Saute of Beans with Chanterelles

Delicate and fragrant sauté of large beans and wild mushrooms.

Cook: 2 hours

Serving: 4

Ingredients

• Beans – 100 g
• Mushrooms – 250 g
• Sour cream – 4 tbsp
• Salt – 1 teaspoon
• Greens – 0.25 bunch

How to make mushroom bean sauté

Direction

1. Soak the beans for 12 hours, drain the water. Pour the beans with fresh water, cook for 40 minutes. Salt (0.5 teaspoon), turn off. Drain the water (you can leave a little).
2. Rinse the mushrooms thoroughly. Large ones can be cut, but remember that mushrooms decrease in size during cooking.

   

   
   Heat vegetable oil in a frying pan. Fry mushrooms over medium-high heat for 20 minutes. Stir from time to time. Salt (0.5 teaspoon).
3. Add boiled beans and sour cream. Black pepper can be added, but this is optional. Simmer saute beans with mushrooms, covered for 15 minutes.
4. Wash and chop the greens.

   

5. Add greens to the sauté. Stir and turn off.

Bean saute with mushrooms is ready. Enjoy your meal!