Wild Mushrooms, Frenchified Green Beans and Shallot Saute |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From Bon Appetit October 2005. Success depends completely on the freshest ingredients used. Ingredients:
5 tablespoons butter, divided |
3 large shallots, thinly sliced |
1 teaspoon chopped fresh lemon thyme or 1 teaspoon fresh summer savory |
1 1/4 lbs fresh wild mushrooms (read *note) |
1/2 lb brown button mushroom, thickly sliced |
1/3 cup madeira wine |
3/4 lb french haricots vert, ends trimmed (or any small, slender green beans) |
3 tablespoons fresh low sodium vegetable broth or 3 tablespoons fresh chicken stock |
salt & freshly ground black pepper |
Directions:
1. *NOTE: Suggested mushrooms for this dish: portobellas, chanterelles, shiitake, oyster, etc.
2. In a large pot over medium-high heat melt 1/4 cup butter. Add the shallots and thyme, sauteing until shallots begin to brown, approximately 4 minutes.
3. Add the mushrooms; season with salt and pepper. Saute the mushroom mixture only until the juices evaporate, about 8-10 minutes. Do not overcook. The mushrooms should NOT be slimy!
4. Next add the Madeira, tossing with all the ingredients until evaporated, about 1 minute longer. Set pan aside- off burner.
5. In a medium-sized pot of boiling, lightly salted water blanch the haricots until crisp-tender, about 4 minutes. Drain and rinse with cold water to halt cooking. Drain.
6. Return pan of mushroom mixture to burner and add remaining 1 tablespoon of butter. Stir in the haricots verts. Toss the vegetables over medium-high heat until the butter has melted and vegetables are heated through, about 2-3 minutes.
7. If mixture is too dry, add some vegetable or chicken broth 1 tablespoon at a time.
8. Season with salt and freshly ground black pepper. Transfer vegetables to serving dish and garnish with thyme or summer savory sprig if desired.
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