Green Beans and Mushrooms Braised in Cream

Good and easy, from Cook's magazine.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.