Name: Chanterelles with beans and salsa verde
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb Fresh Chanterelle mushrooms; 30 oz Cannellini beans (canned and rinsed); 1 bunch Flat-leaf parsley; 2 tbsp Capers, drained; 3 cloves Garlic cloves, minced; 2 tbsp Lemon juice; 0.5 cup Extra virgin olive oil; 1 large Shallot, finely diced; 2 tbsp Unsalted butter; 1 tsp Salt and freshly ground black pepper

Vegetarian

Chanterelles with beans and salsa verde

This elegant dish marries the nutty, apricot-scented flavor of wild chanterelles with the buttery texture of cannellini beans. Finished with a vibrant, punchy salsa verde, it is a gourmet meal that is surprisingly simple to prepare and visually stunning on the plate.

Prep

20m

Cook

15m

Serves

Calories

420kcal

Qty	Ingredient
1 lb 450 g	Fresh Chanterelle mushrooms
30 oz 850 g	Cannellini beans (canned and rinsed)
1 bunch 30 g	Flat-leaf parsley
2 tbsp 30 g	Capers, drained
3 cloves 3 units	Garlic cloves, minced
2 tbsp 30 ml	Lemon juice
0.5 cup 120 ml	Extra virgin olive oil
1 large 1 unit	Shallot, finely diced
2 tbsp 28 g	Unsalted butter
1 tsp 5 g	Salt and freshly ground black pepper

2 Method

Step 1. Prepare the salsa verde by finely chopping the parsley and capers. In a small bowl, combine them with half of the minced garlic, lemon juice, and extra virgin olive oil. Season with a pinch of salt and pepper and set aside.

Step 2. Clean the chanterelles carefully with a soft brush or damp cloth. If they are large, tear them into bite-sized pieces rather than slicing to maintain their natural texture.

Step 3. Heat the butter and a tablespoon of olive oil in a large skillet over medium-high heat. Once the butter is foaming, add the chanterelles in a single layer. Let them sear without moving for 2-3 minutes to develop a golden crust.

Step 4. Add the diced shallot and the remaining garlic to the skillet. Sauté for another 3 minutes until the shallots are translucent and the mushrooms are tender.

Step 5. Stir in the drained white beans and a splash of water or vegetable stock (about 2 tablespoons) to help create a light glaze. Heat through for 3-4 minutes, tossing gently to avoid breaking the beans.

Step 6. Remove from heat. Divide the mushroom and bean mixture among four plates and drizzle generously with the prepared salsa verde. Serve immediately.

·
Never soak chanterelles in water, as they act like sponges and will become soggy. Use a dry brush or a barely damp paper towel to clean them.
·
Tearing the mushrooms by hand instead of using a knife gives them more surface area to catch the salsa verde and looks more rustic.
·
If you want a vegan version, replace the butter with a high-quality vegan butter substitute or simply use more olive oil.
·
For an extra layer of flavor, add a pinch of red pepper flakes to the salsa verde for a gentle heat.

? FAQ

Can I use dried chanterelles for this recipe?

Fresh are best for the texture, but you can use dried. Rehydrate them in warm water for 20 minutes before using, and make sure to pat them very dry before sautéing.

What can I substitute for cannellini beans?

Great Northern beans or butter beans work perfectly as they share the same creamy texture.

How long does the salsa verde keep?

It is best fresh, but you can store it in an airtight container in the fridge for up to 3 days. The oil may solidify, so let it come to room temperature before serving.

What should I serve this with?

This dish is wonderful on its own, but it also pairs beautifully with crusty sourdough bread or over a bed of creamy polenta.

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Chanterelles with beans and salsa verde

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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