Savoury Beans with Mushrooms

[Guest guest]

Hi everybody,

 

I just tried this for supper. It was delicious.

Enjoy!!

 

Savoury Beans with Mushrooms

 

1 tablespoon (15 mL) olive oil

1 small onion, finely chopped

2 cloves garlic, crushed

1 tsp dried oregano

1/2 pound (227 g) fresh mushrooms, sliced

1 can (19 ounces/540 mL) beans, drained

(white, red kidney, or black beans change both look and flavour)

juice of 1 lemon

freshly ground pepper

fresh flat-leaf parsley, finely chopped

 

Heat oil in medium heavy saucepan over medium

heat and cook onion for 2 minutes. Add garlic and

oregano and cook another minute or until onion is

soft and transparent. Add mushrooms and cook another

5 - 7 minutes, turning, until they soften and release their

liquid. Add dranied beans and lemon juice and cook another

5 minutes. Season to taste with pepper. Remove from heat and

let cook to lukewarm. Serve trimmed with parsley.

 

This is from The Part-Time Vegetarian by Louise Lambert-Lagace

and Louise Desaulniers of Montreal.

 

***I used red kidney beans tonight and they were lovely.***

 

 

 

 

 

 

 

[Guest guest]

My husband loves beans.....I wonder if he would like this for dinner one

night...grandson is also a bean lover....just can't tell him there are mushrooms

in it....sounds like another recipe I will have to try soon.

 

Ivy

-

Paula Sacks<pms542001

Vegetarian Group

Friday, November 09, 2007 4:43 PM

Savoury Beans with Mushrooms

 

 

Hi everybody,

 

I just tried this for supper. It was delicious.

Enjoy!!

 

Savoury Beans with Mushrooms

 

1 tablespoon (15 mL) olive oil

1 small onion, finely chopped

2 cloves garlic, crushed

1 tsp dried oregano

1/2 pound (227 g) fresh mushrooms, sliced

1 can (19 ounces/540 mL) beans, drained

(white, red kidney, or black beans change both look and flavour)

juice of 1 lemon

freshly ground pepper

fresh flat-leaf parsley, finely chopped

 

Heat oil in medium heavy saucepan over medium

heat and cook onion for 2 minutes. Add garlic and

oregano and cook another minute or until onion is

soft and transparent. Add mushrooms and cook another

5 - 7 minutes, turning, until they soften and release their

liquid. Add dranied beans and lemon juice and cook another

5 minutes. Season to taste with pepper. Remove from heat and

let cook to lukewarm. Serve trimmed with parsley.

 

This is from The Part-Time Vegetarian by Louise Lambert-Lagace

and Louise Desaulniers of Montreal.

 

***I used red kidney beans tonight and they were lovely.***

 

 

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