Flageolet Beans With Chanterelles, Smoked Salmon and Sage
Published October 26, 2008
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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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 ½ to ¾ 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 ½ – ¾ cup white wine, or more if needed
Salt to taste
Nutritional analysis per serving
29 grams carbs; 34 milligrams cholesterol; 269 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 11 grams fat; 7 grams fiber; 370 milligrams sodium; 11 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the flageolets if time allows, then cook them until tender. Set aside.
- Step 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.
- Step 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.
Private Notes
Comments
I actually quite liked this recipe. I omitted the saffron and the salmon, as I don't much like saffron and am a vegetarian. It was still very tasty!
Followed recipe except the smoked salmon. It was incredibly delicious and satisfying. I had Chilean Sea Bass on hand (vs smoked salmon) and cooked it separately served on top of this. Such a treat! Served with Tavel rosé.
Well, this was an odd dish. But I had the ingredients so I had to try it. The smoked salmon flavor dominates, so I might try it again without the fish. Oh, and the saffron did nothing so I'd leave that out too.
This might not look like much, but it's quite good! I didn't have chanterelles, so used a combo of cremini and oyster mushrooms from Trader Joe's. I used Rancho Gordo flageolet beans cooked and stored in the freezer. My partner isn't crazy about the flageolet beans, so next time I make this I'll probably use Marcella beans since those are our favorites. I also didn't think the pinch of saffron added anything to this already rich dish so save the saffron for a dish where it can shine.
This was delicious and loved by everyone at my dinner party. I followed directions with only a change from cream to whole milk.
Followed recipe except the smoked salmon. It was incredibly delicious and satisfying. I had Chilean Sea Bass on hand (vs smoked salmon) and cooked it separately served on top of this. Such a treat! Served with Tavel rosé.