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butter shallots thyme mushrooms brown button mushroom Madeira wine haricots vert vegetable broth salt
Viewed: 73 - Published at: 2 years agoIngredients
- 5 tablespoons butter, divided
- 3 large shallots, thinly sliced
- 1 teaspoon chopped fresh lemon thyme or 1 teaspoon fresh summer savory
- 1 14 lbs fresh wild mushrooms (read *NOTE)
- 12 lb brown button mushroom, thickly sliced
- 13 cup madeira wine
- 34 lb French haricots vert, ends trimmed (or any small, slender green beans)
- 3 tablespoons fresh low sodium vegetable broth or 3 tablespoons fresh chicken stock
- salt & freshly ground black pepper
Method
- *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.
