Autumn Vegetable Sauté With Sausage And Mint

Name: 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