Roasted butter bean, mushroom, and pecan galette

Roasted mushroom and butterbean galette

Roasted mushroom and butterbean galette

As I’m sure you recall, we’ve been hosting a story-writing salon, here at The Ordinary. The cool kids have started calling it “Story Writing Saturdays at OOTO.” Yeah, it’s been wild. So far, one person has written a story (thanks so much, Laura!) And I’ve gotten one comment on my stories. (“Weird, very weird.”) Flushed with this unparalleled success, we’re marching on with the project. I love today’s picture, I think it’s a real beauty, and I hope that you do, too!
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As ever, my story is after the jump, and yours could be, too. My rules so far have been–make it quick, and don’t over think. But make your rules up as you go along.

I made this galette up as I went along, until it got to a place that I could actually imagine eating it, and then I knew I’d arrived at the right combination! I roasted some mushrooms and some butter beans. Roasted butter beans are one of my new favorite things! I combined these crispy-soft items with some fresh baby spinach and some crunchy toasted pecans, and then threw in some melty mozzarella, and I baked the whole thing up in a free-form pie. Delicious! And quite easy, too.

Here’s a song from one of my favorite storytellers, Mr. Tom Waits. Gun Street Girl.

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