Prep 10 mins
Cook 20 mins
Good and easy, from Cook's magazine.
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 4 medium shallots, thinly sliced
- 1⁄2 lb mushroom, quartered
- 1 lb green beans, trimmed
- 2⁄3 cup heavy cream
- 2 teaspoons lemon juice
- 1 1⁄2 teaspoons fresh thyme, minced
- salt and pepper
- Heat butter and oil over medium-high heat in large saute pan. Add shallots; saute until golden brown and crisp, about 7 minutes. Transfer with slotted spoon to paper towel-lined plate; set aside.
- In same pan, bring mushrooms, green beans, cream, lemon juice, and thyme to strong simmer; season to taste with salt and pepper. Reduce heat to low; cover and simmer, stirring occasionally, until beans are tender but still offer some resistance to the bite, 15-20 minutes.
- Remove cover; simmer briskly to thicken cream if necessary. Adjust seasonings and transfer beans to large serving bowl. Garnish with fried shallots and serve immediately.
this dish made me queen of the kitchen tonight. Served with grilled steak, and baked winter squash.
This was fantastic! Served as a side to a mushroom chicken dish. We used a combination of wild mushrooms and thought it turned out delicious. We did have to cook the beans longer than 20 minutes, otherwise we did not change a thing. Thanks for this keeper!
I didn't change a thing. Maybe it cooked more than 20 minutes. It's delicious. Everybody liked it :) Thanks Lazyme :) Made for went to the market tag.