Warm Pinto Bean and Mushroom Spread with Wine-Reduced Shallots

Slice the mushrooms into 1/4-inch thick pieces. Thinly slice the shallots into rings. Mince the garlic. Pick the thyme leaves from their stems. Zest the lemon and then juice it.

In a 10-inch sauté pan over medium-high heat, melt 3 tablespoons butter until foaming. Add sliced mushrooms in a single layer—do not stir for 3 minutes, allowing them to caramelize and release their moisture.

Sprinkle garlic and thyme over the mushrooms. Stir gently and continue cooking 4-5 minutes, until mushrooms are deeply golden and any remaining liquid has evaporated. Season with a pinch of salt. Transfer to a bowl and set aside.

In the same pan over medium heat, melt 2 tablespoons butter. Add sliced shallots with a pinch of salt and cook, stirring occasionally, for 5 minutes until softened and lightly golden.

Pour in the red wine and increase heat to medium-high. Cook, stirring every minute, until the wine has reduced to a glossy glaze coating the shallots, about 8-10 minutes. The shallots should be tender and jammy. Remove from heat.

In a 3-quart saucepan over medium heat, warm 2 tablespoons olive oil. Add drained pinto beans with 1/4 cup water. Cook, stirring occasionally, until beans are heated through and most liquid is absorbed, about 6-7 minutes.

Mash roughly against the side of the pan with a wooden spoon—leave some beans whole for texture. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add 1 tablespoon lemon juice and stir to combine.

Fold the sautéed mushrooms into the warm bean base. Stir gently to combine, keeping some mushroom texture visible. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.

To serve, spoon the warm spread into a shallow bowl or onto a platter. Crown with the wine-reduced shallots arranged in the center. Drizzle any remaining pan juices from the shallots over the top. Finish with lemon zest, chopped parsley, and an extra small knob of butter if desired.