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1
Melt 4 tablespoons butter in a large skillet over medium heat.
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2
Add the shallots and saute until translucent, about 3 minutes.
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3
Add the mushrooms, thyme and sage and saute until most of the liquid has evaporated, about 10 minutes.
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4
Stir in the flour and cook 5 more minutes.
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5
Next add the sherry and stir until thickened.
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6
Add the cream and simmer an additional 5 minutes.
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7
Set sauce aside.
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8
(Recipe can be made to this point up to 2 days before, refrigerated.)
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9
Melt the remaining butter in a large skillet over high heat.
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10
Add the beans, toss to coat with the butter and saute until bright green, about 7 minutes.
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11
They'll still be crispy.
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12
Season with salt and pepper and place on a platter.
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13
Bring the sauce to a simmer and spoon over the beans.
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14
Top with the frizzled leeks.
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15
Heat a couple inches of oil to 350 degrees F in a large, heavy pot.
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16
To check the oil temperature, drop a bread cube into it.
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17
If the cube browns within 30 seconds the oil is hot enough.
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18
Trim leek, slice in half lengthwise, and wash well under running water.
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19
Cut the root end off the leek and then cut each half lengthwise into long, thin strips.
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20
Season flour with salt and pepper.
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21
Dredge leek strips in flour.
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22
Fry leeks for 1 to 2 minutes, or until crisp and golden.
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23
Drain on paper towels.
