Mashed broad beans to pioppini

mashed BROAD BEANS 05760 to PIOPPINI INGREDIENTS for 4 PEOPLE 2 kg of fresh beans or dried beans 250 g or 450 g frozen beans, shallots, 3 2 sprigs of thyme, 500 g pioppini mushroom, a sprig of fresh Sage, chopped 1 garlic clove, crushed 80 g shelled hazelnuts, 100 g olive oil, salt and pepper.

Peel the beans and remove the Green rind that covers.

Sauté the shallots in 20 g olive oil, add the beans and thyme, cover with water, add salt and cook for 30-40 minutes or until the beans have become mashed.

Pour into a soup tureen.

Put the nuts in a pan and tostatele; chop and add garlic, Sage, 60 g of oil and stir.

In a pan pour three tablespoons, add 20 g other pioppini and olive oil, and then braise the mushrooms for 5-10 minutes, until the liquid has dried vegetation.

Serve the mashed distributing over the mushrooms.