Featured Food: Wild Mushrooms


Wild Mushroom and Bean Casserole


1/2 lb Chanterelle and/or other wild mushrooms
2 cups white beans (canned preferred, if dry – presoak about 8 hours)
1 onion (minced finely)
1 stalk celery (minced finely)
1 carrot (minced finely)
1 tsp dried thyme
2 tsps dried tarragon
2 garlic cloves (minced)
1/2 tsps salt
black pepper
olive oil for sauteing

(For Topping)
2 1/2 cups breadcrumbs
1/3 cup chopped walnuts
1/4 cup butter (can substitute with virgin coconut oil)
2 tsps dried sage
1 tsp dried oregano


Drain and rinse the beans. Add to stockpot with 4 cups of cold water. Bring to a boil and simmer for about three minutes. Skim off any white foam from the top. Cover the pot and lower the heat to medium. Add the onion, celery, carrot, thyme and tarragon. Simmer for about 45 minutes. Lower the heat to low and continue to simmer. The mixture should resemble a thick stew, if there’s too much liquid, leave the pot uncovered and stir occasionally. About 10 minutes before the beans are done, add the garlic and 2 teaspoons of olive oil to a cold skillet. Heat the skillet over medium heat, allowing the garlic to sizzle for about 30 seconds. Add an additional 2 teaspoons of olive oil, allow to warm, and then add the mushrooms. Sprinkle the mushrooms lightly with 1/2 teaspoon salt and saute until most of the mushroom liquid has evaporated, anywhere from 8-12 minutes depending on the types of mushrooms. Add the mushrooms to the beans.Turn off the heat and season with salt and pepper.

Preheat oven to 350.

To prepare the topping, melt the butter in a large, heavy skillet over medium heat. Stir in the bread crumbs, walnuts, sage, oregano, and paprika, and season with salt and pepper. Stir constantly until the mixture is lightly coated, 3-4 minute Remove from the heat. Pour the mushroom and bean mixture into a casserole dish. Top with the sage bread crumbs. Bake for 20-25 minutes, until the bread crumbs are golden and the casserole is bubbling.



by Rachel Crockett

Editor’s Note:  Several varieties of mushroom found in Sonoma County during the rainy season (ranging from November to March) are delicious, however, some are deadly.  Store-bought mushrooms are safe.  However, DO NOT attempt to gather and eat wild mushrooms without proper training.  Here are some resources you can use to safely procure local mushrooms: