Nah, this is good stuff, and if you're not paying attention you don't even notice the lack of meat. What's awesome too is that I cut my grocery bill by 1/3 this week. I can't claim this is all because I didn't buy meat, because I did. I'm still eating meat. But I'm not eating as much, and I've found these recipes use common ingredients so I'm buying fewer items in larger packages and utilizing leftover ingredients.
Vegetarian: Over 300 Healthy and Wholesome Recipes Chosen from Around the World. So far I've discovered three recipes I've really enjoyed out of this book, and I look forward to trying some more, like beet, wild mushroom and potato casserole.
But I digress. Oil and butter that's where we're at.
Another thing about the mushrooms - the beans are a texture and the pasta is the body of this dish, so your mushrooms are essentially your flavor as well as an additional texture. If you can, if your store carries a variety of mushrooms, I would suggest experimenting and finding a blend that works for you. Tonight I am making this dish again for dinner and I'm going to use regular fresh mushrooms along with a small package of fresh portabellas to throw into the mix. We'll see how it goes.
Beans with Mushrooms Recipes
Vegetarian: Over 300 Healthy and Wholesome Recipes Chosen from Around the World
2 T olive oil
4 T butter
2 shallots, chopped
2-3 garlic cloves, crushed
1 1/2 lbs mixed mushrooms, sliced
4 pieces sun-dried tomatoes, drained and chopped
6 T dry white wine
15 oz can red kidney, pinto or borlotti beans, drained
3 T Parmesan cheese, grated
2 T fresh parsley, chopped
salt and pepper
freshly cooked pappardelle pasta, to serve
Heat oil and butter in frying pan. Fry shallots until soft.
Add garlic and mushrooms and fry for 3-4 minutes.
Stir in sun-dried tomatoes, wine and seasoning to taste.
Stir in beans and cook for 5-6 minutes until most of the liquid is absorbed and beans are heated through.
Stir in Parmesan cheese. Sprinkle with parsley and serve over pappardelle.