Autumn Vegetable Sauté with Sausage and Mint

Name: Autumn Vegetable Sauté with Sausage and Mint
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 680 grams chanterelle or button mushrooms, stems removed and reserved; 99 grams 1/2 cup dried cannellini beans; 79 milliliters dry white wine; 907 grams fava beans, shelled and peeled; 454 grams fresh Italian sausage, casings removed, meat formed into 1-inch balls; 59 milliliters extra-virgin olive oil; 8 servings Salt and freshly ground pepper; 2 larges shallots, minced, skins reserved; 1 bunch spearmint1/4 cup whole small leaves, 1/4 cup chopped leaves, stems reserved

Need a gluten free and dairy free main course? Autumn Vegetable Sauté with Sausage and Mint could be a super recipe to try. One portion of this dish contains about 22g of protein, 25g of fat, and a total of 454 calories. This recipe serves 8. From preparation to the plate, this recipe takes approximately 45 minutes. If you have salt and pepper, spearmint1/4 cup leaves, cannellini beans, and a few other ingredients on hand, you can make it.

Instructions

In a bowl, cover the cannellini beans with water and let soak overnight.

Ingredients you will need

Cannellini Beans

Water

Equipment you will use

Bowl

Drain the beans and transfer to a medium saucepan.

Ingredients you will need

Beans

Equipment you will use

Sauce Pan

Add 5 cups of water and bring to a boil. Simmer over low heat, stirring occasionally, until tender, about 1 hour.

Ingredients you will need

Water

Drain the beans in a colander set over a bowl; reserve the cooking water.

Ingredients you will need

Beans

Water

Equipment you will use

Colander

Bowl

Cook the fava beans in boiling salted water until tender, 3 to 5 minutes.

Ingredients you will need

Fava Beans

Water

Drain the favas in a colander set over a medium saucepan.

Equipment you will use

Colander

Sauce Pan

Add the reserved cannellini bean cooking water to the fava water and stir in the mushroom stems, mint stems and shallot skins. Simmer over low heat until reduced to 2 cups, about 20 minutes; strain.

Ingredients you will need

Mushrooms

Shallot

Water

Mint

In a large skillet, heat 2 tablespoons of the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the mushrooms and shallots and cook over moderate heat, stirring, until the mushrooms are lightly browned, about 5 minutes. Push the mushroom mixture to the side and add the sausage balls in an even layer. Cook until browned, about 3 minutes per side.

Ingredients you will need

Mushrooms

Shallot

Sausage

Add the chopped mint and the wine and cook until the wine evaporates.

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Mint

Wine

Add the cannellini and fava beans and their cooking liquid. Cook over high heat until the liquid is reduced by half, about 10 minutes.

Ingredients you will need

Fava Beans

Remove the skillet from the heat and let stand for 5 minutes. Season with salt and pepper. Spoon the saut onto 8 plates and scatter the mint leaves over the top.

Ingredients you will need

Salt And Pepper