Lemon and Mushroom Flageolet Beans

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