Lactarius And Beans
- 6 ounces flageolet beans
- 1 onion
- 1 garlic clove
- 1 green pepper
- 1 pound Lactarius or Russula mushrooms
- Salt to taste
- Freshly-ground black pepper to taste
- Wild thyme to taste
Soak the beans overnight, then boil gently for two hours until thoroughly soft.
Wash mushrooms carefully and chop roughly, stalks included, unless very woody. Chop onion, garlic and half a green pepper, fry in a spoonful of oil or drippings until brown. Add mushrooms and fry add a little water, or oil if you like your food rich, if necessary. Simmer gently until mushrooms are soft and the liquid is somewhat reduced (milk caps give off a lot of liquid during cooking).
Add beans and wild thyme and cook the mixture for another 10 to 15 minutes. Flavour with pepper and salt.
This recipe yields 4 servings.