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Foraged Frank and Beans

This recipe turns the camping classic franks and beans into a gourmet meal featuring seasonal fiddlehead ferns and morels.

  • Servings: 6

Photography: Marcus Nilsson

Source: Whole Living, June 2011


  • 2 tablespoons olive oil
  • 1 pound Italian sausage, cut into pieces
  • 1 small onion, chopped
  • 4 cloves garlic, chopped
  • 1 pound morels, quartered
  • 1 pound porcinis, quartered
  • 2 cups fiddlehead ferns, sheaves removed, trimmed to about 2 inches
  • 1 can white beans, drained
  • 1 cup dry white wine
  • Coarse salt and freshly ground black pepper


  1. Heat 1 tablespoon oil in a cast-iron skillet. Add sausage and cook until brown. Remove and set aside.

  2. Heat remaining tablespoon of oil; add onion and garlic and cook until softened, about 2 minutes.

  3. Add mushrooms in batches and cook until tender, about 3 minutes. Add fiddleheads and cook until tender but slightly crunchy, about 3 minutes more.

  4. Add beans and wine. Simmer until liquid has reduced by half. Season with salt and pepper.

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