can of beans, water, and peas.  Bring to a boil and add more water to reach a risotto type consistency.  Season to taste and top with the sage oil   DONE!

To make the Sage oil simply heat up a bit of Olive oil and infuse it with chiffonades fresh sage and let warm through.

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