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  • Cannellini alla Tuscani con Funghi
    Recipe contributed by John Patellis
    • 3 tablespoons pure olive oil
    • 5 crimoni mushrooms (sliced)
    • 2 ounces onions (thin sliced)
    • 1 teaspoon garlic (minced)
    • 2 leaves fresh sage (chiffonade)
    • 2 leaves fresh basil (chiffonade)
    • 5 leaves fresh mint (chiffonade)
    • 2 ounces fresh parsley (coarsely chopped)
    • 2 ounces tomato (diced)
    • 1 slice bacon (cooked & crumbled)
    • 1 tablespoon Parmesan cheese (grated)
    • 15 ounces cannelini beans
    • Kosher salt & black pepper to taste
    Sauté mushrooms and onions in oil on med - high heat for 3 - 5 minutes. Add garlic and fresh herbs, sauté for 1 minute. Add tomatoes and bacon and sauté for 1 minute. Add beans and season with salt and pepper. Serve and garnish with parmesan cheese. This may be served as a side dish or may be tossed with short tubular pasta accompanied with chicken as a main course. Serves 2.

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