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Stewed Beans and “Galletti” Mushrooms

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(Recipe ID: 521)

Serves 4

Preparation time: 40 minutes; Cook time: 90 minutes plus cooling

Source: Vito De Carolis

Hearty Cannellini and earty Galletti (Chantrelles) combine for a savory meal.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1 pound Galletti mushrooms In olive oil *
  • 1/2 pound Cannellini white beans
  • 3 Garlic cloves, peeled
  • 3 Thyme sprigs; fresh
  • 3 Fresh leaves of sage
  • 1 tablespoon Tomato paste
  • 1/4 cup Extra Virgin Olive Oil *
  • 1/2 teaspoon Black peppercorn; freshly ground *
  • Fine sea salt; to taste *


  1. Soak beans in cold water overnight. 
  2. Drain and rinse them; place them in a pot covered in water. 
  3. Add thyme, and a clove of garlic; simmer them for an hour while salting them lightly before completely cooked.
  4. Mince the remaining garlic and sauté it in Extra Virgin Olive Oil in a sauce pot over a medium heat; when it has become golden (don't let it brown) drain and add the mushrooms and sage.
  5. Cook 10 minutes over a low heat.
  6. Drain beans, reserving the bean liquid, and add them to the mushrooms.
  7. Dilute the tomato paste in a cup of bean liquid and add it to the sauce pot; add peppercorn and seasoning with salt.
  8. Cook 20 minutes more, cover, and let the pot rest 20 minutes before serving.


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