Directions:
- Melt butter in large heavy skillet over medium-high heat. Add mushrooms and thyme; sauté 5 minutes. Add shallots; sauté 3 minutes or until tender. Add Madeira, and cook over medium-high heat 3 minutes or until liquid evaporates. Add whipping cream, and cook 2 to 5 minutes or until slightly thickened. Remove from heat.
- Meanwhile,cook beans in a small amount of boiling water 5 minutes or just until crisp-tender; drain. Add beans to mushroom mixture, and toss gently. Spoon into a greased 2-quart gratin dish or shallow baking dish. Cover and keep warm.
- Pour oil to depth of 2 into a 3-quart saucepan; heat to 350°. Fry leeks in 3 batches, 40 seconds or until golden. Remove leeks with small metal strainer; drain on paper towels. Immediately sprinkle with salt. Sprinkle fried leeks over warm bean mixture. Bake, uncovered, at 400° for 5 minutes or until casserole is thoroughly heated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 699.81 Kcal (2930 kJ) | ||
| Calories from fat | 343.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.21g | 59% | |
|---|---|---|---|
| Cholesterol | 32.38mg | 11% | |
| Sodium | 23.89mg | 1% | |
| Potassium | 427.16mg | 9% | |
| Total Carbs | 78.35g | 26% | |
| Sugars | 7.15g | 29% | |
| Dietary Fiber | 4.68g | 19% | |
| Protein | 12.38g | 25% | |
| Vitamin C | 18.3mg | 31% | |
| Iron | 2.2mg | 12% | |
| Calcium | 84.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 325.67 Kcal (1364 kJ) | ||
| Calories from fat | 160.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.78g | 59% | |
|---|---|---|---|
| Cholesterol | 15.07mg | 11% | |
| Sodium | 11.12mg | 1% | |
| Potassium | 198.79mg | 9% | |
| Total Carbs | 36.46g | 26% | |
| Sugars | 3.33g | 29% | |
| Dietary Fiber | 2.18g | 19% | |
| Protein | 5.76g | 25% | |
| Vitamin C | 8.5mg | 31% | |
| Iron | 1mg | 12% | |
| Calcium | 39.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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