Wild Mushrooms (or less wild) with Alubia Blanca

Ideally, it’s autumn and you have a bag freshly picked chanterelles. Or maybe it isn’t and you don’t, but never fear - this works with any old mushrooms at any old time of year. If you’re using the standard supermarket offerings, add a few pre-soaked dried porcini mushrooms for an umami uplift. Have your Alubia Blancas cooked and ready to go!

Give any fresh offerings a wipe with a damp paper towel, then cut all your mushrooms into bite-sized pieces. Sauté in both butter and olive oil (2:1) and lots of minced garlic. A sprig of thyme would also be welcome.

You just want to cook the mushrooms on a lowish heat for 8 to 10 minutes or so. Remove the thyme, if you used it, and ladle into a waiting bowl of creamy, hot white Alubia beans. Simple but devastatingly delicious!