It's been a while since our last post due to some unexpected out of town travel so I thought I would come back with a fun, and hopefully informative, post on a dinner I made last night. It was cold and rainy here in Richmond so I thought something a little more hardy would be a good idea. Given that my obsession with shiitake mushrooms & greens continues I decided to fold them into a white bean creation to serve with some shrimp and scallops.
Veggie Cassoulet (for 2)
14.5 oz can Cannellini beans
1/2 cup chicken stock
8 large shiitake mushrooms
1 bunch of greens (I used baby chard, but anything will work)
Seasoning to taste (I used truffle salt & garlic pepper)
White vinegar (just a splash when cooking the greens)
I washed and removed the stems from the shiitake mushrooms and then sliced them into fairly thin slices that would saute well and not require cutting once mixed in with the beans.
I put a saute pan on medium high heat with some olive oil and once the oil was hot I tossed in the mushrooms and sprinkled a little garlic pepper on them. While the mushrooms were cooking I added the white beans (including the water in the can), the chicken stock to a pot over medium heat & a sprinkling of truffle salt.
Once the mushrooms had browned I added them to the pot with the beans and then splashed a little more oil to the hot saute pan and put the greens in to saute. I cooked them for about a minute, then using tongs flipped them over, splashed in a little bit of vinegar and then covered the pan.
Once the greens had cooked down, I transferred them to the pot with the white beans and mushrooms, turned down the heat and let it cook until the liquid was almost all gone. While that was happening I sauteed some shrimp and scallops to top it off with and voila ...
If you end up with another cold day before summer, give this one a try ... enjoy!
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