It’s a good thing when your neighbor is Connie Green and she offers you a nice big bag of chantrelle mushrooms.
It’s even better when you have a pot of Alubia Blancas on the stove, ready to eat.
Wipe the mushrooms with a damp paper towel and cut into bite-sized pieces if they’re big. Sauté in both butter and olive oil (2:1) and lots of minced garlic. A thyme sprig of thyme would also be welcome.
You just want to cook for 8 to 10 minutes or so. Remove the thyme, if you used it, and ladle into a waiting bowl of creamy, white hot beans. Transition into autumn with ease.
