Green Beans and Mushrooms with Crispy Shallots
Course: DinnerCuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
15
minutesCooking time
20
minutesI love this side. It is in my rotation for Thanksgiving, Christmas Eve, and Christmas. It is so tasty and even my kids who don’t care for Mushrooms with even eat this. I think the crispy shallots add so much flavor and they have a wonderful texture. This is always a crowd pleaser.
Ingredients
1 1/2 lb green beans, trimmed
1 teaspoon salt
1/3 cup vegetable oil
3 lg shallots, thinly sliced
1 lb oyster and shiitake, tough stems removed, torn into lg pieces
4 Tablespoons butter
2 Tablespoons red wine vinegar
Freshly ground pepper
2 oz Parmesan cheese, grated
Directions
- Cook green beans, trimmed, in a medium pot of boiling salted water until bright green, about 2 minutes. Drain and rinse green beans under cold water to stop them from cooking. Set aside.
- Heat 1/3 cup oil in a lg skillet over medium high. Cook 3 large shallots, thinly sliced, stirring occasionally, until browned, frizzled, and crisp, 6-8 minutes. Using a slotted spoon, remove shallots to a paper towel and season with salt. Set Aside.
- Add 1 lb mushrooms to same skillet and toss to coat in oil. Cook, stirring occasionally, until softened, about 4 minutes. Season with salt and cook, stirring occasionally, until starting to brown about 4 minutes. Reduce heat to medium and add the butter and reserved beans and 1 teaspoon salt. Cook, tossing often and spooning butter over vegetables, until the butter darkens slightly and smells nutty, about 5 minutes. Add 2 Tablespoons red wine vinegar and season generously fresh ground pepper. Cook for 1 more minute.
- Transfer beans and mushrooms to a serving platter, spoon the sauce over. Top with parmesan cheese and reserved shallots.
- DO AHEAD: Green beans can be blanched 1 day ahead. Allow to cool and store in a ziplock bag in the refrigerator.
