SAUTEED GREEN BEANS AND MUSHROOMS
Provided by Geoffrey Zakarian
Categories side-dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- In a large saute pan, heat 3 tablespoons of the oil over medium-high heat. Add the haricot verts and season with salt and pepper. When they begin to brown, about 5 minutes, remove from the pan and add the remaining 3 tablespoons oil with the mushrooms. Brown the mushrooms, about 8 minutes, and then add the shallots, garlic, rosemary and chili flakes and cook until softened, about 3 minutes. Season with salt and pepper.
- Return the beans to the pan and add the sherry vinegar. Stir in the mint and cook until just fragrant. Season as needed.
GREEN BEANS WITH MUSHROOM AND SHALLOTS
Provided by Ellie Krieger
Categories side-dish
Time 31m
Yield 6 servings, serving size 1/2 cup
Number Of Ingredients 6
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.
SAUTEED GREEN BEANS AND MUSHROOMS
Steps:
- Blanch green beans in boiling water until just cooked. (We like ours a little crunchy.) Meanwhile, saute sliced mushrooms in butter over medium-high heat until golden, then toss with the drained, blanched beans and some salt and pepper. Top with French-fried onions.
SAUTEED WILD MUSHROOMS
Steps:
- Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
- Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
SAUTEED WILD MUSHROOMS WITH SHALLOTS AND GARLIC
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Trim the mushrooms, wash them in cold water and drain well.
- If the mushrooms are large, slice them or cut them in halves or quarters.
- Heat a large, heavy skillet and add the olive oil. When it is very hot and almost smoking, add the mushrooms, salt and pepper. Cook over high heat, shaking and tossing the skillet so that the mushrooms cook evenly until they are browned and crisp. They should be almost mahogany in color.
- Add the butter, and quickly sprinkle in the bread crumbs, shallots and garlic, and toss well for 10 seconds. Add the parsley and serve immediately.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams
WILD MUSHROOMS, HARICOT VERT, AND SHALLOT SAUTé
Categories Mushroom Vegetable Side Sauté Vegetarian Green Bean Fall Shallot Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Melt 1/4 cup butter in large pot over high heat. Add shallots and thyme; sauté until shallots begin to brown, about 4 minutes. Add all mushrooms; sprinkle with salt and pepper. Sauté until juices evaporate, about 10 minutes. Add Madeira; toss until evaporated, about 1 minute. Set aside.
- Cook haricots verts in medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Let stand until ready to use, up to 2 hours.
- Add remaining 1 tablespoon butter to mushrooms in pot. Add haricots verts. Toss over medium-high heat until butter melts and vegetables are heated through, adding broth by tablespoonfuls if mixture is dry, about 3 minutes. Season to taste with salt and pepper. Transfer vegetables to bowl and serve.
WILD MUSHROOMS, FRENCHIFIED GREEN BEANS AND SHALLOT SAUTE
Make and share this Wild Mushrooms, Frenchified Green Beans and Shallot Saute recipe from Food.com.
Provided by COOKGIRl
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- *NOTE: Suggested mushrooms for this dish: portobellas, chanterelles, shiitake, oyster, etc.
- In a large pot over medium-high heat melt 1/4 cup butter. Add the shallots and thyme, sauteing until shallots begin to brown, approximately 4 minutes.
- Add the mushrooms; season with salt and pepper. Saute the mushroom mixture only until the juices evaporate, about 8-10 minutes. Do not overcook. The mushrooms should NOT be slimy!
- Next add the Madeira, tossing with all the ingredients until evaporated, about 1 minute longer. Set pan aside- off burner.
- In a medium-sized pot of boiling, lightly salted water blanch the haricots until crisp-tender, about 4 minutes. Drain and rinse with cold water to halt cooking. Drain.
- Return pan of mushroom mixture to burner and add remaining 1 tablespoon of butter. Stir in the haricots verts. Toss the vegetables over medium-high heat until the butter has melted and vegetables are heated through, about 2-3 minutes.
- If mixture is too dry, add some vegetable or chicken broth 1 tablespoon at a time.
- Season with salt and freshly ground black pepper. Transfer vegetables to serving dish and garnish with thyme or summer savory sprig if desired.
Nutrition Facts : Calories 112.3, Fat 7.6, SaturatedFat 4.6, Cholesterol 19.1, Sodium 60, Carbohydrate 7.8, Fiber 2.4, Sugar 2.3, Protein 4.1
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- Combine dried porcini mushrooms and 1 cup boiling water in small bowl; let stand until porcini soften, about 30 minutes. Strain, reserving soaking liquid; coarsely chop porcini.
- Melt 4 tablespoons butter in large nonstick skillet over medium-high heat. Add shallots and sauté until slightly softened, about 2 minutes. Add fresh mushrooms and porcini and sauté until juices form, about 10 minutes. Add porcini soaking liquid, leaving any sediment behind. Stir until mushrooms are tender and juices evaporate, about 2 minutes. Season mushrooms to taste with salt and pepper. Transfer mushrooms to bowl.
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- Melt 1/4 cup butter in large pot over high heat. Add shallots and thyme; sauté until shallots begin to brown, about 4 minutes. Add all mushrooms; sprinkle with salt and pepper. Sauté until juices evaporate, about 10 minutes. Add Madeira; toss until evaporated, about 1 minute. Set aside.
- Cook haricots verts in medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Let stand until ready to use, up to 2 hours.
- Add remaining 1 tablespoon butter to mushrooms in pot. Add haricots verts. Toss over medium-high heat until butter melts and vegetables are heated through, adding broth by tablespoonfuls if mixture is dry, about 3 minutes. Season to taste with salt and pepper. Transfer vegetables to bowl and serve.
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