Green Beans With Mushroom-Madeira Sauce

Remember the green bean casserole made with nothing but convenience ingredients: frozen or canned green beans, canned cream of mushroom soup and, for the topping, canned fried onions? Here it is again, only fresher and better. From Bon Appetit.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 3  tablespoons butter
• 6  ounces shiitake mushrooms, stemmed and sliced
• 6  ounces  oyster mushrooms, sliced
• 3⁄4 teaspoon dried thyme
• 3  tablespoons shallots, chopped
• 1⁄2 cup madeira wine
• 1  cup  whipping cream
• 1  lb green beans, trimmed
•  vegetable oil, for frying
• 2  large leeks, thinly sliced

Directions

1. Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
2. Add all mushrooms and thyme; saute 5 minutes.
3. Add 2 tablespoons shallots; saute until mushrooms are tender, about 3 minutes.
4. Add Madeira and simmer until almost all liquid evaporates, about 2 minutes.
5. Add cream and simmer until slightly thickened, about 2 minutes.
6. Set sauce aside.
7. Cook beans in large pot of boiling salted water until just tender, 5 minutes.
8. Drain.
9. Transfer to bowl of ice water; cool.
10. Drain. (Sauce and beans can be made 6 hours ahead. Cover separately; chill.).
11. Pour enough oil into large deep saucepan to reach depth of 4 inches.
12. Heat oil to 350°F
13. Place 1/4 of leeks in small metal strainer.
14. Lower strainer into oil; fry until golden, 40 seconds.
15. Lift strainer from oil.
16. Drain leeks on paper towels.
17. Repeat with remaining leeks in 3 more batches.
18. Season leeks with salt.
19. Melt 1 tablespoon butter in heavy large skillet over medium heat.
20. Add beans and remaining 1 tablespoon shallots; toss to heat through.
21. Season with salt and pepper.
22. Place beans on platter.
23. Bring sauce to simmer.
24. Spoon sauce over beans.
25. Sprinkle with fried leeks.