Porcini Scented Beans with Balsamic Portabella Mushrooms

I love mushrooms and I found these great porcini mushroom bouillon cubes at Fairway and they make just about everything extra special and this includes a good old pot of beans. Pair them up with super flavorful balsamic portabella mushrooms for a little fancy feast. Enjoy!

• 2 1/2 cups Great Northern Beans, soaked overnight
• 4 cups water
• 1 small bay leaf
• a few allspice berries
• 1 porcini mushroom bouillon cube
• sea salt
• 1 tablespoon olive oil plus 4 tablespoons for the mushrooms
• 4 portabella mushrooms, sliced or a 6 oz. package
• a small shallot, thinly sliced, about 4 heaping tablespoons
• 4 tablespoons balsamic vinegar
• a few capers in brine, given a quick rinse

In a Dutch oven, combine the beans, water, bay leaf and berries, cover and bring to a boil on high heat. Skim the surface of any foam. Once it comes to a boil, add the tablespoon of olive oil and the bouillon cube and dissolve, lower the heat to low and simmer for an hour and 15 minutes, until the beans are tender. Add any sea salt if needed. In a large saucepan, combine the remaining olive oil and the shallots on low heat until the shallots are translucent. Add in the mushrooms and lightly brown on one side, about 3 minutes or so. Turn and add in the balsamic vinegar. Allow the mushrooms to soften and the balsamic vinegar to reduce, about another 3 minutes. Toss in the capers and adjust the seasoning as needed. Drizzle with a fruity balsamic vinegar to finish the mushrooms or have a balsamic glaze at the table so everyone can top their own mushrooms. Discard the bay leaf and berries and garnish with any fresh chopped herbs you have on hand. Great as leftovers. Serves 4.