Autumn Vegetable Sauté With Sausage And Mint

Ingredients

• 1/2 cup dried cannellini beans (3 1/2 ounces)
• 2 pounds fava beans, shelled and peeled
• 1 1/2 pounds small chanterelle or button mushrooms, stems removed and reserved
• 1 bunch of spearmint—1/4 cup whole small leaves, 1/4 cup chopped leaves, stems reserved
• 2 large shallots, minced, skins reserved
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1 pound fresh Italian sausage, casings removed, meat formed into 1-inch balls
• 1/3 cup dry white wine
• Salt and freshly ground pepper

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