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Brothy beans topped with duck fat-fried hedgehog mushrooms, pancetta crumbs, chives, crème fraîche and lemon juice. A meal that comes together quickly, and is nourishing and satisfying. Feel free to use any type of white beans, substitute crème fraîche with sour cream, and hedgehog mushrooms with any mushrooms you can easily find. (Fun fact: Hedgehog mushrooms got their name from the toothbrush-like texture on the underside of their caps!)
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In a saucepan on medium-low, warm up about a cup of store bought or homemade chicken stock. More if you want things to be soupier. When steaming, add in a 15oz. can of drained and rinsed white beans (cannellini, white navy, or flageolet beans are great options!) Simmer gently while you mince the chives and cook the mushrooms.
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In a cast iron or carbon steel pan, on medium-low heat, fry up some minced pancetta or pancetta crumbs until some fat has rendered out, and the pancetta is golden/crispy. Remove pancetta from fat and set aside. In the same pan, add in a bit of duck fat (or butter or olive oil) to the pancetta drippings. Turn heat up to high and add in a couple handful of cleaned mushrooms (sliced or chopped to bite-sized pieces if large). Cook undisturbed for about 3-4 minutes until golden. Sauté and cook for another minute or so until mushrooms are softened.
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To serve, transfer the brothy beans into a serving bowl. Top with mushrooms, reserved pancetta, minced chives, and a generous dollop of crème fraîche. Season with salt and pepper (or red chili pepper flakes) to taste, and sprinkle on some fresh lemon juice. Enjoy!
#f52mushroom
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