Bean and Spinach Dumplings on Wild Mushrooms
1-1/2cups cooked Navy Beans, drained and rinsed
1/2 cup onion, chopped
3 tablespoons olive oil, divided
1 cup fresh spinach, chopped
1 tablespoon cilantro, chopped
1/2 cup cornmeal
1 cup Romano cheese, grated, divided
3/4 teaspoon black pepper, divided
1/2 teaspoon nutmeg
1 egg white
20 fresh (or dried and reconstituted) wild mushrooms, such as morels or
4 tablespoons unsalted butter
1/4 teaspoon salt, divided
2 cloves garlic, chopped
Purée beans in a food processor or blender. Set aside. Sauté onion in 2 tablespoons oil for 2 minutes. Add bean purée and cook 1 minute. Add spinach and cilantro and cook 2 minutes. Transfer mixture to a bowl. Add cornmeal and mix well. Then add half the cheese, 1/2 teaspoon pepper, nutmeg, and egg white. Combine thoroughly.
Coat a large baking dish with 1 tablespoon oil. Set aside. Bring 3 quarts of water to a boil. Dip a teaspoon in cold water, then fill the wet spoon with batter and drop the dumpling into saucepan of boiling water. Repeat until all batter is used. Cover and simmer dumplings for 2 to 3 minutes. Remove with a slotted spoon and place in baking dish. Sprinkle with remaining grated cheese and bake for 10 minutes at 350°F.
If using fresh wild mushrooms, clean thoroughly. If mushrooms are dried, soak in tepid water for 20 to 60 minutes, until reconstituted. Drain thoroughly, squeezing out any excess liquid. Slice mushrooms into large pieces. Cook mushrooms in two batches. Sauté first batch in 2 tablespoons butter in a wide skillet over high heat for 2 minutes. When mushrooms begin to lose their juices, add 1/8 teaspoon each of salt and pepper, and half the garlic. Cook for another 3 minutes. Remove mushrooms from skillet and place on warm platter. Repeat for next batch. Place dumplings over mushrooms. Serve immediately.
NUTRITIONAL INFORMATION (per serving)
Servings per recipe: 4
Serving size: 1/4 of recipe
Sodium: 225mg (560mg using canned beans)
2 lean meat
- 2016 Dry Bean Research Report...