Lemon and Mushroom Flageolet Beans | RICARDO

Ingredients

• 2 shallots, finely chopped
• 2 tablespoons (30 ml) butter
• 2 tablespoons (30 ml) vegetable oil
• 227 g of brown button mushrooms, quartered
• 1/2 cup (125 ml) white wine
• 2 cans 14 oz (398 ml) flageolet or white kidney beans, rinsed and drained
• 75g prosciutto, diced
• 100g grated Monterey Jack, diced
• Grated zest of half a lemon
• 1 teaspoon (5 ml) balsamic vinegar
• 1/8 teaspoon (0.5 ml) salt onion
• 1/8 teaspoon (0.5 ml) garlic salt
• Pepper
• 1 tbsp (15 ml) fresh oregano, finely chopped