Saute of Beans with Chanterelles

by Editorial Staff

Delicate and fragrant sauté of large beans and wild mushrooms.

Summary

Cook Time	2 hours
Total Time	2 hours
Course	Side Dish
Servings (Default: 4)

Ingredients

How to make mushroom bean sauté

Instructions

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).
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).
Add boiled beans and sour cream. Black pepper can be added, but this is optional. Simmer saute beans with mushrooms, covered for 15 minutes.
Wash and chop the greens.
Add greens to the sauté. Stir and turn off.

Bean saute with mushrooms is ready. Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.