Beurre Blanc Beans with Balsamic Mushrooms

A creamy, tangy, buttery bowl of goodness.

Bean me up, Scotty

Beurre blanc beans with crispy balsamic-glazed mushrooms

Time: 30 mins | Difficulty: 1/5 | Yield: 1 bowl + leftovers if you want

These beans pack a delicious punch!! Inspired by my many attempts to make a beurre blanc sauce for one (I still have not cracked it), I’ve come to love the combination of sweet shallots, tangy vinegar, and buttery butter. (Lots and lots of butter.) The base sauce combined with the can of white beans, and a little bit of parm, creates a bowl that is warming and calming, while still having a brightness that makes you want more and more. I topped the whole thing off with some crispy balsamic mushrooms that bring a sweet punch to every bite—because why use one type of vinegar in a recipe, when you can use two?!

The making of the sauce!

Ingredients:

• Butter (about 2 and a half

  tablespoons in total)

• 1 shallot

• 1 tablespoon of white vinegar

• Dijon mustard

• 1 can of white beans

• About half a cup of parmesan, grated

• 3 shiitake mushrooms

• Balsamic vinegar

Method:

1. Get all your chopping out of the way first: Finely dice the shallot, and thinly slice your shiitake caps.

2. Make the beans: Add about half a tablespoon of butter to a pan, and add the diced shallot. Turn the heat on low and stir.

3. Once the butter has fully melted and the shallots are turning translucent, add the Dijon mustard (you only need a tiny spoonful).

4. Add a splash of vinegar to the pan. Stir well to combine. Alternate adding butter and vinegar, letting the mixture heat up in between additions, until the mixture takes on a thicker, slightly saucy consistency.

5. Add the full can of beans to the pan, plus about half the liquid from the can. Turn the heat up to medium, and stir everything well. Add a touch of salt and some pepper.

6. When the beans are bubbling and fully heated through, add a touch more butter and the parmesan. Taste to see if more salt or pepper is wanted, then turn off the heat and set aside.

7. Make the mushrooms: Heat some butter and olive oil in a pan (either the same pan, after setting aside the beans and wiping down the pan, or a separate new one), and add the mushrooms.

8. To make the mushrooms crispy, stir once at the beginning to fully coat them with the fat, then let them sit in the heat. You can also press down on the mushrooms with a spatula, to get more water out.

9. When the mushrooms are fully cooked and getting crispy around the edges (about 10 minutes later), add salt and pepper and turn off the heat. Pour about a tablespoon of balsamic vinegar directly into the pan, and stir immediately to coat the mushrooms.

10. Top the beurre blanc beans with the mushrooms, add some parmesan shavings and some more cracks of pepper, and enjoy!

Step one, step two, step three!

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Want another bean recipe? Check this one out!!