Combined with a salad of mixed greens, this dish makes a wonderful vegetarian meal. I like this recipe both warm and at room temperature. Again, any cooked bean that you like can be used.
In a sauté pan, heat
Add the remaining tablespoon of oil to the pan along with the shallots and cook over medium heat until soft but not brown, 2 or 3 minutes. Add the white wine and tomatoes and cook until most of the liquid has evaporated, about 7 minutes. Add the reserved mushrooms, the beans, and half of the Gremolata mixture and toss gently to combine. Season with salt and pepper to taste. Serve, sprinkling the remaining Gremolata over the top.
© 2004 John Ash. All rights reserved.