Sauteed Flageolet Beans with Peas and Black Trumpet Mushrooms

Ingredients

• 1/3 Cup Dried Black Trumpet Mushrooms
• 2 Tablespoons Unsalted Butter
• 6 Shallots, diced
• 1 1/2 Cups Flageolet Beans , cooked, drained and cooled
• 1 1/2 Cups English Peas, cooked, drained and rinsed under cold water
• 1/3 Cup Chopped Fresh Chives
• Kosher Sea Salt Flakes
• Ground Black Peppercorns Dustless