WILD MUSHROOMS, HARICOT VERT, AND SHALLOT SAUTé

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Wild Mushrooms, Haricot Vert, and Shallot Sauté image

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

5 tablespoons butter, divided
4 large shallots, halved, thinly sliced
1 teaspoon chopped fresh thyme
1 1/4 pounds fresh wild mushrooms (such as chanterelles, stemmed shiitake, and oyster), trimmed, thickly sliced
1/2 pound button mushrooms, thickly sliced
1/3 cup Madeira
3/4 pound haricots verts or small slender green beans, trimmed
3 tablespoons (about) low-salt chicken broth (optional)

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.

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