Wild Mushroom and Christmas Bean Crostini

. . .  with Parsley Pesto. (!!) I just didn’t have room for it in the title.

Wild Mushroom and Christmas Bean Crostini / Bev Cooks

But you’re hung on the Christmas bean part, aren’t you?

Have you ever seen slash HEARD of Christmas lima beans? I’m sort of obsessed with enormous beans lately. Big, fat, type-A personality, take-control-of-the-situation beans, man. Beans that aren’t afraid to ask for directions, and know how to fix a flat tire. Beans that grab the bill before you have a chance. Beans that open doors for you and tell you you’re beautiful, even with junkyard gutter roots.

Wait, are we still talking about beans?

I’d only heard of cranberry beans, which are actually what I’d originally planned on using for this recipe, until I saw THESE FRICKIN’ CHRISTMAS BEANS at the store. Are you kidding? Look at all that purple speckled splendor! They are exactly what I’d envisioned for this appetizer.

Wild Mushroom and Christmas Bean Crostini / Bev Cooks

It’s a Christmas bean miracle.

But hey, if you can’t find these beans, nnnno bigs. Just grab your fave and swap it in. See, you’re still a good person.

Wild Mushroom and Christmas Bean Crostini / Bev Cooks

WILD MUSHROOMS. Another obsession? Bizarre mushrooms. Pudgy, gnarly, awkward toadstools. I’m not a huge mushroom snob though! I’ll take white button and cremini any day. But if I get a chance to get funky with my fungi, I’m gonna dance all over that.

Wild Mushroom and Christmas Bean Crostini / Bev Cooks

And the last part to this crostini equation, the parsley pesto! I used parsley for this, simply because I like the punchy, earthy tones of the parsley paired with the ‘shrooms. But you’re more than welcome to swap in the traditional basil, or even arugula, for a more peppery take. ANYTHANG WORKS, Y’ALL.

Wild Mushroom and Christmas Bean Crostini / Bev Cooks

The mushrooms and beans go for a little butter swim, and that’s pretty much IT.

Oh wait! It’s not it. The crusty bread gets a little toasty stint in the oven, and that’s like, ALL.

Wait! Not just yet. The parsley pesto gets to blanket and smother the toasty toast, and that’s THAT.

Sort of! You dump and pile and dance and sing and inhale. Now we’re done. I think.

Wild Mushroom and Christmas Bean Crostini / Bev Cooks

Don’t you think this would be perfect for your T-giving appie table? Or just while you’re lounging around mid-afternoon with a cocktail in hand, and those blasted noshies began their creepster tummy approach? Don’t you think?

Wild Mushroom and Christmas Bean Crostini / Bev Cooks

Or, I guess. . . now’s fine, too.

Wild Mushroom and Christmas Bean Crostini:

What it took for 6-8 crostini:

* 1/2 cup dried Christmas lima beans, soaked overnight and cooked according to package directions
* 1 pound mixed wild mushrooms (shiitake, brown clamshell, trumpet royal, velvet pioppini, chanterelle, whatever you find!)
* 3 Tbs. butter
* 3-4 large slices of crusty bread (like this recipe! sorry) lightly toasted, then cut in half

for the pesto:

* 2 cups parsley (include stems if you want!)
* 1/3 cup freshly grated parmesan cheese
* the juice from half a lemon
* 1/4 cup lightly toasted pine nuts
* 1 pinch of salt
* 1/3 cup extra-virgin olive oil (more or less depending on the pesto consistency you dig)

Combine all of the pesto ingredients (minus the olive oil) in a food processor. With the motor running, add the oil in a thin stream, until you get pesto! Set aside.

Lightly rinse each mushroom, getting rid of any dirt.

Heat the butter in a large skillet. Add the smaller mushrooms first, sautéing until they slightly wilt and begin to darken. Remove from the pan and add the larger mushrooms. Sauté all over until you see a little wilting, along with some good sear spots. Add the small mushrooms back to the pan, along with the cooked beans and give it all a light toss, coating with the heaven we call butter. Season with a pinch of salt.

Spread the pesto over each crusty bread slice, and pile on the mushroom/bean mixture. Finish with the tiniest pinch of salt, and maybe a squeeze of lemon!

Garnish with a few parsley leaves and you’re set for LIFE.

Wild Mushroom and Christmas Bean Crostini / Bev Cooks

Tell me what else I can do with Christmas beans! Obviously besides decorate my tree with them.

 

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8 Responses to Wild Mushroom and Christmas Bean Crostini

  1. Brittany | Words Like Honeycomb November 17, 2015 at 7:19 am #

    How did I NOT know about Christmas beans?! I LOVE beans and I LOVE Christmas…I was MEANT for Christmas beans <3

  2. Sharana @ Living The Sweet Life Blog November 17, 2015 at 9:15 am #

    Obviously amazing … I can just eat all and call it dinner … riiiiight?!

  3. Christine @ Cooking with Cakes November 17, 2015 at 12:46 pm #

    CROSTINI IS NEVER WRONG. the end. always! x

  4. Dani Mendocha | Styled Variety November 17, 2015 at 3:27 pm #

    I’d never heard of Christmas beans until now – that’s so cool! This sounds like a fabulous appetizer for holiday parties 🙂

    Dani | http://www.styledvariety.com

  5. Marla Meridith November 18, 2015 at 6:16 am #

    I’m so digging this recipe….love the shrooms!

  6. Brian @ A Thought For Food November 18, 2015 at 8:46 am #

    Yes girl! This is my jam! I just can’t get enough mushrooms and this is a great way to let them shine.

  7. Megan November 19, 2015 at 2:10 am #

    Gorgeous looks!

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