Photo Credit: “Breakfast: Bacon salted mushrooms on a bed of five types of beans in tomato sauce with mixed salads and herbs (mizuna, rocket, cornsalad, red kale, shungiku and amaranth)” by Kai Chan Vong / CC BY 2.0
- Yield: 6 servings
Mushrooms and Beans
- For the best buy, choose mushrooms that look smooth and dry. They should not smell moldy!
- To prepare fresh mushrooms, rinse under running water. Pat dry with a paper towel if desired. Trim off rough ends of stems.
- To store fresh mushrooms, place them in a paper bag and refrigerate for up to 5 days
- Beans need to be soaked and cooked ahead. Follow preparation directions on package
- In a large frying pan, heat oil over medium heat.
- Add onions and garlic, cook2minutes, stirring often.
- Add mushrooms, basil, and oregano. Cook 6 minutes, stirring often.
- Stir in beans and tomato sauce, heat through. Stir inParmesan.
- Serve as a side dish, or over pasta or rice if desired.
- Refrigerate leftovers.