Summer's Request-A tasty and simple recipe

One of my favorite gifts this past Christmas was a recipe book given to me by my very dear sister-in-law, my real sister in heart and mind. Since having my own apartment, and space, albeit only 2 feet, in which to fully develop my inner foodie, I have reveled in the honing of my cooking skills. This book, 300 Vegetarian Recipes for Health has the most beautiful, inspirational pictures of food. It's like my porn, giving me a little foodgasm each time I flip through the pages.
"Uhhhh"
"ooooooo"
"ooooo yeah, that's it!"
HA! Forgive me, I couldn't resist.
Here's a recipe I made with my meat-loving dad one night in TX and then again for my boyfriend, whom many of you now know and love!


Beans with Mushrooms
serves 4
prep time: 10 minutes
cooking time: 15-20 minutes

2 tbsp olive oil
4 tbsp butter
2 shallots, chopped
3 garlic cloves, crushed
9 cups mixed mushrooms, thickly sliced
5 pieces sun-dried tomatoes, chopped
6 tbsp dry white wine

1, 4 oz can (Pick the one kind you like best, I LOVE pinto with this dish)
pinto, red kidney, or borlotti beans, drained
3 tbsp freshly grated parmesan cheese
2 tbsp chopped fresh parsley
salt and fresh ground black pepper
freshly cooked papardelle pasta, to serve

1. Heat oil and butter in frying pan and fry the shallots until soft
2. Add the garlic and mushrooms to the pan and fry for 3-4 minutes
Stir in the sun-dried tomatoes, wine, and seasoning to taste
3, Stir in beans and cook for about 5-6 minutes, until most of the liquid has evaporated and the beans are warmed through
4. While beans are cooking, start cooking the papardelle pasta, should take about 5-7 minutes
5. Stir in the grated Parmesan cheese. Sprinkle with parsley and serve immediately with papardelle.
MMMMMMMMMMmmmmmmmmmm! Love, Les