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Beautiful creamy Maine-grown cannelini beans baked with thyme, sage, carrots and shallots, and white wine (if you have it!) with Black Pearl mushrooms with an herby oat crumble to top <br /><br />
The Veggies: Tomato [Lost River Farm, Natick, MA]; Carrot; Onion; Potato [Heart Beet Farm, Berkley, MA]; Thyme; Sage (Vanguarden Farm, Dover, MA)<br /><br />
Fungi: Black Pearl Oyster Mushrooms [Fat Moon Farm, Chelmsford, MA]<br /><br />
Spice: Oats; Paprika; Garlic; Nutritional Yeast, Sunflower Oil, Apple Cider Vinegar; Sea Salt; Baking Powder<br /><br />
Legume: Cannelini Beans [Baer’s Beans, ME]<br /><br />
Tools Needed: Oven, Casserole dish<br /><br />
Ready In: 40 min.<br /><br />
Vegan, Gluten-free<br /><br />