Green Beans With Creamy Mushrooms And Shallots Recipes

GREEN BEANS WITH CREAMY MUSHROOMS AND SHALLOTS

Steps:

• Bring a large pot of water to a boil. Blanch beans until tender, about 6 minutes. Drain.
• Meanwhile, heat 1 1/2 teaspoons oil ina large nonstick skillet over medium heat.Cook shallots, stirring occasionally, untiltender and just starting to brown, 3 to4 minutes. Transfer shallots to a small bowl,and wipe skillet clean with a paper towel.
• Whisk together stock and cornstarch. Heat remaining tablespoon oil in skillet over high heat. Cook mushrooms, stirring occasionally, until golden brown, about 6 minutes. Reduce heat to low; add shallots. Whisk in stock mixture. Cook until thick, about 3 minutes more. Remove from heat. Stir in yogurt and 1/2 teaspoon salt; season with pepper. Toss in beans. Serve warm.

GREEN BEANS WITH SHALLOTS

Steps:

• Bring a medium pot of cold water to a boil over high heat and salt it generously. Trim the stem end off the green beans. Peel and finely chop the shallot.
• Drop the green beans into the boiling water and cook, uncovered, until crisp-tender, about 4 minutes. Drain in a colander set in the sink and rinse with very cold water until cool. Drain well and pat dry with paper towels. (The vegetables can be prepared up to this point, up to 4 hours ahead.)
• Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until the shallot is just golden, about 2 minutes. Add the green beans, increase the heat to high, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Season with the 1/2 teaspoon salt and some pepper and serve immediately.

CREAMY GREEN BEANS AND MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F. Lightly mist a 2-quart baking dish with cooking spray. Toss the shallots with the oil and salt and pepper on a baking sheet, spread in a single layer, and bake until golden and crispy, stirring 3 to 4 times, about 20 minutes. Remove from the oven and immediately sprinkle the breadcrumbs over the shallots and toss well. Set aside to cool.
• Meanwhile, in a small pot combine the milk, thyme, bay leaves and peppercorns and bring to a simmer. Turn the heat off and let steep for 20 minutes. Bring a large pot of salted water to a boil. Add the beans and cook until bright green and crisp tender, about 6 to 8 minutes. Drain well and run briefly under cold water. Drain again and set aside.
• Strain the milk into a large skillet, add the mushrooms and season with salt and pepper. Bring to a simmer over medium heat and cook until the mushrooms have softened, 10 to 15 minutes. Stir the broth and flour together and pour into the skillet; cook, stirring, until the sauce thickens, 6 to 8 minutes. Remove from the heat and add the beans and nutmeg. Toss until the beans are well coated in the sauce and transfer to the baking dish. Scatter with the shallots and bake until the sauce is bubbly and the shallots are crisp, about 20 minutes. Let stand 10 minutes before serving.

GREEN BEANS WITH CREAMY MUSHROOM SAUCE

Steps:

• Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
• Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
• For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
• Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.

GREEN BEANS WITH MUSHROOM AND SHALLOTS

Steps:

• Put green beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside.
• While the beans are cooking, heat the oil over medium-high heat in a large nonstick skillet. Add the shallots and cook, stirring, until softened slightly, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes. Add the green beans and stir to combine and rewarm. Season with salt and pepper and serve.

GREEN BEANS WITH SHALLOTS

Steps:

• Cook green beans according to package directions., Meanwhile, in a large skillet, saute mushrooms and shallots in oil until tender. Remove from the heat. Add the green beans, salt, dill and pepper; toss to coat.

GREEN BEANS WITH SAUTEED SHALLOTS, MUSHROOMS AND GARLIC

Steps:

• Wash and cut end of green beans. Bring to boil a pot of water and salt it as this is the only time to really flavor the green beans -- Boil them for about 8-10 minutes then drain water.
• In a separate pan -- put olive oil and butter -- medium heat as not to burn. Pour green beans, shallot- sliced thinly, pre-sliced mushrooms and garlic and sautee for about 5 minutes! You can add more garlic if you want!
• Make sure green beans are still firm.not to mushy. Add some more seasonings to taste after you are finishing the sautee as this will bring out the water from the mushrooms and the sweetness of the shallot !
• Enjoy!