No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Foraged Frank and Beans

  • Servings: 6
Foraged Frank and Beans

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.


Reviews (0)

Related Topics