“Chestnut” And Mushroom Ragout

1. 1

   In a small saucepan, bring the broth to a boil. Remove from the heat and add the mushrooms. Let the mushrooms soften for about 10min. Drain the mushrooms and chop them into small pieces. Reserve the liquid.

2. 2

   In a large saute pan, heat the oil over medium heat. Add the shallots and cook for about two minutes. Add the carrots and continue to cook for another five minutes. Reserve 1/2 cup of the beans and add the rest to the pan. Add the rosemary and the reserved mushroom liquid, and bring to a simmer over medium-low heat.

3. 3

   Using a fork, smash the reserved beans until smooth, and add to the pan. Season with salt and pepper and continue to simmer for about 15-20 minutes, until the liquid has thickened and the beans are covered with a thick sauce. Poor the heavy cream into the pan and simmer for another minute or two, and you are done.

4. 4

   Serve as a side to roasted meats or grilled lamb and pork chops (although I savored the dish on its own, with a slice of country bread and a glass of Chardonnay).

* Per serving · 4 servings · Values may vary.