• Wild Mushrooms Haricot Vert And Shallot Saute

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Wild Mushrooms Haricot Vert And Shallot Saute


Bon Appétit, October 2005


Active time: 30 min Start to finish: 1 hr


Makes 8 servings.

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.