Braden Family Cookbook

Chuck Braden

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4 shiitake mushroom caps (or 1 medium Portobelo)
Olive oil
Salt and freshly ground pepper
2 cups warm white beans, cooked or canned rinsed and drained and heated
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
3 tablespoons chopped chives
3 plum tomatoes, finely diced (or you may substitute 1/4 cup chopped sun-dried tomatoes)
4 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon finely chopped garlic
1/4 cup grated Parmesan cheese

Preheat grill. Brush mushrooms with some of the oil and season with salt and pepper to taste. Grill for 3 to 4 minutes per side, remove and slice into 1/4-inch slices. Place the warm beans in a large bowl, add mushrooms, herbs and tomatoes.  

Whisk together the lemon juice, olive oil and garlic and pour over the beans. Add the cheese and season with salt and pepper to taste. 

Yield: 2 dinner portions, 4 side servings 

options: use as an “under” for grilled lamb chops, grilled full flavored fish, etc.