A Side Dish Perfect for the Holidays
FRENCH GREEN BEANS WITH MUSHROOM WINE SAUCE & LEEKS
YIELD: Makes 6 servings
(please use organic whenever possible)
3 TB butter (vegan butter is a great healthy alternative)
1 lb fresh wild mushrooms, cleaned, sliced and stemmed (shiitake mushrooms, oysters, criminis, chanterelles, porcinis)
4 ea fresh thyme sprigs
3 TB chopped shallots
½ C Madeira wine (Marsala, Sherry, sweet dry rice wine also okay to use)
1 C whipping cream (coconut cream or cashew cream as vegan options)
1 lb fresh haricot verts (french green beans), trimmed
Fresh ground black pepper, Himalayan or sea salt
Avocado oil (for deep-frying)
2 ea large leeks, thinly sliced crosswise (white parts only
1) Over med-high heat, melt 2 TB butter/vegan butter in a large heavy skillet or sauté pan
2) Add all the mushrooms and thyme sprigs and sauté for 4-5 minutes.
3) Add 2 TB of shallots and continue to sauté until mushrooms are tender, about another 2-3 minutes.
4) Add Madeira and simmer until almost allthe liquid evaporates, about 2 minutes.
5) Add cream/vegan cream and simmer until slightly thickened, about 2 minutes. Set sauce aside.
6) In a large pot, bring water to a boil and add a little bit of salt
7) Par-cook green beans in the large pot of boiling salted water until just tender (al dente), about 3-5 minutes. Drain.
8) Transfer green beans to a bowl of ice water; allow to cool, about 3-4 minutes. Drain.
9) Pour enough avocado oil into large, deep saucepan to reach depth of about 1.5”.
10)Heat oil to 350°F.
11)Place ¼ of sliced leeks in small metal strainer.
12)Lower strainer into oil; fry until golden, about 20-30 seconds. Lift strainer from oil. Drain leeks on paper towels.
13)Repeat with remaining leeks in 3-4 more batches or until finished.
14)Season leeks lightly with salt.
15)Melt remaining 1 TB butter in heavy large skillet over medium heat.
16)Add green beans and remaining 1 TB shallots
17)Lightly toss green beans to heat through, but not cook further.
18)Season beans with salt and pepper, to taste.
19)Place beans on platter.
20)Bring sauce to simmer.
21)Spoon sauce over beans.
22)Sprinkle the dish with the fried leeks as garnish
**Note: Sauce and beans can be made 6 hours ahead. Cover separately; chill until use.
©SPOON EVENTS INC. 2009