SOCIAL
Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: Makes 8 servings.
Calories from Fat 0
Calories 0
% Daily Values*
Total Fat 0g 0 %
  Saturated Fat 0g 0 %
  Polyunsaturated Fat 0g  
  Monounsaturated Fat 0g  
  Trans Fat 0g  
Cholesterol 0mg 0 %
Sodium 0mg 0 %
Potassium 1mg  
Total Carbohydrate 0g 0 %
  Dietary Fiber 0g 0 %
  Sugars 0g  
  Other Carbohydrate 0g  
Protein 0g  
Vitamin A 0 % Vitamin C 0 %
Calcium 0 % Iron 0 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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  • WILD MUSHROOMS HARICOT VERT AND SHALLOT SAUTE

Posted By

FriendsEAT

On May 2, 2007

WILD MUSHROOMS HARICOT VERT AND SHALLOT SAUTE

Reference:

Bon Appétit, October 2005

Prep:

Active time: 30 min Start to finish: 1 hr

Servings:

Makes 8 servings.

Ingredients
5 tbsps butter, divided
4 large shallots, halved, thinly sliced
1 tsp chopped fresh thyme
1 1/4 pounds fresh wild mushrooms (such as chanterelles, stemmed shiitake, and oyster), trimmed, thickly sliced
1/2 pound button mushrooms, thickly sliced

Cooking Instructions
Step 1 Melt 1/4 cup butter in large pot over high heat. Add shallots and thyme; saut until shallots begin to brown, about 4 minutes. Add all mushrooms; sprinkle with salt and pepper. Saut until juices evaporate, about 10 minutes. Add Madeira; toss until evaporated, about 1 minute. Set aside.
Step 2 Cook haricots verts in medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Let stand until ready to use, up to 2 hours.
Step 3 Add remaining 1 tablespoon butter to mushrooms in pot. Add haricots verts. Toss over medium-high heat until butter melts and vegetables are heated through, adding broth by tablespoonfuls if mixture is dry, about 3 minutes. Season to taste with salt and pepper. Transfer vegetables to bowl and serve.