YIELD

Makes 6 servings

3 Tablespoons of vegan butter (Can use regular butter for non-vegan version)

1 lb fresh wild mushrooms, cleaned, sliced, and stemmed Options: shiitake, oysters, criminis, chanterelles, porcinis

4 fresh thyme sprigs

3 Tablespoons chopped shallots

½ cup Madeira wine (Marsala, Sherry, or Sweet dry rice wine are okay to use)

1 cup vegan cream (coconut or cashew) Regular cream can be used for the non-vegan version

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)

Over medium-high heat, melt 2 tablespoons of vegan butter in a large heavy skillet or sauté pan
Add the mushrooms and thyme sprigs and sauté for 4-5 minutes.
Add 2 tablespoons of diced shallots and continue to sauté for another 2-3 minutes until mushrooms are tender.
Add Madeira wine and simmer for about 2 minutes or until almost all the liquid has evaporated.
Add vegan cream and simmer for about 2 minutes until the sauce is slightly thickened. Set sauce aside.
In a large pot, bring water to a boil and add a dash of salt
Cook green beans for 3-5 minutes in a large pot of boiling salted water until just tender (al dente). Drain.
Transfer green beans to a bowl of ice water; allow to cool for about 3-4 minutes. Drain.
Pour enough avocado oil into a large, deep saucepan to reach the depth of about 1.5”.
Heat oil to 350°F.
Place ¼ of sliced leeks in a small metal strainer.
Lower strainer into oil; fry about 20-30 seconds until golden. Lift strainer from oil. Drain leeks on paper towels.
Repeat with remaining leeks in 3-4 more batches or until finished.
Season leeks lightly with salt.
Melt the remaining 1 tablespoon of vegan butter in a heavy large skillet over medium heat.
Add green beans and the remaining tablespoon of shallots
Lightly toss green beans to heat through, but not cook any further.
Season beans with salt and pepper, to taste.
Place beans on a platter.
Bring sauce to simmer.
Spoon sauce over beans.
Sprinkle the fried leeks as a garnish.

Remember to use organic ingredients whenever possible for maximum health benefits.

The sauce and beans can be made 6 hours ahead just be sure to store separately and chill until use.