FORAGED FRANK AND BEANS

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Foraged Frank and Beans image

This recipe turns the camping classic franks and beans into a gourmet meal featuring Italian sausage, seasonal fiddlehead ferns, morels, and porcini mushrooms.

Provided by Martha Stewart

Categories     Pork Recipes

Number Of Ingredients 10

2 tablespoons olive oil
1 pound Italian sausage, cut into pieces
1 small onion, chopped
4 cloves garlic, chopped
1 pound morels, quartered
1 pound porcinis, quartered
2 cups fiddlehead ferns, sheaves removed, trimmed to about 2 inches
1 can white beans, drained
1 cup dry white wine
Coarse salt and freshly ground black pepper

Steps:

  • Heat 1 tablespoon oil in a cast-iron skillet. Add sausage and cook until brown. Remove and set aside.
  • Heat remaining tablespoon of oil; add onion and garlic and cook until softened, about 2 minutes.
  • Add mushrooms in batches and cook until tender, about 3 minutes. Add fiddleheads and cook until tender but slightly crunchy, about 3 minutes more.
  • Add beans and wine. Simmer until liquid has reduced by half. Season with salt and pepper.

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