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French green beans with mushroom wine sauce and fried leeks


  • Author: Serena Poon

Description

Makes 6 servings

Prep time: 15  minutes

Cook time: 30 minutes


Ingredients

(Use organic ingredients if you can)

  • 3 tbsp. butter (vegan butter is a healthy alternative)
  • 1 lb. fresh wild mushrooms, cleaned, sliced and stemmed (shiitake mushrooms, oysters, criminis, chanterelles, porcinis)
  • 4 fresh thyme sprigs
  • 3 tbsp. chopped shallots
  • ½ cup Madeira wine (Marsala, sherry, sweet dry rice wine also okay to use)
  • 1 cup whipping cream (coconut cream or cashew cream as vegan options)
  • 1 lb. fresh French green beans, trimmed
  • Fresh ground black pepper, to taste,
  • Himalayan or sea salt, to taste
  • Avocado oil, for deep-frying
  • 2 large leeks, thinly sliced crosswise (white parts only)

Instructions

1. Over medium-high heat, melt 2 tbsp. butter in a large heavy skillet or sauté pan. Add all the mushrooms and thyme sprigs and sauté for 4-5 minutes. Add 2 tbsp. of shallots and continue to sauté until mushrooms are tender, about another 2-3 minutes.

2. Add Madeira and simmer until almost all the liquid evaporates, about 2 minutes. Add cream and simmer until slightly thickened, about 2 minutes. Set sauce aside.

3. In a large pot, bring water to a boil and add a bit of salt. Par-cook green beans in the large pot of boiling salted water until just tender (al dente), about 3-5 minutes. Drain. Transfer beans to a bowl of ice water; allow them to cool, about 3-4 minutes. Drain.

4. Pour enough avocado oil into a large, deep saucepan to reach a 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 until golden, about 20-30 seconds. 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.

5. Melt the remaining tbsp. of butter in a heavy, large skillet over medium heat. Add green beans and remaining tbsp. of shallots. Lightly toss green beans to heat through, but not cook further. Season beans with salt and pepper, to taste. Place beans on platter.

6. Bring sauce to simmer. Spoon sauce over beans. Sprinkle the dish with the fried leeks as garnish

 

Notes

Sauce and beans can be made six hours ahead. Cover separately; chill until use.