When we think of food from the forest, wild mushrooms are often the first ingredient that springs to mind. Indeed, the forest offers plenty of options in both spring and fall. For this recipe, we use a medley of wild mushrooms in season, such as chanterelles, pine mushrooms, or lobed oyster mushrooms. The mushrooms are seared and finished with sherry vinegar to bring out their umami flavour and served atop a rich bean stew.
Adapt with the seasons
Save this recipe and adapt as the seasons go on. In springtime, sweet and smoky morels will play nicely in this dish.
This recipe was originally published in the November 2025 issue of alive magazine.
Cannellini Beans with Wild Mushrooms
Ingredients
- 1/4 cup (60 mL) + 1 Tbsp (15 mL) extra-virgin olive oil, divided
- 2 cups (500 mL) sliced onion
- 1 small sprig rosemary
- 2 bay leaves
- 5 sprigs of thyme, divided (plus more for garnish)
- 6 to 8 whole garlic cloves
- 2 cups (500 mL) finely chopped leek, white and pale green parts only
- 1 1/2 cups (375 mL) dry cannellini beans, rinsed and soaked overnight, drained
- Salt, to taste
- Black pepper, to taste
- 12 oz (340 g) mixed mushrooms, such as chanterelle, pine, oyster, or hedgehog
- 4 tsp (20 mL) sherry vinegar or red wine vinegar
Directions
01
In large, heavy bottomed saucepan, add 1/4 cup (60 mL) olive oil and sauté onion, rosemary, bay leaves, 3 sprigs thyme, and garlic for 3 minutes over medium heat. Add leek and continue to sauté until all contents are soft, about 10 minutes. Add beans and water to cover, about 5 to 6 cups (1.2 to 1.4 L). Increase heat to bring to a boil, then reduce to low to simmer slowly. Cook for 1 to 2 hours, until most cooking liquid has evaporated and garlic and onions have melted into a silky sauce. Season with salt and pepper and keep warm while preparing mushrooms.
02
In large skillet, heat remaining 1 Tbsp (15 mL) olive oil on medium high and, working in batches, if necessary, sauté mushrooms along with remaining 2 sprigs of thyme, seasoning with pinch of salt and pepper for 7 to 9 minutes, or until mushrooms are lightly browned and softened. Add vinegar and cook for a further 2 to 3 minutes, scraping up any bits from bottom of pan.
03
To serve, spoon some beans onto plate and top with mushrooms; garnish with picked thyme leaves.
