Navy Bean & Wild Mushroom "Risotto"
a good handful dried wild mushrooms (I like to use the dried, because you will use the hydrating liquid
1 medium vidalia onion chop
3 sage leaves finely sliced (chiffonade)
Couple of squirts of Pam
1 green onion finely chopped for garnish
The night before, place beans in a large bowl and fill with water (as per directions).
To make the meal:
Drain the mushrooms through a very fine sieve (I use a yogurt cheese maker to do this). Reserve the liquid. Rinse the mushrooms as they may be sandy!
Drain and rinse the beans.
In a large cast enamelled dutch oven, spray a couple squirts of Pam and begin sweating the onions (you may need to add a bit of the mushroom stock to do this).
Add all of the mushroom stock, and the low sodium chicken stock (don’t add the mushrooms yet). Add the sage.
To finish, you may wish to add a pat of unsalted butter (but not I) and a dash of cognac - as these flavours are wonderful with mushrooms.
Garnish with finely chopped green onions or cheese.