Wild Mushrooms, Frenchified Green Beans and Shallot Saute

1. 1

   *NOTE: Suggested mushrooms for this dish: portobellas, chanterelles, shiitake, oyster, etc.

2. 2

   In a large pot over medium-high heat melt 1/4 cup butter.

3. 3

   Add the shallots and thyme, sauteing until shallots begin to brown, approximately 4 minutes.

4. 4

   Add the mushrooms; season with salt and pepper.

5. 5

   Saute the mushroom mixture only until the juices evaporate, about 8-10 minutes.

6. 6

   Do not overcook.

7. 7

   The mushrooms should NOT be slimy!

8. 8

   Next add the Madeira, tossing with all the ingredients until evaporated, about 1 minute longer.

9. 9

   Set pan aside- off burner.

10. 10

    In a medium-sized pot of boiling, lightly salted water blanch the haricots until crisp-tender, about 4 minutes.

11. 11

    Drain and rinse with cold water to halt cooking.

12. 12

    Drain.

13. 13

    Return pan of mushroom mixture to burner and add remaining 1 tablespoon of butter.

14. 14

    Stir in the haricots verts.

15. 15

    Toss the vegetables over medium-high heat until the butter has melted and vegetables are heated through, about 2-3 minutes.

16. 16

    If mixture is too dry, add some vegetable or chicken broth 1 tablespoon at a time.

17. 17

    Season with salt and freshly ground black pepper.

18. 18

    Transfer vegetables to serving dish and garnish with thyme or summer savory sprig if desired.

* Per serving · 4 servings · Values may vary.