Better than a Casserole Creamy Green Beans
Yield: 4 to 6 servings
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients
1 pounds haricot vert or green beans, trimmed
1/4 cups extra-virgin olive oil
1 pounds wild mushrooms (cremini, oysters, shiitake), cleaned and sliced
2 large shallots, minced
4 large cloves garlic, chopped
1/4 cups white wine
1 cups heavy cream
1 bunch fresh thyme, leaves stripped
1 pinch kosher salt
1 pinch freshly ground black pepper
1 cups crispy onions
Preparation
Bring a large pot of salted water to a boil.
Heat the olive oil in a large saute pan over medium-high heat. Add the mushrooms and cook until the mushrooms have released their liquid and are starting to brown, about 6 minutes. Add the shallots and garlic saute until just translucent, about 3 minutes. Add the white wine, cook until evaporated, about 2 minutes. Add the cream and bring to a simmer, stirring. Add the thyme leaves and cook until the cream is reduced by ⅓ and slightly thickened, about 3 minutes. Season, to taste, with salt and pepper.
Add the green beans to the salted, boiling water and boil until crisp-tender, 2 minutes. Drain. Line the green beans up on a large platter. Spoon the mushroom sauce over the beans. Sprinkle with the crispy onions.
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