“Chestnut” And Mushroom Ragout

• 1 pound cooked and drained Large Black Speckled Kidney beans (or equal amount of cooked and peeled chestnuts)
• 3 ounces dried oyster mushrooms
• 2-3 carrots (about 4oz), coarsely shredded
• 1 shallot, minced
• 3 cups vegetable broth
• 1/2 cup heavy cream
• 3 tablespoons sunflower oil (or any other cooking oil)
• 1/2 tablespoon finely chopped rosemary
• Salt and freshly ground pepper

1. In a small saucepan, bring the broth to a boil. Remove from the heat and add the mushrooms. Let the mushrooms soften for about 10min. Drain the mushrooms and chop them into small pieces. Reserve the liquid.
2. In a large saute pan, heat the oil over medium heat. Add the shallots and cook for about two minutes. Add the carrots and continue to cook for another five minutes. Reserve 1/2 cup of the beans and add the rest to the pan. Add the rosemary and the reserved mushroom liquid, and bring to a simmer over medium-low heat.
3. Using a fork, smash the reserved beans until smooth, and add to the pan. Season with salt and pepper and continue to simmer for about 15-20 minutes, until the liquid has thickened and the beans are covered with a thick sauce. Poor the heavy cream into the pan and simmer for another minute or two, and you are done.
4. Serve as a side to roasted meats or grilled lamb and pork chops (although I savored the dish on its own, with a slice of country bread and a glass of Chardonnay).

black, oyster mushrooms, carrots, shallot, vegetable broth, heavy cream, sunflower oil, rosemary, salt

Taken from food52.com/recipes/20741-chestnut-and-mushroom-ragout (may not work)