Green Beans with Shallots, Thyme, and Shiitake Mus
Category
Salads - Soups - Sidedishes
Sub
Category
None
Servings
8-10
Preptime
start to finish- 40m
Ingredients
2 pounds green beans, trimmed
2 tablespoons olive oil
2 tablespoons butter
1/4 cup thinly sliced shallots (2 medium)
12 ounces fresh shiitake mushrooms, stemmed and halved
2 teaspoons finely shredded lemon peel
3 tablespoons lemon juice
2 tablespoons fresh thyme leaves
2 Coarse sea salt or kosher salt
Freshly ground black pepper
1/2 cup slivered almonds (optional)
Instructions
Bring a large pot of salted water to boiling. Add
green beans. Return to boiling; reduce heat. Cook,
covered, for 8 to 10 minutes or until crisp-
tender. Drain green beans in a colander. Run cold
water over beans until chilled to stop the cooking
and keep the beans bright green.
In an extra-large skillet heat oil and butter over
medium heat. Add shallots; cook just until tender,
stirring frequently. Add mushrooms; cook for 6 to 8
minutes or until tender, stirring frequently.
Add green beans. Cook for 5 to 8 minutes or until
heated through, tossing occasionally. Add lemon
peel, lemon juice, and thyme; toss to coat. Season
to taste with salt and pepper. If desired, garnish
with almonds.
To make ahead- As directed in Step 1. Cover and
chill for up to 24 hours. Continue as directed.
Note- Always discard the stems of shiitake
mushrooms they're woody and inedible.
Variations- Short on shiitakes? Sub in sliced
fresh cremini or button mushrooms (or use a mix).
Out of shallots? Use 2 to 3 garlic cloves, minced.
Not a fan of thyme? Try an equal amount of fresh
sage instead
Originally Submitted
11/22/2013
0 Out of 5 from
0 reviews
You can add this Green Beans with Shallots, Thyme, and Shiitake Mus recipe to your own private DesktopCookbook.
