2 shallots, finely chopped

2 tablespoons (30 ml) butter

2 tablespoons (30 ml) vegetable oil

227 g of brown button mushrooms, quartered

1/2 cup (125 ml) white wine

2 cans 14 oz (398 ml) flageolet or white kidney beans, rinsed and drained

75g prosciutto, diced

100g grated Monterey Jack, diced

Grated zest of half a lemon

1 teaspoon (5 ml) balsamic vinegar

1/8 teaspoon (0.5 ml) salt onion

1/8 teaspoon (0.5 ml) garlic salt

Pepper

1 tbsp (15 ml) fresh oregano, finely chopped

In a skillet, brown the shallots in the butter and oil over low heat for a few minutes. On high heat, add the mushrooms and brown. Add the wine and reduce by half, stirring occasionally.

Add the beans and cook for 3 to 4 minutes. Remove from the heat and add the remaining ingredients. Blend well. Serve hot or cold. This dish will gain in flavour after 1 or 2 hours. Serve with fish, lamb and poultry.

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