Author Notes: Who knew this dish would be such a hit? Easy to make fairly quick fix.
Makes: 3 cups
cups cannellini beans, cooked
portobello mushroom cap, small dice
cup sun dried tomatoes, small diced
medium garlic clove, minced
tablespoons fresh thyme, leaves removed from stem and minced
tablespoons extra virgin olive oil or 1/4 cup veggie stock for sauteing
salt, to taste
In This Recipe
- Heat a saute pan over medium heat. When hot, add a sprinkle of salt. After 30 seconds, add oil or stock.
- Add mushrooms. Saute until they start to change color. Add sun dried tomatoes and garlic. When garlic is fragrant, add beans. Stir to coat. Add thyme and a pinch of salt.
- Serve hot.