(Photo by Susie Biehler)

Little Gem's King Trumpet Mushrooms and Tomato Bacon Bean Stew Recipe

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One of the best dishes at Little Gem is their King Trumpet mushrooms with bacon tomato stew. The simple, satisfying dish can be served as a side or over rice for a main.



The secret to perfecting this dish is allowing the beans to "stew" in the tomato bacon sauce. Note that the bean stew makes more than what is needed for the recipe, but is great in other dishes too (like with smoked brisket and summer corn).


King trumpet mushrooms on Heirloom Beans in tomato bacon stew

Serves 4

Ingredients:

8 Large King Trumpet mushrooms, halved

1 tbsp Gochugaru (this Korean spice can be substituted with any favorite mild red spice like chili and paprika or Aleppo pepper)

2 cups (325 grams) heirloom bean in tomato bacon stew (see recipe below)

½ cup (50 grams) brown rice, cooked

4 tbsp grapeseed oil


1. For the mushrooms, heat a sauté pan over medium high heat with the

grapeseed oil.

2. Meanwhile, season the mushrooms with a pinch of salt.

3. When the oil begins to emit wisps of smoke, carefully add the mushrooms to the pan.

4. Turn the heat down to medium or medium low.

5. After a minute or so, check to see that the color has turned golden brown.

6. Remove from the pan to a metal tray and sprinkle a dash of the gochugaru across the golden side.

7. Move to a pre-heated 375 degree oven for about 3 minutes.

8. Meanwhile, put about 2 cups of the heated bean stew in each of 4 serving bowls, then top with the mushrooms.

9. Serve immediately.



Heirloom Beans in Tomato Bacon Stew

Makes 10

¼ lb sliced bacon, cut further into ½" pieces

2 cups Christmas lima beans (cooked)

2 cups Scarlet runner beans (cooked)

2 cups Yellow eye beans (cooked)

2 cups Lacinato kale, ribs removed and cut into 1" thick pieces

1/8 cup tomato paste

¼ cup red wine vinegar

¼ cup honey

1 tsp salt

¾ cup water


1. In a shallow pot, large enough to hold all the beans, add the cut bacon and cook until the fat has been rendered.

2. Remove the fat from the pot and add the kale.

3. Sautee until the kale has wilted slightly. Add the wine, honey, salt, tomato paste and water, then whisked together to thoroughly combine.

4. Bring to a rolling boil, then reduce to a simmer. Allow to simmer for 10 minutes or until the liquid turns from red to a slight orange.

5. Add the beans, then bring back to a simmer, stirring occasionally.

6. Simmer for an additional 5-7 minutes, or until the mixture has thickened slightly.

7. Remove from the heat and reserve for service.

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