Green Beans with Shallots, Thyme & Shiitake Mushrooms

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Green Beans with Shallots, Thyme & Shiitake Mushrooms.

The green beans, or Haricot Verts, as the French call them, are a perfect accompaniment to any meat course. The glossy caps of Shiitake mushrooms add another layer of texture and depth of flavor to the dish. Just to warm them through, finish the beans in a hot skillet with some lemon juice, lemon zest and fresh thyme. Serve the beans topped with the mushrooms as a side dish with the Prime Rib.

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green beans and ice cubes

Bring a large pot of salted water to boiling. Add green beans. Return to boil; reduce heat. Cook for five minutes or until crisp-tender. Transfer to a bowl with ice water to stop the cooking and keep the beans bright green and crispy. Drain on a paper towels. If not using immediately, cover and chill for up to 24 hours.

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In an extra-large skillet heat oil and butter over medium heat. Add shallots; cook just until tender, stirring frequently. Add mushrooms; cook for six minutes or until tender, stirring frequently. Transfer to a plate.

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Add green beans to the pan. Cook for five minutes just to heat through, tossing occasionally. Add lemon peel, lemon juice, and thyme; toss to coat. Season to taste with salt and pepper.

beans

Transfer the beans to a serving plate and top with shiitake mushrooms. Serve immediately.

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Bon Appétit!
Svitlana

Green Beans with Shallots, Thyme & Shiitake Mushrooms

recipe details

Serves 8 to 10

Ingredients

  • 2 pound French green beans (Haricot Verts)
  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • ¼ cup thinly sliced shallots (2 medium)
  • 12 ounces fresh shiitake mushrooms, stemmed and halved
  • 2 tablespoons finely shredded lemon peel
  • 3 tablespoons lemon juice
  • 2 tablespoons fresh thyme leaves
  • Coarse sea salt or kosher salt
  • Freshly ground black pepper
  • ½ cup slivered almonds (optional)

Directions

  1. Bring a large pot of salted water to boiling. Add green beans. Return to boil; reduce heat. Cook for five minutes or until crisp-tender. Transfer to a bowl with ice water to stop the cooking and keep the beans bright green and crispy. Drain on a paper towels. If not using immediately, cover and chill for up to 24 hours.

  2. In an extra-large skillet heat oil and butter over medium heat. Add shallots; cook just until tender, stirring frequently. Add mushrooms; cook for six minutes or until tender, stirring frequently. Transfer to a plate.

  3. Add green beans to the pan. Cook for five minutes just to heat through, tossing occasionally. Add lemon peel, lemon juice, and thyme; toss to coat. Season to taste with salt and pepper.

  4. Transfer the beans to a serving plate and top with shiitake mushrooms. Serve immediately.

    KITCHEN TIP 1 Short on shiitake? Substitute with fresh cremini or button mushrooms (or use a mix). Out of shallots? Use two to three garlic cloves, minced. Not a fan of thyme? Try an equal amount of fresh sage instead.

    KITCHEN TIP 2 Always discard the stems of shiitake mushrooms they’re woody and inedible.

    Adapted from Better Home and Gardens online recipe library.

share your thoughts

3 thoughts on “Green Beans with Shallots, Thyme & Shiitake Mushrooms”

    1. This side dish is juts perfect for the Thanksgiving table. I’m a big fan of almonds, so I’d totally use the slivered nuts! They will complement and add the crunch to this side! Happy cooking!

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