2tablespoonsheavy cream, sour cream, or plain Greek yogurt (optional)
Chopped fresh parsley to garnish
Instructions
If using fresh mushrooms, wash and slice them. If using dried soak them in hot water to cover for 30 minutes, then drain the mushrooms (reserve and strain that lovely soaking liquid for making soups!). Squeeze them to remove excess liquid.
Heat the olive oil in a large skillet over medium high heat. Add the leeks and saute for about 6 minutes, until they are wilted and tender. Add the mushrooms and saute for about 8 minutes. If using fresh mushrooms they will brown slightly, and become tender. If using reconstituted dry mushrooms they won’t brown, but they will become tender.
Add the tomatoes, beans, tarragon, and salt and pepper and bring to a simmer, stirring frequently, for 5 minutes. Add the balsamic vinegar and stir to deglaze the pan, meaning pull up any little bits stuck to the bottom of the pan. Stir in the harissa, if using, and cream and allow to heat through for another minute.