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WILD MUSHROOMS HARICOT VERT AND SHALLOT SAUTE

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WILD MUSHROOMS HARICOT VERT AND SHALLOT SAUTE WILD MUSHROOMS HARICOT VERT AND SHALLOT SAUTE WILD MUSHROOMS HARICOT VERT AND SHALLOT SAUTE WILD MUSHROOMS HARICOT VERT AND SHALLOT SAUTE WILD MUSHROOMS HARICOT VERT AND SHALLOT SAUTE

Prep: Active time: 30 min Start to finish: 1 hr
Servings: Makes 8 servings.

Reference: Bon Appétit, October 2005

Description:

Ingredients

    5 tablespoons butter, divided
    4 large shallots, halved, thinly sliced
    1 teaspoon 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
    1/3 cup Madeira
    3/4 pound haricots verts or small slender green beans, trimmed

    3 tablespoons (about) low-salt chicken broth (optional)

Directions

    WILD MUSHROOMS HARICOT VERT AND SHALLOT SAUTE:

    Melt 1/4 cup butter in large pot over high heat. Add shallots and thyme; sauté until shallots begin to brown, about 4 minutes. Add all mushrooms; sprinkle with salt and pepper. Sauté until juices evaporate, about 10 minutes. Add Madeira; toss until evaporated, about 1 minute. Set aside.
    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.

    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.


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