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Butter Beans in Mushroom Broth with Mirepoix and Herbs

Recipe by Eugene Woody


*One pint dry large butter beans soaked in cold water about 12 hours, drain and add fresh water

*One large carrot

*One medium yellow onion

*Two ribs of celery

*Salt, pepper, oregano, basil and bay leaf to taste

*Variety of dried mushrooms ground in a coffee grinder.

The recipe above used boletus Rex-veris (spring king), pleurotus ostreatus (oyster), about 2 oz. of each, plus a variety of other wild mushrooms.


Sauté one large carrot, two ribs celery, one medium yellow onion. Add to the beans, salt, pepper, oregano, basil and bay leaf to taste.

Add mushroom powder until the broth thickened and beans are soft.

~“The flavor is so robust.... perfect for a winter day in the mountains.”~ Eugene Woody


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