Wild Mushroom Baked Beans

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
6

Here's a new idea for baked beans: add shiitake and baby portobello mushrooms. This recipe also uses three varieties of beans—pinto, red kidney and Great Northern.

Ingredients

1 package (3.5 oz.) shiitake mushrooms, sliced
1 package (8 oz.) baby portobello mushrooms, sliced
1 cup chopped onion
2 tsp. minced garlic
2 tbsp. olive oil
2 tbsp. flour
1 can (15 oz.) pinto beans or
1 1⁄2 cups cooked dry-packaged pinto beans, rinsed and drained
1 can (15 oz.) Great Northern beans, or 1 1⁄2 cups cooked dry-packaged Great Northern beans, rinsed and drained
1 can (15 oz.) red kidney beans, or 1 1⁄2 cups cooked dry-packaged red kidney beans, rinsed and drained
1 1⁄2 cups dry white wine or vegetable broth
3⁄4 tsp. dried thyme leaves
Parsley, finely chopped, for garnish
 

Steps

1. Saute mushrooms, onion and garlic in olive oil in large skillet until tender, 8-10 minutes. Stir in flour; cook 1-2 minutes longer.

2. Combine mushroom mixture and remaining ingredients, except parsley, in 2-quart casserole.

3. Bake uncovered at 350 F for 45 minutes; sprinkle with parsley before serving.

Tip: Any desired wild or domestic mushrooms can be used in this recipe.

More From FoodService Director

Industry News & Opinion

The School District of Philadelphia and Baltimore City Public Schools are the latest districts in the Urban School Food Alliance to switch to compostable plates.

The move to the eco-friendlier products will save 19 million polystyrene products from landfills, according to a news release .

Schools often use polystyrene products due to their low cost. Polystyrene trays cost on average around 4 cents apiece, while compostable plates cost an average of 12 cents each. The Urban School Food Alliance’s collective buying power enabled them to create a compostable plate that costs...

Managing Your Business
allergies

Guy Procopio got a taste of the future when Michigan State University hosted a Boy Scout event in 2015. Out of 10,000 participants at the East Lansing, Mich., campus, Procopio, the director of dining services, received 1,400 requests to meet special dietary needs, including a wide spectrum of allergies, gluten intolerance or insensitivity, and other new or unusual hyper-specialized diets.

This dining trend isn’t letting up, at least in America: Food allergies in children increased approximately 50% from 1997 to 2011. They now affect one in 13 children in the United States,...

Industry News & Opinion

Students of Broward County Public Schools in Florida were treated to a special meal by celebrity chef Aria Kagan during lunch last week.

The chef and former contestant on “The Next Food Network Star” prepared her farm-fresh pesto panini in front of students at McNicol Middle School in Hollywood, Fla.

Her visit was part of the district’s Chefs Move to Broward initiative, through which a chef from nonprofit Wellness in the Schools visits district cafeterias each month to prepare a healthy meal. The chef then teaches cafeteria staff how to make the dish so it can be...

Managing Your Business
woman alone in kitchen

In a post-Harvey Weinstein world, there’s an awful anticipation over which star’s worst-kept secret will be outed next. The outpouring of claims of sexual harassment and abuse helped popularize the #MeToo social media campaign, encouraging women to share their stories and spurring allegations against upwards of 60 high-profile men. In October, the movement’s momentum hit the foodservice industry. Since, behemoths such as Mario Batali, John Besh and Todd English were forced to confront accusations of alleged sexual harassment or misconduct.

For many women, the scope of the industry’...

FSD Resources