Flageolet Beans With Chanterelles, Smoked Salmon and Sage

Ingredients

• 1 cup flageolet beans
• Butter to taste
• 1 medium to large onion, chopped
• 1 small head garlic
• ½ pound chanterelles, cleaned and cut into chunks
• Pinch of saffron
• About 1/2 to 3/4 cup cream
• A few slices or chunks of smoked salmon, cut or broken into small pieces
• A few leaves of fresh sage, torn into pieces
• About 1/2 – 3/4 cup white wine, or more if needed
• Salt to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    368 calories; 14 grams fat; 8 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 41 grams carbohydrates; 10 grams dietary fiber; 4 grams sugars; 15 grams protein; 52 milligrams cholesterol; 64 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Soak the flageolets if time allows, then cook them until tender. Set aside.
2. In a large, heavy pan, heat some butter. Add onions and then garlic, and cook until onions are clear, adding a pinch of salt about halfway through. Add the mushrooms and continue sautéing. Add a pinch of saffron and a dollop of cream. Stir and let the flavor and liquid soak in.
3. Add pieces of salmon, half the sage, the cooked flageolet beans, and the wine. Stir, and cover the pan, letting it cook for a few minutes. Uncover and slowly add the rest of the cream, pouring in a little at a time and stirring as it cooks and letting the cream be absorbed. Add the rest of the sage, turn off the heat, and serve.

1 hour