This is a reinvention of classic thanksgiving side dish, I love this simple combination of crunchy green beans and soft mushroom. If you are lucky enough to forage for wild mushrooms this dish will be amazing. For someone who lives in desert California like me we have to resort to grocery stores and possibly pay a small fortune. But it’s worth it for me because I love wild mushrooms. If you’re a mushroom lover you’ll love this recipe.
Make this recipe ahead of time if you want to serve it for a party or thanksgiving dinner. Simple take the blanched beans out of the fridge and toss it with the remaining ingredients for a quick stir fry right before eating.
This recipe transforms the humble green beans into a celebratory meal with the addition of wild mushrooms.
Ingredients
- 3/4 lbs. about 400 gms haricot verts or regular green beans, trimmed
- 2 tablespoon fried onions, store bough (I like Trader Joe’s)
- 2 Tbs. extra-virgin olive oil
- 1/2 lbs. about 250 gms wild mushrooms( chanterelle, shiitake, or oyster mushrooms) sliced
- 2 cloves garlic minced
- 2 Tbs. chopped fresh thyme
- 1/4 cup dry white wine
- Sea salt and black pepper as needed
Directions:
Fill a large pot with water, add a generous pinch of salt and bring to a boil over high heat. Fill a large bowl with ice and water. Add the green beans to the boiling water and cook until just tender and bright green, 1 to 2 minutes. Transfer the beans to the ice water and keep them submerged until completely cool.
In a wok or large fry pan over medium-high heat, warm the olive oil. Add the mushrooms and cook, stirring occasionally, until golden and tender, about 5 minutes. Reduce the heat to low, add the thyme and wine and simmer until the wine is reduced by half, about 2 minutes. Add the blanched haricot verts or green beans. Cook until all the vegetables are warmed through, about 3 minutes.
Transfer the bean mixture to a platter and sprinkle with the onions. Serve immediately.
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