- 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