- In a skillet, brown the shallots in the butter and oil over low heat for a few minutes. On high heat, add the mushrooms and brown. Add the wine and reduce by half, stirring occasionally.
- Add the beans and cook for 3 to 4 minutes. Remove from the heat and add the remaining ingredients. Blend well. Serve hot or cold. This dish will gain in flavour after 1 or 2 hours. Serve with fish, lamb and poultry.