Print This Recipe

Print
Foraged Frank and Beans Photo: Marcus Nilsson

Foraged Frank and Beans

Whole Living, June 2011 http://www.marthastewart.com/132839/foraged-frank-and-beans
0
Rated
(0)
  • Yield Serves 6

Ingredients

    • 2 tablespoons olive oil
    • 1 pound Italian sausage, cut into pieces
    • 1 small onion, chopped
    • 4 cloves garlic, chopped
    • 1 pound morels, quartered
    • 1 pound porcinis, quartered
    • 2 cups fiddlehead ferns, sheaves removed, trimmed to about 2 inches
    • 1 can white beans, drained
    • 1 cup dry white wine
    • Coarse salt and freshly ground black pepper

Directions

  1. Heat 1 tablespoon oil in a cast-iron skillet. Add sausage and cook until brown. Remove and set aside.
  2. Heat remaining tablespoon of oil; add onion and garlic and cook until softened, about 2 minutes.
  3. Add mushrooms in batches and cook until tender, about 3 minutes. Add fiddleheads and cook until tender but slightly crunchy, about 3 minutes more.
  4. Add beans and wine. Simmer until liquid has reduced by half. Season with salt and pepper.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.