Autumn Vegetable Saute with Sausage and Mint

Ingredients

  1. 1/2 cup dried cannellini beans (3 1/2 ounces)
  2. 2 pounds fava beans, shelled and peeled
  3. 1 1/2 pounds small chanterelle or button mushrooms, stems removed and reserved
  4. 1 bunch of spearmint-- 1/4 cup whole small leaves, 1/4 cup chopped leaves, stems reserved
  5. 2 large shallots, minced, skins reserved
  6. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  7. 1 pound fresh Italian sausage, casings removed, meat formed into 1-inch balls
  8. 1/3 cup dry white wine
  9. Salt and freshly ground pepper

Description

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