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
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Nutritional Information
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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. -
Preparation
- Soak the flageolets if time allows, then cook them until tender. Set aside.
- 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.
- 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
Dining and Cooking