by: Kate McMillan
Cook Time
20 minutes
Prep Time
10 minutes
Yield
Serves 6-8
Total Time
20 minutes
Prep Time
10 minutes
Yield
Serves 6-8
summary
A staple holiday vegetable gets a modern twist with the addition of sauteéd shallots and mushrooms. You can use any mushrooms you want in this, including a mix. Mushrooms can be expensive so if you can only find white mushrooms, don’t worry this will still be delicious. Green beans are blanched as a way of keeping their pretty bright green coloring.
ingredients
- 1 1/2 pounds green beans, trimmed
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoon unsalted butter
- 2 shallots, sliced
- ¾ pound mushrooms, such as cremini, chanterelles or oyster, sliced
directions
- Prepare an ice bath by filling a large mixing bowl with ice and water. Bring a large pot of salted water to a boil over high heat. Add the green beans and blanch for 4 minutes. Strain and immediately plunge into the ice bath. Let green beans sit for five minutes and then strain again.
- Set a (le creuset) skillet over medium-high heat and add the olive oil and butter. Once the butter is melted, add the shallots and mushroom and season with salt and pepper. Saute, stirring often, until the shallots and mushrooms deepen in color, about 15 minutes. Add the green beans and toss to rewarm. Transfer to a serving platter and serve at once.
notes
Be sure to not overcook the green beans as they will quickly turn brown.
Have your ice bath ready to go. This immediately stops the cooking so the beans stay green.
You can blanch the green beans a day in advance but complete the rest of the recipe the day of service.
